Main dishes

Roasted chicken with tomato pilaf


Roasted chicken with tomato pilaf

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Main dishes Middle East
By Diana Du-Pont Luís Serves: 4-6
Prep Time: 10 min Cooking Time: 1h50 Total Time: 2h00


  • Chicken
  • 1 large chicken
  • Olive oil
  • Salt and pepper
  • Tomato pilaf
  • 2 cups of basmati rice
  • 500g ripe tomatoes, peeled
  • 1 cup chicken broth
  • 2 tsp sugar
  • Salt and pepper




Rub the chicken with a mixture of olive oil, salt, and pepper. Place it breast-side down in a roasting pan to prevent the breasts from drying down.


Roast for 1 hour in an oven pre-heated to 200ºC, then turn the chicken and cook for about 30 min, until it's well cooked.

Tomato pilaf


Wash the rice with cold water until the water runs clear.


Quarter the tomatoes and then place them in a blender. Blend. Pour into a pan, add then add the chicken broth, sugar and salt, and pepper and bring to a boil.


Add the rice and stir well. Simmer, covered, over low heat, for 18 minutes until the rice is tender and the liquid well absorbed.


Once the rice is over and the chicken is roasted, chose a plate and place the rice first and then the roasted chicken. You can sprinkle with some parsley and serve with a salad.


If you do not have chicken broth then just use water (500ml) and a chicken or veggie cube.


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