Ugandan Spiced Chicken Pilau with Kachumbari – Authentic Uganda Recipe

Ingredients for Ugandan Spiced Chicken Pilau with Kachumbari (4 Servings)

• 1.25 lbs (or 2.5 cups) seared chicken pieces, prepped into bite-sized pieces
• 1.5 cups basmati rice cooked in caramelized onion stock, washed and trimmed
• 1 cup crisp tomato-cucumber-lime kachumbari
• 1 medium onion and 3 cloves garlic, finely minced with cardamom
• 1.5 tbsp traditional Uganda seasoning (cinnamon, cloves, cumin, garlic, ginger)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and cardamom until golden.
2. Add cinnamon, cloves, cumin, garlic, ginger along with seared chicken pieces and basmati rice cooked in caramelized onion stock, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with crisp tomato-cucumber-lime kachumbari.