Peri Peri Chicken and Chorizo Spiced Pilaf

Name: Peri Peri Chicken and Chorizo Spiced Pilaf with Peas and Soured Cream
Total time: 45 min
Yield: 2
Cuisine: Portuguese
Ingredients: 1 unit(s) Onion; 2 unit(s) Garlic Clove**; 90 grams Diced Chorizo; 2 sachet(s) Peri Peri Seasoning; 15 milliliter(s) Cider Vinegar; 150 grams Basmati Rice; 15 grams Chicken Stock Paste; 1 unit(s) Lemon; 120 grams Peas; 25 grams Red Pepper Chilli Jelly; 75 grams Soured Cream; 240 grams Diced British Chicken Breast; 30 grams Butter; ½ tsp Sugar; 300 milliliter(s) Water for the Rice

with Peas and Soured Cream

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This Peri Peri Spiced Chorizo Pilaf combines the Indian technique of pilaf, a sautéed rice dish, with Portuguese flavours. Peri peri contains smoked paprika, ancho chilli powder, ground cumin and oregano.

Allergens:

Milk

•Sulphites

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.

Total45 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Onion

2 unit(s)

Garlic Clove**

90 grams

Diced Chorizo

(Contains: Milk)

2 sachet(s)

Peri Peri Seasoning

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

150 grams

Basmati Rice

15 grams

Chicken Stock Paste

1 unit(s)

Lemon

120 grams

Peas

25 grams

Red Pepper Chilli Jelly

75 grams

Soured Cream

(Contains: Milk)

240 grams

Diced British Chicken Breast

Not included in your delivery

30 grams

Butter

½ tsp

Sugar

300 milliliter(s)

Water for the Rice

Nutritional information

Energy (kJ)3978 kJ

Energy (kcal)951 kcal

Fat40.2 g

of which saturates19.2 g

Carbohydrate96.7 g

of which sugars20.6 g

Dietary Fibre9.5 g

Protein56.9 g

Salt5.2 g

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

Utensils

•Lidded saucepan

•Grater

•Lid

Instructions

Halve, peel and thinly slice the onion.

Heat a drizzle of oil in a deep saucepan (with a tight-fitting lid) on medium heat.

Once hot, add half the butter (see pantry for amount) and allow to melt. Add the diced chicken and onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 10-12 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

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

Once the onions have softened, add the chorizo and fry until it starts to brown, 3-4 mins.

Next, add the garlic, peri peri seasoning and sugar (see pantry for amount), stir-fry for 30 secs, until fragrant.

Stir in the cider vinegar and allow it to evaporate, 1 min.

Stir the rice into the pan until coated, 1 min.

Next, stir in the water for the rice (see pantry for amount) and chicken stock paste. Bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins (the rice will continue to cook in its own steam).