Chicken piperade with pilau rice

Chicken piperade with pilau rice

More Home Comforts
Peter Cassidy

Piperade is a mixture of onions, peppers and tomatoes, with the addition of espelette pepper. The dish originates from the Basque region, on the French/Spanish border. The espelette pepper is traditional in the northern part of the region and can be bought dried, puréed or pickled in jars, but most commonly it’s found as ground pepper. Once the veg are cooked you can add egg, garlic or a meat such as ham, but I love it with chicken and simply cooked pilau rice. It’s also a dish that gets better the second time you cook it.


Quantity Ingredient

For the chicken

Quantity Ingredient
1 x 1.5kg chicken, giblets removed, cut into 8 pieces
1 tablespoon plain flour
sea salt
freshly ground black pepper
25ml olive oil
2 onions, thickly sliced
2 garlic cloves, lightly crushed
4 red peppers, seeded and thickly sliced
1 tablespoon tomato puree
75ml dry sherry
75ml white wine
400g tin chopped tomatoes
2 teaspoons ground espelette pepper
1-2 teaspoons caster sugar, to taste
2 tablespoons finely chopped flat-leaf parsley

For the rice

Quantity Ingredient
2 tablespoons vegetable oil
1 onion, finely diced
6 cloves
1 cinnamon stick
200g basmati rice
2 bay leaves
1 lemon


  1. Preheat the oven to 180°C.
  2. Heat a large sauté pan until hot. Dust the chicken pieces with the flour and season with salt and pepper. Heat a little of the olive oil in a sauté pan and seal the chicken on each side, in batches, until golden-brown. Remove from the pan and place in an ovenproof casserole.
  3. Add the rest of the olive oil to the sauté pan, then add the onions, garlic and peppers, and cook for 5 minutes until just softening. Add the tomato purée and sauté for 1 minute, then add the sherry and white wine, and bring to a simmer.
  4. Add the tinned tomatoes, espelette pepper and sugar, and stir well to combine, then pour over the chicken. Cover with a lid and bake for 1–1½ hours, until the chicken is cooked through, the peppers are tender and the sauce has reduced slightly.
  5. While the chicken cooks, make the rice. Heat a wide sauté pan until hot, then add the oil and onion and sweat for 2 minutes. Add the cloves and cinnamon, and cook for another minute.
  6. Add the rice and stir well to combine, coating all the grains in the onion mixture, then add 600ml water and stir once more. Add the bay leaves and 2 slices of the lemon, then cover with a lid and reduce to a gentle simmer. Cook for 15–20 minutes until the rice is tender and all the liquid is absorbed. Taste and add the rest of the lemon if necessary.
  7. Season the chicken to taste with salt and pepper, then stir in the parsley. Serve with the pilau rice.
Home Comforts
British food
classic recipes
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again