- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- pack of 6 skinless boneless chicken thighs, cut into large chunks
- 2 tbsp peri-peri seasoning
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, crushed
- 350g basmati rice
- 500ml hot chicken stock
- 3 peppers (any colour you like), sliced into strips
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 3 large tomatoes, deseeded and roughly chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- small pack parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 red chillies, sliced (optional)
- ½ lemon, cut into wedges, to serve
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
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.
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.
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.
Stir through the parsley, scatter over the chillies (if you like it spicy) and serve with lemon wedges.