Chicken Pilau Recipe – Kenyan Chicken Pilau

This chicken pilau recipe will have you enjoying a tasty meal in under an hour. In this recipe, I use boneless and skinless chicken thighs which are not only packed with flavor but are also quick to cook. That, combined with soaking rice prior to cooking, allows you to whip up this one-pot fragrant and delicious dish in a matter of no time. Serve it with Kachumbari – a colorful tomato-onion salad, and you have yourself one of the most fulfilling meals ever!

Ingredients for the Best Chicken Pilau

Long-grain rice: long-grain rice like Basmati stays loose when cooked, which means your pilau will not clump together. Medium-long grain rice varieties like Jasmine may also be used but one has to be careful with water measurements so that it does not overcook and become mushy.

Pilau masala (or Garam masala): you can use any of these two masalas to make this chicken pilau recipe as they contain the same ingredients – cumin, cardamom, cinnamon, cloves, black pepper, and coriander. I always go for ground spices as opposed to whole spices, so the measurements I provide in my recipe are for ground spices.

Ginger-garlic paste: Ginger and garlic add aroma and flavor to the chicken pilau. For optimal flavors, go for a fresh ginger root and fresh garlic cloves which you can mince on your own at home. You can crush the two together to save time.

Red onions: It is important that you use red onions for this recipe. Their flavor, aroma, and texture contribute significantly to the overall appearance and taste of the chicken pilau. Any other type of onion may not give similar results.

Cooking oil: You will need this to fry the onions and the other ingredients.

Tomato paste: it is optional in this recipe, but its deep red color is great for the pilau, and so is its intense flavor. I always choose between fresh tomatoes and tomato paste when making pilau. I do not use both in one dish as it could get too sour. In this beef pilau recipe, I used fresh tomatoes and omitted tomato paste.

Black pepper: it is also optional in this recipe. I add a little black pepper for some spiciness (though it is mild, really) but it is absolutely okay to skip it.

Steps for this Chicken Pilau Recipe

#1. Prepare and set up all ingredients at the beginning – wash and cut the chicken thighs into small pieces, chop the onions, prepare the ginger-garlic paste, and measure out dry ingredients. This will allow you to cook in peace without needing to run around the kitchen searching for something last minute.

#2. Rinse and soak the rice for twenty minutes. Soaking it cuts down on cooking time and the rice will cook evenly and perfectly. Should twenty minutes elapse before it’s time to add rice to the pot, just drain the water and set the rice aside.

#4. Heat cooking oil in a deep pot and fry the onions until they just begin to brown. Add the ginger-garlic paste and continue frying for about half a minute, until the combination browns just a little more. It should not brown too much or the garlic may become bitter.

#5. Add Pilau masala (or garam masala), black pepper, and salt and fry for another half or a full minute to maximize the aroma of the masala.

#6. Add the chicken and cook for about 5 minutes or until it loses its raw appearance on the outside. It does not need to cook fully at this point. It will continue cooking as you add in the rice. Also, the chicken will release its juices as it cooks. That’s okay, you do not need to wait until that dries up to move on to the next step.

#7. Add the tomato paste, stir it in, and cook for about two minutes. Then, add three cups of water to the pot. Cover, and bring to a gentle boil.

#7. Add pre-soaked rice to the pot and stir gently. Ensure that the meat and rice are evenly distributed. Cover and reduce heat to low. Cook until all the liquid dries up.

#8. Turn the heat off and leave the pot covered. Let it stand for a minimum of 5 minutes to allow any lingering moisture to be absorbed.

#9. Fluff gently to evenly distribute the chicken and rice.

#10. Serve with Kachumbari (onion-tomato-cilantro salad) and enjoy with a cold drink.

Storing Leftover Chicken Pilau

Store your leftover chicken pilau as you normally store cooked rice. Place it in an airtight container and store it in the fridge. Use it within five days to ensure freshness.

To freeze, place the pilau Ziplocs or Tupperware in sizeable batches. Squeeze the air out and flatten it out so it is easier to defrost later. You can store the pilau in the freezer for up to two months.

Reheating Leftover Chicken Pilau

You can reheat leftover chicken pilau in the microwave or on the stovetop. For best results, allow it to defrost fully before reheating.

In the microwave: Place the pilau in a bowl, cover it, and reheat for one or two minutes or until hot enough.

On the stovetop: Place the pilau in a cooking pot. Add 2 tbsp of water per serving, cover, and heat on low until fully hot. You might want to stir it gently halfway through. Fluff and serve.

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Conclusion

Unlike beef pilau which needs a little more time to cook because you’d need first to boil the meat, chicken pilau is a much faster dish especially when you use boneless chicken like I did. Of course, if you’re using a type of chicken whose meat is much tougher (referred to as “kienyeji chicken” in Kenya), you would need to boil it until tender enough before proceeding with the steps I outlined here. I hope you try this recipe and that you love it.