Spicy Chicken and Mushroom Pilaf

This recipe is a modification of a traditional Middle Eastern pilaf. Spicy Chicken and Mushroom Pilaf is one of my favorite go-to fast meals that offers a good balance in terms of nutrients, prep time, and calorie intake. The entire dish takes under half an hour to prepare, making it perfect for a quick meal. With a large enough pot, you can easily make it for your entire family in that time. The ingredients used for it are accessible in pretty much every store, so you don’t need to worry about that either. Follow these instructions to learn how to make this spicy dish in under 30 minutes.

Preparing the ingredients (5 minutes)

Preparation for this dish is quick and straightforward, as you’ll only need to chop a few ingredients. Begin by cleaning the rice and leaving it to soak in hot water. Then, proceed with chopping the chicken breasts into cubes. Clean and wash the mushrooms before cutting them into pieces; avoid making them too small to preserve their flavor during cooking. Slice the green bell peppers into circles and halve the tomatoes. That’s all the preparation required, and it shouldn’t take more than 5 minutes to complete.

Cooking time (25 minutes) 

Let’s see how we can make this spicy chicken and mushroom pilaf in under 30 minutes. Start with heating a pot over medium heat and add a drizzle of olive oil. Begin frying the chicken breast and mushrooms. If making multiple portions, mix occasionally and add more oil as needed. Cover with a lid to ensure even cooking. Fry and stir for approximately seven minutes before proceeding to the next step.

Add the green peas, tomatoes, and a few cups of water to the pot. Note: Be cautious not to add too much water, as this is a pilaf, not a risotto. Pour in enough water to reach the same level as the mixture in the pot(image above). Cover the pot with a lid and let it simmer for about five minutes.

Add the rice to the mixture. Stir until the rice is evenly distributed. Be sure to stir well to prevent the rice from sticking to the bottom of the pot.

This is a spicy chicken and mushroom pilaf after all – so now it’s time to spicy it up! Be sure not to overdo it; adjust to your desired level of spiciness. What I like to do here is taste the bell peppers first to gauge their heat level. Add salt and basil according to your preference. Stir the mixture for another 10 minutes.

At this stage, all the ingredients should be well-prepared and cooked simultaneously. If the mixture is still slightly watery, drain the excess water. Cover the pot with a lid and let it sit off the heat for another 10 minutes. This will allow the rice to absorb any remaining moisture.

Enjoy the Spicy Chicken and Mushroom Pilaf

As you can see, this dish is quite straightforward to make. The main challenge lies in ensuring that all the ingredients are cooked evenly, as there are slight variations in cooking times for chicken breasts, rice, and green peas. That’s why I recommend preparing the spicy chicken and mushroom pilaf in stages, rather than combining all the ingredients at once.

Another common mistake, which in all honesty I made many times when I was younger, is adding too much water or making it overly spicy. The easiest way to avoid these errors is to proceed slowly—add a bit of water, stir, and adjust as needed. As for spiciness, it’s a bit trickier, but assuming you’re a spicy food lover, I trust you know your preferred heat levels.

Bon appétit! Enjoy your meal!

Alternatively, if you want a quick chicken meal, check out my soy chicken and zucchini sandwich recipe.