a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

c) Add the rice and cook for 10-12 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Halve the pepper and discard the core and seeds. Slice into thin strips.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once the oil is hot, add the chicken and pepper to the pan. Season with salt and pepper.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

a) Add the garlic, tomato puree and peri peri seasoning to the chicken and cook until fragrant, 1 min.

b) Stir in the chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Stir to combine and simmer until thickened, 1-2 mins. 

a) Stir the the peas and sun-dried tomato paste through the chicken and sauce.

b) Once the rice is cooked, stir it into the chicken and sauce until well combined.. 

c) Just before you're ready to serve, add the butter (see pantry for amount) to the pan and stir until melted.

a) When ready, share the peri peri chicken and rice between your bowls.

Enjoy!