Recipe

Seasoned chicken fried with tangy peppers and onions and served on a bed of spicy rice.

Serves: 4 people   |   Prep time: 10 minutes   |   Cooking time: 15 minutes

Caribbean   |   Main   |   Dairy Free

  

Ingredients

• 900g Chicken Thighs
• 100ml Medium Peri Peri Sauce
• 2 x 250g sachets Peri Peri Rice
• 2 Flat Tsp Smoked Paprika
• 2 Flat Tsp Dried Oregano
• 2 Flat Tsp Garlic Granules
• 1 x Red Pepper
• 1 x Green Pepper
• 1 Large Red Onion
• Rapeseed Oil
• Salt and Black Pepper
• 2 Limes, cut into wedges

  

Method

1. Put the peri peri sauce in a large bowl along with the paprika, garlic granules and oregano – season with salt and pepper and mix well.
2. Unroll the chicken thighs and dip each one into the peri peri marinade.
3. Heat some oil in a large frying pan and fry the chicken thighs for 15 minutes, turning as you cook, until blackened and crisp. If doing this in batches, keep the cooked ones warm while you cook the rest.
4. Meanwhile, peel the onion and chop into small chunks.
5. Chop the peppers into similar size pieces, discarding seeds.
6. Fry the onion and peppers in some oil in a wok until just cooked.
7. Cook the rice as instructed on the pack, then add to the peppers and onions and mix well.
8. Serve the thighs on a bed of rice with lime wedges.