Pilau Rice with Chicken and Mango Chutney

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fragrant basmati rice cooked with aromatic spices and tender chicken, served with a sweet-tangy mango chutney for a refreshing finish. This caribbean-inspired rice & grains ready in about 55 minutes pairs chicken thighs, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (8 ratings) Prep: 25 min Cook: 30 min Serves 4 Caribbean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 300 grams chicken thighs into 1-inch pieces. Finely chop 50 grams onion, mince 10 grams garlic, and grate 10 grams ginger.
  2. Step 2: Heat 1 tablespoon vegetable oil in a pot over medium-high heat. Add chicken pieces and cook for 5 minutes until browned on all sides, then remove and set aside.
  3. Step 3: Add 50 grams chopped onion to the pot and cook for 3 minutes until softened. Add 10 grams minced garlic and 10 grams grated ginger, cooking for 1 minute until fragrant.
  4. Step 4: Stir in 1 tablespoon curry powder, 1/2 teaspoon turmeric, and 1/4 teaspoon cinnamon, cooking for 30 seconds to toast the spices. Return chicken to the pot.
  5. Step 5: Add 200 grams rinsed basmati rice and 350 milliliters chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender.
  6. Step 6: Stir in 125 milliliters coconut milk and cook for 2 minutes. Meanwhile, prepare chutney: dice 100 grams mango, mix with 1 tablespoon white vinegar, 1 tablespoon sugar, and 1/4 teaspoon ground ginger in a small bowl.

Frequently asked questions

How long does Pilau Rice with Chicken and Mango Chutney take to make?

Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pilau Rice with Chicken and Mango Chutney?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Pilau Rice with Chicken and Mango Chutney?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pilau Rice with Chicken and Mango Chutney for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pilau Rice with Chicken and Mango Chutney?

Caribbean rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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