Sticky Peri Peri Chicken and Rice
Serves
2
Ingredients
2 x Chicken breasts (Diced)
1 x Pureety Peri Peri sachet
1 x Red pepper
1 x Red onion
1 x Courgette
1 x Garlic clove (Mashed)
10 x Cherry tomatoes
150gm x Long grain rice
50ml x Water
50ml x Passata
1tbsp x Vegetable oil
Preparation
To prepare the dish slice the red pepper, courgette and red onion into strips and slice the cherry tomatoes in half.
Next place the rice into a suitably sized pan and cover with double as much water.
Cooking Method
To cook the dish place the pan of rice onto a high heat and bring to the boil. Then stir and reduce the heat to a simmer. Cook the rice for 20 minutes.
Meanwhile, place a thick bottomed frying pan over a high heat and add the vegetable oil.
When the oil is smoking add the chicken. (Be very careful here as the oil will be very hot and may cause injury!)
After 1 minute add the red pepper, red onion, courgette and garlic clove to the pan and stir.
After cooking for 4-5 minutes add the contents of the Pureety Peri Peri sachet, the water and the passata and lower the heat to a gentle simmer.
Continue to simmer for a further 8-10 minutes adding the cherry tomatoes after 5 minutes and topping up with water as needed.
When the rice is cooked, serve by placing equal amounts of rice on the outside of 2 plates and spooning generous amounts of the chicken mixture in the middle.
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