This is a healthy rice dish which is easy to prepare and has bounds of zesty and savoury flavours, which will have you licking you lips as you prepare. This recipe is high protein, low fat and low calories (650 Kcal per serving).

Making pilaf is the most common way of preparing rice and grains in Greece and Cyprus. If you order a side of rice its ore than likely to be a pilaf because they would traditionally use the juices from the meat and vegetables to flavour the rice and would cook this all in one pot. 

I‘ve used chicken in this version of the recipe but this also goes perfectly with with a juicy tuna steak and a nice glass of Xynisteri white wine. See the link to my selected Cypriot wine to accompany:

Like most of my recipes these can be prepared ahead and stored in a sealed container for up to 2 days, or frozen for later.

45 min’ 35 min’34 min’


  • 300 g Long grain white or wholegrain rice
  • 1 brown onion
  • 100 g Petit Pois Peas (frozen)
  • 2 Stock cubes (chicken / vegetable)
  • 2 tbsp Tomato Purée 
  • 50 ml Lemon juice
  • 2 Stock Cubes (vegetable or chicken) dissolved in 1.2ltrs hot water
  • 1 tsp Table salt
  • 1/2 tsp White Pepper
  • 15 ml Olive Oil
  • 60 g Cherry Tomatoes


  • 600 g Chicken Thighs (Skinless & Boneless) / Tuna Steaks (fresh or frozen)
  • 1 tsp Salt
  • 1 tsp Thyme
  • 1 tsp oregano
  • 1.5 tsp Paprika


Preheat the oven to 180oC (fan assisted) or gas mark 6

line a baking tray with baking paper.

In a large pan heat the olive oil and sear the chicken on each side. (~2 minutes each side).

remove the pan from the heat and place the chicken thighs on the baking tray. 

Sprinkle the seared chicken with the seasoning and herbs and place in the centre of the oven to cook for 20-25 minutes.

Whilst the chicken is cooking, dice the onion and add the pan and juices back to The heat. Sauté the onion until clarified. 

In a sieve wash the rice under cold water until the water runs clear. Add the rice to the pan and stir through the onions and oil for a minute.

Add the lemon juice and seasoning to the rice and let the rice soak up the juices for a minute.

Meanwhile dissolve the stock in hot water. Once the rice has soaked in the juices, add the stock, peas and tomato purée and stir though. Boil on low for 15 minutes or until most of the moisture has been absorbed.

Whilst the rice is cooking dice the fresh tomatoes and add to the rice after the 15 minutes and remove from the heat and set aside for 15 minutes to absorb any residual moisture.

Once the chicken has cooked remove from the oven and rest for a couple of minutes. 

The chicken tray will have accumulated some of the chicken juices which I usually add back to the rice while it’s absorbing the residual moisture. To do this I usually pinch the baking paper in to a spout on the corner and pour into the pan.

After the rice has puffed up and the chicken has rested, separate the rice by dividing with a spoon and serve on a plate topped with the chicken. 

Garnish with some extra fresh lemon juice and enjoy.

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