Peri Peri Chicken
with Pepper, Rice and Peas
Looking for a super quick and tasty midweek dinner option? Try cooking up our Peri Peri Chicken in just 15 minutes for a delicious and speedy meal. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
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.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
150 grams
Basmati Rice
260 grams
Diced British Chicken Thigh
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
Nutritional information
Utensils
Instructions
- Boil a half-full kettle.
- Meanwhile, slice the pepper into strips.
- Pour the boiling water into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- 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.
- 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.
- 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!
