with Pepper, Rice and Peas
Looking for a super quick and tasty midweek dinner option? Try cooking up our Peri Peri Chicken in just 15 minutes for a delicious and speedy meal. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Allergens
Utensils
Tags
Bell Pepper
1 unit(s)
Basmati Rice
150 grams
Diced British Chicken Thigh
260 grams
Peri Peri Seasoning
1 sachet(s)
Tomato Puree
30 grams
Chicken Stock Paste
10 grams
Peas
120 grams
BBQ Sauce
32 grams
Sugar
1 tsp
Water for the Sauce
150 milliliter(s)
- Boil a half-full kettle.
- Meanwhile, slice the pepper into strips.
- Pour the boiling water into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- Heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the chicken, pepper and peri peri seasoning, 5-6 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.
- Stir the tomato puree, chicken stock paste, sugar and water (see pantry for both) into the chicken.
- Bring to the boil, then lower the heat. Simmer, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle.
- Once the rice is cooked, drain, pop back in the pan and stir in the peas. Cover, 1 min.
- Once the chicken is cooked, stir through the BBQ sauce.
- Share the rice, chicken and veg between your bowls.
- Spoon over any remaining sauce.
Enjoy!
2565
kJ
Energy (kJ)
613
kcal
Energy (kcal)
14.6
g
Fat
4.1
g
of which saturates
87.4
g
Carbohydrate
14.4
g
of which sugars
7.2
g
Dietary Fibre
40.7
g
Protein
1.97
g
Salt
