Peri-peri Chicken

Name: Peri-peri Chicken with Spicy Rice and Peas (child-friendly)
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 4 Grams of Garlic onion powder; 15 ML of Red vinegar; 2 Grams of Smoked paprika powder; 10 ML of Soy sauce; 15 Grams of Honey; 7 Grams of Sriracha sauce; 2 Grams of Chipotle powder; 1 Tbsp of Vegetable oil; 15 ML of Worcestershire sauce; 1 Piece of Shallots; 1 Piece of Red pepper; 1 Tbsp of Vegetable oil; 2 Grams of Turmeric powder; 2 Grams of Chilli flakes; 150 Grams of Basmati rice; 1 Piece of Chicken stock cube; 300 ML of Water; 15 Grams of Fresh parsley; 1 Piece of Lemon; 10 Grams of Fresh mint; 20 Grams of Butter; 150 Grams of Green peas; 1 Tsp of Salt; 1 Tsp of Black pepper

with Spicy Rice and Peas

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

Cals 719 · Prot 58 · Carbs 91 · Fat 14

Family Friendly

40 min

Peri-peri Chicken with Spicy Rice and Peas (child-friendly)

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

Cals 719 · Prot 58 · Carbs 91 · Fat 14

Family Friendly

Ingredients

Peri-peri chicken

Chicken breast

400 Grams

Garlic onion powder

4 Grams

Red vinegar

15 ML

Smoked paprika powder

2 Grams

Soy sauce 9*10*11*

10 ML

Honey

15 Grams

Sriracha sauce

7 Grams

Chipotle powder

2 Grams

Vegetable oil

1 Tbsp

Worcestershire sauce 6*11*

15 ML

Rice

Shallots

1 Piece

Red pepper

1 Piece

Vegetable oil

1 Tbsp

Turmeric powder

2 Grams

Chilli flakes

2 Grams

Basmati rice

150 Grams

Chicken stock cube 4*5*9*15*

1 Piece

Water

300 ML

Fresh parsley

15 Grams

Lemon

1 Piece

To serve

Fresh mint

10 Grams

Butter 4*

20 Grams

Green peas

150 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *6 Fish, *4 Milk, *5 Eggs, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3016 / 719
Fats (g)	13.5
of which saturated (g)	7.6
Carbohydrates (g)	91
of which sugars (g)	17.2
Fibers (g)	8.9
Proteins (g)	57.8
Salt (g)	4.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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 garlic onion powder, red vinegar, smoked paprika, 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! Keep a portion of the chicken aside for your child. Go easy on the Sriracha and chipotle!

2 Prep

Peel and finely chop the shallots. De-seed and finely chop the pepper.

Tip! 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, stock cube and measured water and bring to a boil. Reduce the heat to low and simmer for 10-12 min until the rice is cooked.

Tip! Keep the chilli 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! Keep the reserved chicken separate for your child on the 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! Remove a portion of the peas before adding in the herbs and set aside.

6 Serve

Finish the spicy rice 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-peri mayonnaise. Serve the Peri-peri chicken with the rice, peas and Peri-peri mayonnaise to the side.

Tip! Set aside a portion of the rice before adding the lemon and keep some of the parsley for 'sprinkles'. Serve the the rice, plain chicken, peppers and peas separately. To the side serve the mayonnaise with any remaining lemon wedges.