Peri Peri Chicken Breast
with Pepper, Rice and Peas4.0(112)
Calories
:
534 kcalProtein
:
40.9g proteinTotal
:
15 minutesDifficulty
:
Easy Smoky and spicy with a slightly sweet kick, this peri peri seasoning gives any dish a tasty boost. This seasoning mix contains herbs and spices such as smoked paprika, ancho chilli powder, ground cumin and oregano, making its punchy taste perfect for marinating meat and fish, as well as a flavour driver in fried rice and loaded wedges.
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
150 grams
Basmati Rice
240 grams
Diced British Chicken Breast
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
•Kettle
•Large Saucepan
•Large Frying Pan
•Sieve
Instructions
1
- Boil a half-full kettle.
- Meanwhile, slice the pepper into strips.
- Pour the boiling water into a saucepan with 0.25 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!
5
Step 2 MOD: If you’ve chosen to get diced chicken breast instead of thigh, cook the recipe in the same way.
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