- Cook Time: 20 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 549
- Carbohydrate Content: 81g
- Fat Content: 10g
- Fiber Content: 7g
- Protein Content: 20g
- Saturated Fat Content: 2g
- Sodium Content: 3.4g
- Sugar Content: 10g
Peri-peri chicken pilaf Recipe
Peri-peri chicken pilaf is a One-pot recipe for 4 people, takes only 40 mins; recipe has olive oil, skinless boneless chicken thigh and seasoning.
Ingredients
- Olive Oil - 1 tbsp olive oil
- Onion - 1 onion, finely chopped
- Pepper - 3 peppers (any colour you like), sliced into strips
- Tomato - 3 large tomatoes, deseeded and roughly chopped
- Parsley - small pack parsley, roughly chopped
- Lemon - 1/2 lemon, cut into wedges, to serve
- Garlic Cloves - 2 garlic cloves, crushed
- Chicken Stock - 500ml hot chicken stock
- Basmati Rice - 350g basmati rice
- Red Chillies - 2 red chillies, sliced (optional)
- Skinless Boneless Chicken Thigh - pack of 6 skinless boneless chicken thighs, cut into large chunks
- Seasoning - 2 tbsp peri-peri seasoning
Instructions
- 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.