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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.
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.
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.