Chili pilaf and chicken breasts

It is easy to make a tasty meal from chicken and rice, whatever the method is to prepare it. 

Chili pepper simmered with onion gives some extra kick for rice. Not very spicy, but enough to make it taste a bit different. And everyone can use as much chili as they want.

Chicken can stay in the marinade up to 24 hours, the longer the tastier. So if you put the breasts in marinade a day before frying them, the whole meal is really quick to make with very little effort the next day.

PORTION: 2 servings
TIME TO MAKE: marinating at least 8 hours, cooking rice and frying breasts about 20 minutes



  • 2 biggish chicken breasts
  • black pepper and crushed caraway before baking


  • olive oil
  • salt
  • lemon juice
  • fresh mint, chopped
  • fresh thyme, chopped


  • 2 red chili peppers
  • 1 very small yellow onion
  • 2 dl Jasmine or Basmati rice
  • 5 dl water with 1 chicken broth cube

On the side some green beans cooked in salt water

Mix all the ingredients of marinade together and stir well.

Cut the chicken breasts in half and put in marinade. Let season for at least 8 hours, up to 24 hours.

After marinating:

Cut chili and onion in very small pieces. Simmer with oil in a suitable sized kettle for about 1-2 minutes.

Add rice and simmer for about 1-2 minutes.

Add chicken broth and let simmer until well cooked.

Rub the marinated breasts with black pepper and crushed cumin.

On a quite hot, oiled frying pan, bake the breasts until the surface is nicely brown. Then let simmer on a lower heat until evenly cooked.

Cook beans in a slightly salted water for about 10-15 minutes. Pour out all the water, add some butter and let simmer for about 1-2 minutes.

Tags: chili pilaf rice chicken breasts poultry

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