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Ingredients

Method

  • STEP 1

    Heat the oil in a large pan over a medium heat. Rub the chicken with 1 tbsp of the peri-peri and brown in the pan for 1 min each side until golden. 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 garlic and remaining peri-peri, and give everything a stir. Tip in the rice and 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.

Recipe from Good Food magazine, June 2016

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A star rating of 4.3 out of 5.38 ratings
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