Recipe

Our one pot peri-peri chicken has all the flavour, and less mess, with delicious chicken and spicy rice.

Serves: 4 | Prep time: 15 mins | Cooking time: 35 mins

British | Main

Ingredients

• 1x Large Red Onion
• 1x 35g Sachet Peri Peri Seasoning
• 80g Peri Peri Medium Sauce
• 1x 600g Pack Chicken Thigh Fillets
• 1x Red Pepper
• 3x Cloves Garlic
• Juice Of 1 Lemon
• 300g Long Grain Rice
• 150g Defrosted Frozen Peas
• 25g Tomato Purée
• 1 Heaped Tsp. Paprika
• 2 Tsp. Oregano
• ½ Tsp. Chilli Flakes
• 1x Chicken Stock Pot
• 500ml Boiling Water
• 8g Chopped Fresh Coriander
• Sea Salt
• 80ml Olive Oil
• Black Pepper

Method

1. Preheat the oven to 180°C/Gas Mark 4.
2. Peel the red onion and chop into small chunks. Peel and finely chop the garlic.
3. Chop the pepper into small chunks, discard any seeds and white pith.
4. Put all the above in a bowl.
5. Flatten the chicken thighs, put them in a bowl and sprinkle over the peri-peri seasoning. Rub in to coat them.
6. Heat 40ml olive oil in a large frying pan and fry the chicken on both sides until browned.
7. Transfer to a baking tray, brush the peri-peri sauce over the tops of the fillets and put in the oven to cook through while you do the rice.
8. No need to wash the pan. Add the chopped vegetables with the remaining olive oil and sauté for 5 minutes. Then add the paprika, oregano, and chili flakes, and cook for a further 2 minutes, stirring as you cook.
9. Add the rice, tomato puree, lemon juice, and the stock pot, pour over the boiling water and bring to the boil, stirring occasionally. Season with some salt and pepper.
10. Cover and cook on a medium heat for 15 minutes. After this time, turn off the heat. Don’t take the lid off and leave to stand for another 10 minutes.
11. Then take the lid off and stir in the peas, return the lid and leave for another 5 minutes.
12. Serve the chicken on the rice and sprinkle over the chopped coriander.