Sticky Peri Peri Chicken Breast
with Charred Corn Rice and Yoghurt
Looking for a quick and tasty midweek dinner option? Try cooking up our Sticky Peri Peri Chicken Breast in just 20-25 minutes for a delicious and speedy meal.
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.
Peri Peri Seasoning
Red Wine Vinegar
Central American Style Spice Mix
Chicken Stock Paste
Low Fat Natural Yoghurt
Not included in your delivery
Water for the Sauce
Olive Oil for the Dressing
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Heat a drizzle of oil in a frying pan on high heat. Boil a half-full kettle.
b) In a medium bowl, add the chicken breasts, per peri seasoning, honey (see pantry for amount) and a drizzle of oil. Season with salt and pepper and toss to coat.
c) Once hot, lay the chicken into the pan. Season with salt and pepper. Fry until golden, 3-4 mins, then turn and cook for 1 min more.
d) Transfer the chicken to a baking tray, skin-side up. Roast on the top shelf of your oven until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
b) Drain in a sieve, then pop it on top of the pan and allow to steam.
c) Meanwhile, drain the sweetcorn in a sieve.
a) Heat a large frying pan on high heat (no oil). Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. Once cooked, transfer the corn to a small bowl and wipe the pan clean.
b) Peel and grate the garlic (or use a garlic press). Halve, peel and chop the onion into small pieces.
c) In a medium bowl, combine the red wine vinegar and olive oil for the dressing (see pantry for amount). Set aside.
a) Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil.
b) Add the onion to the pan and stir-fry until softened, 4-5 mins. Stir in the garlic and Central American spice mix and cook for 1 min. Return the charred corn to the pan.
c) Pour in the chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer for 1-2 mins.
a) When the rice is cooked, add to the frying pan along with the butter (see pantry for amount). Stir to combine, then remove from the heat.
b) Taste the rice and season with salt and pepper if needed.
c) When everything's ready, toss the rocket leaves in the dressing until evenly coated.
a) Slice each chicken breast widthways into 2cm thick slices, then share between your plates.
b) Serve with the charred corn rice on the side. Finish with a drizzle of yoghurt and the rocket leaves alongside.