Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3771 / 903
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Marinate chicken
Pre-heat the grill to high. Slice each chicken breast in half as if you were cutting a burger bun, so you are left with two thinner chicken escalopes. In a bowl, combine the garliconionpowder, redvinegar, smokedpaprika, soy sauce, honey, sriracha(spicy!), a pinch of chipotle(spicy!) and the oil with the Worcestershire sauce. This is your Peri-peri marinade. Place the chicken escalopes into the marinade and turn to coat.
Tip!If cooking for kids, keep a portion of the chicken aside and season it only with salt.
Peel and finely chop the shallots. Deseed and finely chop the pepper.
Tip!If cooking for kids, keep a small portion of the peppers to the side.
3 Start rice
Heat a pan over a medium heat with a drizzle of oil. Add the shallots and pepper and fry for 3 min. Add the turmeric and a pinch of chilli flakes(spicy!) and fry for 1 min further. Add the rice, stockcube and measuredwater and bring to a boil. Reduce the heat to low and simmer for 10-12 min until the rice is cooked.
Tip!If cooking for kids, keep the chilli flakes aside as a garnish to add to your own plate when serving.
4 Grill chicken
Meanwhile, place the chicken onto a lined baking tray. Grill for 8-10 min until cooked through.
Tip!If cooking for kids, grill the plain chicken separately on a second baking tray.
5 Make peas
Meanwhile, pick and finely chop the parsley and mint leaves. Melt the butter in a saucepan, then add the peas. Cook for 2 min. Remove from the heat, and add half of the chopped parsley and all of the mint. Toss to coat. Season with salt and pepper.
Tip!If cooking for kids, remove a portion of the peas before adding in the herbs and set aside.
Finish the spicyrice with a squeeze of lemon juice and the remaining parsley. Add a spoon of the cooked marinade from the tray to the mayonnaise and mix well. This is your Peri-perimayonnaise. Serve the Peri-perichicken with the rice, peas and Peri-perimayonnaise to the side.
Tip!If cooking for kids, set aside a portion of the rice before adding the lemon. Serve the rice, plain chicken, peppers, coriander and peas separately. Serve the mayonnaise with any remaining lemon wedges to the side.