Chicken Pilaf With Peaches


This dish used to be similar to risotto, but nowadays you'll mostly see this very easy version of a chicken pilaf with peaches. Mmm!

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Chicken pilaf with peaches
Veronique van Ohmydish

Made by Véronique

Published at 2017-06-27, this recipe is for 4 people and takes 30 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 22-08-2021

30 minutes 4 people Main course
Chicken pilaf with peaches


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  • 500 gram chicken fillet
  • 1 large can of peaches
  • 1 large onion
  • 3 garlic cloves
  • 2 tablespoons tomato paste
  • 250 ml passata
  • 4 tablespoons ketjap manis
  • 3 tablespoons curry (ketchup)
  • 1 tablespoon sambal oelek
  • 1 cube of vegetable stock
  • large handful of cashew nuts
  • olive oil
  • pepper and salt to taste
  • optional: cornstarch
  • about 300 gram rice
Chicken pilaf with peaches ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • medium-sized pan
  • large skillet

Chicken Pilaf With Peaches

30 minutes 4 people Main course

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Preparation -- 10 minutes

Fill a medium-sized pan with water and half of the vegetable stock cube and bring to a boil. Cook the rice according to the package, depending on the type of rice of your choice.

Meanwhile peel and finely chop the onion and garlic cloves. Keep the juice from the peaches for later use and chop the peaches in small pieces and 2 of the peaches into wedges for garnish.  

Remove any excess muscles or fat from the chicken and chop them into bite-size pieces.  

Chicken pilaf with peaches
Chicken pilaf with peaches

Finishing the chicken pilaf with peaches -- 20 minutes

Heat olive oil in the large skillet and sauté the onion and garlic for a few minutes. Add the chicken pieces and cook on medium-high heat until the chicken starts to brown a bit.

Add tomato paste and after another minute of cooking, pour in the juices of the peaches along with the small pieces of peach. Set the wedges aside for garnish. Add passata, ketjap, sambal, curry and the other half of the vegetable stock cube.

Let in simmer on low heat for about 10 minutes. You can choose to cook it a bit longer until you've reached the desired thickness. You can also reached the desired thicken by using cornstarch as a thickening agent.

Add the cashew nuts to the sauce. Drain the rice, season the sauce with pepper and salt and serve with the rice and peach wedges. Enjoy!

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