Peri-peri chicken pilaf

chicken easy dinner fibre 3 of 5 a day folate low fat one-pot peri-peri rice

N/A

Source

Ingredients

1 tbsp olive oil

pack of 6 skinless boneless chicken thighs , cut into large chunks

2 tbsp peri-peri seasoning

1 onion , finely chopped

2 garlic cloves , crushed

350g basmati rice

500ml hot chicken stock

3 peppers (any colour you like), sliced into strips

3 large tomatoes , deseeded and roughly chopped

small pack parsley , roughly chopped

2 red chillies , sliced (optional)

½ lemon , cut into wedges, to serve

Method

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.