Peri Peri Chicken
with Pepper, Rice and Peas4.0(371)
Calories
:
613 kcalProtein
:
40.7g proteinTotal
:
15 minutesDifficulty
:
Easy New
High Protein
Allergens:
- May contain traces of allergens
- Celery
Looking for a super quick and tasty midweek dinner option? Try cooking up our Peri Peri Chicken in just 15 minutes for a delicious and speedy meal. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
•Medium Saucepan
•Kettle
•Pan
Instructions
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.
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.
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.
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!
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