Peri Peri Chicken and Rice

Ingredients

• 1 tbsp Olive oil (for sautéing)
• 1 Onion (diced)
• 2 cloves Garlic (sliced)
• 0.5 tbsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Paprika
• 0.5 tbsp Smoked Paprika
• 1 tsp Cumin Powder
• 1 tsp Oregano (dried)
• 0.5 tsp Dried Coriander
• 0.75 tbsp Peri Peri Seasoning (up to 1 tbsp)
• Water (a splash)
• 1 Tomato (fresh, diced)
• 0.5 Lemon Juice (from half a lemon; add more later if required)
• 0.5 Lemon Peel (cut into 3 segments)
• 2 Chicken Breast (diced)
• Salt (to taste)
• 1 Bell Pepper (diced)
• 3 tbsp Peri Peri Sauce (any variety (lemon and herb, garlic, etc.))
• 2 cups Cooked Rice (estimate based on 2 servings)
• Fresh Coriander (for garnish)

Steps

1. 1

   Heat olive oil in a pan or wok over medium heat. Add the diced onion and sliced garlic, sautéing until they begin to soften.

2. 2

   Add a splash of water to the pan to prevent sticking, then stir in the garlic powder, onion powder, paprika, smoked paprika, cumin powder, and peri peri seasoning.

3. 3

   Add the fresh diced tomato and another splash of water. Stir in the fresh lemon juice and the lemon peel segments.

4. 4

   Add the diced chicken breast to the pan along with a pinch of salt. Cook until the chicken is mostly cooked through.

5. 5

   Stir in the oregano, dried coriander, and diced bell pepper.

6. 6

   Add the peri peri sauce and mix well to coat the chicken and vegetables.

7. 7

   Add the cooked rice to the pan. Season with a tiny bit more salt for the rice and mix everything together until heated through.

8. 8

   Turn off the heat. Garnish with fresh coriander and serve.

Notes

You can marinate and cook the chicken separately first, then remove it and set it aside, adding it back into the sauce with the rice at the end if preferred. Feel free to add fresh chillies for extra heat. Remember to remove the lemon peel segments before serving.

Nutrition per serving

• main
• chicken
• rice
• peri peri
• one-pan
• spicy