PERi-PERi chicken Pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1tbsp olive oil
- skinless boneless chicken thighs, cut into large chunks
- 3tbsp peri-peri sauce
- 1 onion, finely chopped
- 350g long grain rice
- 500ml hot chicken stock
- 3 peppers (any colour you like), sliced into strips
- 3 large tomatoes roughly chopped
- small pack parsley, roughly chopped
- 2 red chillies, sliced (optional)
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.
