Peri Peri Chicken and Bell Pepper
with Sun-Dried Tomato and Pea Rice
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
150 grams
Basmati Rice
1 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
(May contain Celery)
260 grams
Diced British Chicken Breast
30 grams
Tomato Puree
1 sachet(s)
Peri Peri Seasoning
10 grams
Chicken Stock Paste
120 grams
Peas
25 grams
Sun-Dried Tomato Paste
Not included in your delivery
½ tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.
c) Add the rice and cook for 10-12 mins.
d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Halve the pepper and discard the core and seeds. Slice into thin strips.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the chicken and pepper to the pan. Season with salt and pepper.
c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
a) Add the garlic, tomato puree and peri peri seasoning to the chicken and cook until fragrant, 1 min.
b) Stir in the chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Stir to combine and simmer until thickened, 1-2 mins.
a) Meanwhile, fluff up the rice with a fork, then stir through the peas and sun-dried tomato paste until well combined.
b) Just before you're ready to serve, add the butter for the sauce (see pantry for amount) to the pan and stir until melted.
a) When ready, share the rice between your bowls.
b) Top with your peri peri chicken.
Enjoy!
