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Portuguese Recipes

Peri Peri Chicken and Bell Pepper Rice Bowl

Peri Peri Chicken and Bell Pepper Rice Bowl

Peri Peri Chicken and Bell Pepper Rice Bowl

with Sun-Dried Tomato and Pea Rice

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Looking for a quick and tasty midweek dinner option? Try cooking up our Peri Peri Chicken and Bell Pepper in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

•Spicy

•High Protein

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

150

Basmati Rice

1

Garlic Clove**

1

Bell Pepper

(May contain traces of: Celery)

260

Diced British Chicken Breast

30

Tomato Puree

1

Peri Peri Seasoning

10

Chicken Stock Paste

120

Peas

25

Sun-Dried Tomato Paste

Not included in your delivery

½

Sugar for the Sauce

100

Water for the Sauce

20

Butter

Nutritional information

Energy (kJ)2585 kJ

Energy (kcal)618 kcal

Fat14 g

of which saturates6.4 g

Carbohydrate78 g

of which sugars11.4 g

Protein43.9 g

Salt2.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

•Garlic Press

•Pan

Instructions

Cook the Rice

1

a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

c) Add the rice and cook for 10-12 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Prep Time

2

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Halve the pepper and discard the core and seeds. Slice into thin strips.

Fry the Chicken

3

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the chicken and pepper to the pan. Season with salt and pepper.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Add the Peri Peri Flavour

4

a) Add the garlic, tomato puree and peri peri seasoning to the chicken and cook until fragrant, 1 min.

b) Stir in the chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Stir to combine and simmer until thickened, 1-2 mins.

Combine and Stir

5

a) Stir the the peas and sun-dried tomato paste through the chicken and sauce.

b) Once the rice is cooked, stir it into the chicken and sauce until well combined..

c) Just before you're ready to serve, add the butter (see pantry for amount) to the pan and stir until melted.

Finish and Serve

6

a) When ready, share the peri peri chicken and rice between your bowls.

Enjoy!

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