This is quick and easy rice dish, with succulent chunks of chicken, seasoned with piri-piri, and a mix of colourful peppers.
The recipe is adapted from BBC Good Food magazine (June 2016).
Ingredients:
6 chicken thigh fillets, cut into large chunks
2 tbsp piri-piri seasoning
1 medium onion, finely chopped
2 garlic cloves, crushed
350 g basmati rice
500 ml hot chicken stock
3 peppers (any colour you like), sliced
2 large tomatoes, chopped
small pack fresh parsley, chopped
red chilli (optional) for serving
Method:
Heat some oil in a large deep frying pan or wok. Rub the chicken with 1 tbsp of the piri-piri.
Brown in the pan for 1 minute each side until golden.
Transfer to a plate and set aside.
Add the onion to the pan and cook on a gentle heat for 8-10 minutes until soft.
Add the garlic, then remaining piri-piri, and give everything a good stir.
Tip in the rice and stir to coat.
Add the stock and return the chicken to the pan. Add the peppers and cover with a lid, then simmer gently for 25 minutes until cooked.
About 5 minutes before the end of cooking, add the tomatoes.
Stir through the parsley.
Scatter over some sliced red chilli (if you like it spicy), serve hot and enjoy!
Bon Appetit!
