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.
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
2 unit(s)
British Chicken Breasts
1 sachet(s)
Peri Peri Seasoning
150 grams
Basmati Rice
160 grams
Sweetcorn
2 unit(s)
Garlic Clove
1 unit(s)
Onion
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
Butter
1 tbsp
Honey
Nutritional information
Utensils
Instructions
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, 3-4 mins. Turn and cook for 1 min more.
d) Lay the chicken onto a lined baking tray. Once hot, roast the chicken on the top shelf of your oven until cooked through, 12-15 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
a) Pour the boiled water into a large saucepan with 0.25 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.
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.
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.
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.
a) When everything's ready, slice your chicken into 2cm thick slices.
b) Share your charred corn rice between your bowls and top with the chicken.
c) Finish by drizzling the yoghurt over the chicken.
d) Serve the rocket leaves alongside with a drizzle of oil.
Enjoy!
Step 1 MOD: If you’ve chosen chicken breast instead, heat a drizzle of oil in a frying pan on high heat. Prep the chicken, then fry until golden, 3-4 mins. Turn and cook for 1 min more. Transfer to a baking tray, skin-side up. Roast the chicken on the top shelf of your oven until cooked through, 12-15 mins.
Step 6 MOD: Slice each chicken breast widthways into 2cm thick slices before serving.
