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Peri Peri Chicken

Peri Peri Chicken

with Pepper, Rice and Peas
4.0(371)
Sam Richards
Sam RichardsUpdated on May 11, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
613 kcal
Protein
: 
40.7g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • May contain traces of allergens
  • Celery
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

150 grams

Basmati Rice

260 grams

Diced British Chicken Thigh

1 sachet(s)

Peri Peri Seasoning

30 grams

Tomato Puree

10 grams

Chicken Stock Paste

120 grams

Peas

32 grams

BBQ Sauce

Not included in your delivery

1 tsp

Sugar

150 milliliter(s)

Water for the Sauce

Energy (kJ)2565 kJ
Energy (kcal)613 kcal
Fat14.6 g
of which saturates4.1 g
Carbohydrate87.4 g
of which sugars14.4 g
Dietary Fibre7.2 g
Protein40.7 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Medium Saucepan
•Kettle
•Pan

Cooking Instructions and Tips

PDF
Start Prep
1
  • Boil a half-full kettle. 
  • Meanwhile, slice the pepper into strips. 
  • Pour the boiling water into a saucepan with 1/4 tsp salt on high heat.
  • Boil the rice, 10-12 mins.
Fry Chicken
2
  • Heat a drizzle of oil in a frying pan on high heat. 
  • Once hot, fry the chicken, pepper and peri peri seasoning, 5-6 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.
Simmer Time
3
  • Stir the tomato puree, chicken stock paste, sugar and water (see pantry for both) into the chicken. 
  • Bring to the boil, then lower the heat. Simmer, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle.
  • Once the rice is cooked, drain, pop back in the pan and stir in the peas. Cover, 1 min.
Dinner's Ready!
4
  • Once the chicken is cooked, stir through the BBQ sauce.
  • Share the rice, chicken and veg between your bowls.
  • Spoon over any remaining sauce.

Enjoy! 

 

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Many enjoyed the dish's taste, though some found it too sweet or bland; consider reducing sugar and boosting peri-peri seasoning.
  • Ease of prep: Reviewers praised the quick and simple preparation, with most finding it easy to cook in just 15 minutes.
  • Suggestions: Use red or yellow peppers instead of green for better flavour. Consider adding more sauce or reducing rice for better balance.
  • Spiciness: The heat level varied for different diners; some wanted more kick, while others found it pleasantly spicy.
AI-generated from customer reviews
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