Chicken pilaf
Tender chicken thighs cooked with rice, vegetables and aromatic spices in a single pot for a comforting family meal.
Allergens: contains milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 60g carbs · 3g sugars · 2g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Chicken thighsuse 500g | £2.991kg · £0.30 per 100g | £5.501.5kg · £0.37 per 100g |
| Long Grain Riceuse 300g | £1.25500g · £0.25 per 100g | £0.63480g · £0.13 per 100g |
| Onionpack 1kg · use 1 (about 150g) | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Carrotspack 500g · use 2 (about 150g) | £0.55£0.11 per 100g | £0.44£0.09 per 100g |
| Celery sticksuse 2 sticks | £0.90250g · £0.36 per 100g | £0.90250g · £0.36 per 100g |
| Chicken stock cubesuse 1 cube | £1.001kg · £0.10 per 100g | £1.10100g · £1.10 per 100g |
| Unsalted butterpack 250g · use 30g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Frozen mixed vegetablesuse 200g | £1.85240g · £0.77 per 100g | £1.651kg · £0.17 per 100g |
| Basket total (full packs) | £11.34 | £13.02 |
| Cost of what this recipe uses | £4.70 | £3.56 |
| Per serving | £1.17 | £0.89 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Preheat the oven to 200°C/180°C fan/gas 6. Place the chicken thighs in a roasting tin, drizzle with 1 tbsp vegetable oil, season with salt and black pepper, and roast for 25 minutes, until golden and no pink remains. Remove from the oven and set aside to cool.
- Finely chop the onion, carrots, and celery sticks. In a large pan, melt the butter over medium heat. Add the chopped vegetables and cook for 5 minutes, until softened.
- Rinse the rice under cold water until the water runs clear. Add the rice to the pan with the vegetables, pour in 600ml of boiling water, and bring to the boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat and set aside, covered, for 10 minutes.
- Crush the chicken stock cube in a bowl, then pour in 300ml of boiling water to make the stock. Stir to dissolve the cube.
- Once the chicken is cool enough to handle, shred it with two forks. Return the chicken to the pan with the rice and vegetables.
- Pour the chicken stock into the pan with the rice and vegetables. Stir well to combine. Add the frozen mixed vegetables and cook for 5 minutes, until heated through.
- Season the chicken pilaf with salt and black pepper to taste. Divide the pilaf into four serving portions. Serve immediately, garnished with fresh parsley if desired.
Tips
- To make it cheaper, use chicken breast instead of thighs and swap the frozen mixed vegetables for fresh ones.
- To batch-cook and portion it for the week, prepare the pilaf as directed, then divide it into four portions. Cool the portions completely, then cover and refrigerate for up to 48 hours or freeze for up to 3 months.
- To reheat safely, place the portion in a microwave-safe dish, cover with a damp paper towel, and microwave on high for 2-3 minutes, until steaming hot throughout. Alternatively, place the portion in a pan, cover, and heat over low heat for 10-15 minutes, until steaming hot throughout.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Chicken thighs · about 500g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: One-pan chicken, potatoes and veg, Chicken and Sweet Potato Tray Bake, Chicken Stroganoff. - Long Grain Rice · about 700g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, Jerk chicken with rice and peas. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Carrots · about 350g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Celery sticks · about 400g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Lentil and vegetable soup, Beef and Ale Pie, Kedgeree. - Chicken stock cubes · about 90g left
Keeps for months in the cupboard once sealed. Use it in: Lentil and vegetable soup, Slow Cooker Lentil Chilli, Paella with chicken and chorizo. - Unsalted butter · about 220g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Frozen mixed vegetables · about 800g left
Keep the rest frozen: just reseal the bag. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, Slow Cooker Lentil Chilli.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).