PERi-PERi chicken Pilaf
Serves 4
Easy
Prep:
Cook:
A low-fat spicy chicken one-pot with peppers, tomatoes and fresh red chillies - three of your five-a-day
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- 1tbsp olive oil
- skinless boneless chicken thighscut into large chunks
- 3tbsp peri-peri sauce
- 1 onionfinely chopped
- 350g long grain rice
- 500ml hot chicken stock
- 3 peppers(any colour you like), sliced into strips
- 3 large tomatoesroughly chopped
- small pack parsleyroughly chopped
- 2 red chilliessliced (optional)
Nutrition: per serving
- kcal549
- fat10glow
- saturates2g
- carbs81g
- sugars10g
- fibre7g
- protein20g
- salt3.4g
Method
step 1
Combine the chicken with 3 tbsp of the peri-peri sauce and set aside to marinate for 30 mins to up to 6 hrs. When ready to cook, heat the oil in a large pan over a medium heat. Brown the chicken all over until golden, around 8-10 mins. Transfer to a plate and set aside.
step 2
Add the onion to the pan and cook on a gentle heat for 8-10 mins until soft. Add the remaining peri-peri sauce and rice and give everything a stir to coat.
step 3
Add the stock and return the chicken to the pan. Add the peppers and cover with a lid, then simmer gently for 25 mins until cooked. About 5 mins before the end of cooking, add the tomatoes.
step 4
Stir through the parsley, scatter over the chillies (if you like it spicy) and serve with lemon wedges.
