Peri-Peri Chicken

with Spicy Rice and Peas

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Instructions

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1 Prep

Pre-heat the grill. Rinse the rice. Peel and finely chop the shallots. De-seed and chop the pepper. Finely chop the parsley and mint leaves. Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness.

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2 Marinate chicken

In a bowl, combine the onion powder, garlic powder, red vinegar, smoked paprika, soy sauce, honey, sriracha (spicy!), chipotle (spicy!) and oil with the Worcestershire sauce. This is your Peri-Peri marinade. Place the chicken escalopes into the marinade and turn to coat. (See pro tip!)

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3 Start rice

Heat a pan over a medium heat with a drizzle of oil. Add the shallots and bell pepper and fry for 3 min. Add the turmeric and chilli flakes (spicy!) and fry for 1 min further. Add the rinsed ricestock cube and measured water and bring to a boil. Reduce the heat to low and simmer for 10 min until the rice is cooked.

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4 Grill chicken

Meanwhile, place the chicken onto a lined baking tray. Grill for 8-10 min until cooked through. 

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5 Make peas

Meanwhile, 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.

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6 Serve

Finish the spicy rice with a squeeze of lemon juice, the remaining parsley, salt and pepper. Remove the chicken from the tray. Add the mayonnaise to the leftover marinade. Mix well. This is your Peri-Peri mayonnaise. Serve the peri-peri chicken with the rice, peas and peri-peri mayonnaise to the side.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli flakes!

Pro tip

Marinate the chicken up to 24 hours in advance for an even more intense flavour!

While Peri Peri is in fact a type of chilli, the name has become synonymous with spicy grilled chicken.

Cooking Time: 30 min

Equipment Required: Food processor, Rolling pin

Cals 837 · Prot 55 · Carbs 86 · Fat 27

Ingredients

Number of people

Peri-peri chicken

Chicken breast 400 Grams
Onion powder 2 Grams
Garlic powder 2 Grams
Red vinegar 15 ML
Smoked paprika powder 2 Grams
Soy sauce 10 ML
Honey 20 Grams
Sriracha sauce 14 Grams
Chipotle powder 2 Grams
Worcestershire sauce 15 Grams
Vegetable oil 1 Tbsp

Sides

Basmati rice 150 Grams
Shallots 1 Piece
Red pepper 1 Piece
Fresh parsley 15 Grams
Fresh mint 10 Grams
Turmeric powder 2 Grams
Chilli flakes 2 Grams
Chicken stock cube 1 Piece
Water 300 ML
Salted butter 20 Grams
Green peas 150 Grams
Lemon 1 Piece
Mayonnaise 33 ML

While Peri Peri is in fact a type of chilli, the name has become synonymous with spicy grilled chicken.

Cooking Time: 30 min

Equipment Required: Food processor, Rolling pin

Cals 837 · Prot 55 · Carbs 86 · Fat 27

Instructions

photo

1 Prep

Pre-heat the grill. Rinse the rice. Peel and finely chop the shallots. De-seed and chop the pepper. Finely chop the parsley and mint leaves. Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness.

photo

2 Marinate chicken

In a bowl, combine the onion powder, garlic powder, red vinegar, smoked paprika, soy sauce, honey, sriracha (spicy!), chipotle (spicy!) and oil with the Worcestershire sauce. This is your Peri-Peri marinade. Place the chicken escalopes into the marinade and turn to coat. (See pro tip!)

photo

3 Start rice

Heat a pan over a medium heat with a drizzle of oil. Add the shallots and bell pepper and fry for 3 min. Add the turmeric and chilli flakes (spicy!) and fry for 1 min further. Add the rinsed ricestock cube and measured water and bring to a boil. Reduce the heat to low and simmer for 10 min until the rice is cooked.

photo

4 Grill chicken

Meanwhile, place the chicken onto a lined baking tray. Grill for 8-10 min until cooked through. 

photo

5 Make peas

Meanwhile, 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.

photo

6 Serve

Finish the spicy rice with a squeeze of lemon juice, the remaining parsley, salt and pepper. Remove the chicken from the tray. Add the mayonnaise to the leftover marinade. Mix well. This is your Peri-Peri mayonnaise. Serve the peri-peri chicken with the rice, peas and peri-peri mayonnaise to the side.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli flakes!

Pro tip

Marinate the chicken up to 24 hours in advance for an even more intense flavour!

Ingredients

Number of people

Peri-peri chicken

Chicken breast 400 Grams
Onion powder 2 Grams
Garlic powder 2 Grams
Red vinegar 15 ML
Smoked paprika powder 2 Grams
Soy sauce 10 ML
Honey 20 Grams
Sriracha sauce 14 Grams
Chipotle powder 2 Grams
Worcestershire sauce 15 Grams
Vegetable oil 1 Tbsp

Sides

Basmati rice 150 Grams
Shallots 1 Piece
Red pepper 1 Piece
Fresh parsley 15 Grams
Fresh mint 10 Grams
Turmeric powder 2 Grams
Chilli flakes 2 Grams
Chicken stock cube 1 Piece
Water 300 ML
Salted butter 20 Grams
Green peas 150 Grams
Lemon 1 Piece
Mayonnaise 33 ML
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