Chicken pilaf with peaches

Name: Chicken pilaf with peaches
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: world
Ingredients: 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

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!

30 minutes

4 persons

Main course

Recipe chicken pilaf with peaches

Made by Véronique

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

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-02-06

Let's get started

Preparation time

10 minutes

Time cooking

20 minutes

Total time

30 minutes

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.

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!