Dinner, Meat

One Pot Chicken & Red Rice Pilaf

Cooking method:

Ninja Foodi 9-in-1 PossiblePan with ZEROSTICK
  • Prep Time: 25 mins
  • Cook Time: 1 hour
  • Total time: 1h 25 mins
  • Skill Easy
  • Serves 4 people

One Pot Chicken & Red Rice Pilaf

TIP:  Using warm stock helps to speed up the cooking of the rice. 

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Sulphites


  • 2 tbsp olive oil
  • 1 bunch of spring onions, sliced into 1cm lengths
  • 1 red pepper, deseeded, diced into 1cm cubes
  • 2 garlic cloves, peeled, crushed
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 200g red rice, rinsed, drained
  • 500ml chicken stock, warm
  • 75g dried apricots, halved
  • 25g coriander leaves, chopped (reserve some leaves for garnish)
  • 4 x 275g bone in, skin on chicken legs
  • Salt, as desired
  • Ground black pepper, as desired

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    Preheat oven to 180°C. Place the Ninja PossiblePan over medium heat, add oil and allow to heat for 2 to 3 minutes.  

  • Step 2

    Once pan is hot, add the spring onions and pepper. Sauté for 2 minutes, then mix in the garlic, ground cinnamon, coriander and cumin. Cook for 5 minutes, or until onions and peppers are softened. 

  • Step 3

    Add the rice, stock, apricots, and coriander leaves and stir to combine. Arrange chicken legs skin side up on top of rice and season as desired. Cover pan with lid. 

  • Step 4

    Transfer the pan to the oven and cook, covered, for 1 hour. After 1 hour, remove lid from pan and turn oven up to 220°C. Cook for an additional 25 to 30 minutes, or until the rice is cooked and chicken is golden brown.  

  • Step 5

    When cooking is complete, remove pan from oven and let cool for 5 minutes. Stir rice and serve with chicken. Garnish with coriander leaves as desired.