Pile s Oriz (Bulgarian Baked Chicken and Rice)
Chicken pieces roasted on a bed of rice that cooks in the juices, with carrots, peas and a little paprika.
- Time1 hr 20
- LevelEasy
- Costabout £1.90 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 658kcal
- 57.6gcarbs
- 4.2gof which sugars
- 15.7gfat
- 4.5gsaturates
- 68.3gprotein
- 4.3gfibre
- 1.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Rub the chicken with half the paprika, the salt and the pepper.
- 2
Heat the oil in a large frying pan and brown the chicken for 8 minutes, turning, until golden all over. Lift out.
8 min - 3
In the same pan cook the onion and carrots for 5 minutes. Stir in the rice, tomato purée and remaining paprika and cook for 2 minutes, until the rice looks glossy.
7 min - 4
Tip the rice mixture into a deep baking dish. Pour in the hot water, add the bay leaf and stir in the peas. Sit the chicken on top, skin side up.
- 5
Cover tightly with foil and bake for 30 minutes, then remove the foil and bake for 20 minutes more, until the rice has absorbed the liquid and the chicken skin is crisp.
50 min - 6
Rest for 5 minutes, remove the bay leaf, scatter over the parsley and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
