Sticky Peri Peri Chicken Breast
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Sticky Peri Peri Chicken Breast

Sticky Peri Peri Chicken Breast

with Charred Corn Rice and Yoghurt

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.


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.

Preparation Time20 minutes
Cooking time25 minutes


serving amount

2 unit(s)

British Chicken Breasts

1 sachet(s)

Peri Peri Seasoning

150 grams

Basmati Rice

160 grams


2 unit(s)

Garlic Clove

1 unit(s)


30 grams

Tomato Puree

1 sachet(s)

Central American Style Spice Mix

15 grams

Chicken Stock Paste

20 grams

Wild Rocket

75 grams

Low Fat Natural Yoghurt

(Contains Milk)

Not included in your delivery

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

20 grams


1 tbsp



Nutritional information

Energy (kJ)2957 kJ
Energy (kcal)707 kcal
Fat15.8 g
of which saturates7.3 g
Carbohydrate93.8 g
of which sugars22.4 g
Protein53.1 g
Salt3.04 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Saucepan
Garlic Press


Spice Up the Chicken

a) Preheat your oven to 220°C/200°C fan/gas mark 9. Boil a half-full kettle.

b) In a medium bowl, combine the chicken, peri peri seasoning and a drizzle of oil. Season and toss to coat.

c) Heat a drizzle of oil in a frying pan on high heat. Fry the chicken until golden, 5 mins each side.

d) Lay the chicken onto a lined baking tray. Once hot, roast the chicken on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Cook the Rice

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) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam.

c) Meanwhile, drain the sweetcorn in a sieve. 

Get Charring

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

b) 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.

c) Meanwhile, peel and grate the garlic (or use a garlic press). Halve, peel and chop the onion into small pieces.


Build the Flavour

a) Pop the pan back on medium-high heat with a drizzle of oil.

b) Add the onion to the pan and fry until softened, 4-5 mins.

c) Stir in the tomato puree, garlic and Central American spice mix. Cook until fragrant, 1 min. Return the charred corn to the pan. 

d) Pour in the chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer for 1-2 mins.

Finish the Rice

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.

a) When the chicken is cooked, drizzle over the honey (see pantry for amount) and turn to coat evenly.

Serve Up

a) When everything's ready, slice the roasted chicken into 2cm thick slices.

b) Finish by drizzling the yoghurt over the chicken.

c) Serve the rocket leaves alongside with a drizzle of oil.