Peri Peri Chicken and Chorizo Spiced Pilaf
with Peas and Soured Cream
This Peri Peri Spiced Chorizo Pilaf combines the Indian technique of pilaf, a sautéed rice dish, with Portuguese flavours. Peri peri contains smoked paprika, ancho chilli powder, ground cumin and oregano.
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)
Onion
2 unit(s)
Garlic Clove
90 grams
Diced Chorizo
(Contains Milk)
2 sachet(s)
Peri Peri Seasoning
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
150 grams
Basmati Rice
15 grams
Chicken Stock Paste
1 unit(s)
Lemon
120 grams
Peas
25 grams
Red Pepper Chilli Jelly
75 grams
Soured Cream
(Contains Milk)
240 grams
Diced British Chicken Breast
Not included in your delivery
30 grams
Butter
½ tsp
Sugar
300 milliliter(s)
Water for the Rice
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the onion.
Heat a drizzle of oil in a deep saucepan (with a tight-fitting lid) on medium heat.
Once hot, add half the butter (see pantry for amount) and allow to melt. Add the diced chicken and onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 10-12 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Meanwhile, peel and grate the garlic (or use a garlic press).
Once the onions have softened, add the chorizo and fry until it starts to brown, 3-4 mins.
Next, add the garlic, peri peri seasoning and sugar (see pantry for amount), stir-fry for 30 secs, until fragrant.
Stir in the cider vinegar and allow it to evaporate, 1 min.
Stir the rice into the pan until coated, 1 min.
Next, stir in the water for the rice (see pantry for amount) and chicken stock paste. Bring to the boil.
Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins (the rice will continue to cook in its own steam).
Meanwhile, quarter the lemon.
Once ready, stir the peas, red pepper chilli jelly and a good squeeze of lemon juice into the rice along with the remaining butter.
Pop the lid back on and allow to stand for 1-2 mins.
Taste and season with salt, pepper and lemon juice if you feel it needs it. Add a splash of water if it's a little dry.
Share the peri peri spiced chicken and chorizo pilaf between your bowls.
Finish with a drizzle of soured cream and any remaining lemon wedges alongside for squeezing over.
Enjoy!
