Peri-peri chicken pilaf
A low-fat spicy chicken one-pot with peppers, tomatoes and fresh red chillies – three of your five-a-day
- Prep:20 mins
Cook:40 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 549
- fat 10g
- saturates 2g
- carbs 81g
- sugars 10g
- fibre 7g
- protein 20g
- salt 3.4g
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.
