One-Pan Peri Peri Chicken and Rice
This one-pot recipe is so simple yet packed with flavour from the marinated peri peri chicken and spiced rice. Garnish with coriander and tuck in.
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Introduction
This is one of my most-cooked recipes. This flavourful, zesty dish comes together before you know it and can be made in one pan. You might even end up eating more than one serving of this – I wouldn’t be surprised.
Ingredients
| 2 | chicken breasts, cut into bite-size strips |
| 125ml (½ cup) | peri peri sauce (shop-bought) |
| 30g (1oz) | butter |
| 1 tbsp | tomato purée (paste) |
| ½ tsp | ground turmeric |
| ½ tsp | Kashmiri chilli powder |
| 1 tsp | biryani masala |
| 1 | chicken stock (bouillon) cube |
| 175g (1 cup) | raw basmati rice, washed and drained |
| ½ tsp | salt, or to taste |
| fresh coriander (cilantro) sprigs, to serve |
Method
In a bowl, combine the chicken with the peri peri sauce and give it a good mix. Leave to marinate for 30 minutes.
Melt the butter in a sauté pan over a medium heat. Add the chicken and sauté for 10 minutes.
Add the tomato purée and cook for 3–4 minutes, then add the turmeric, chilli powder and biryani masala and crumble in the chicken stock cube. Cook for a further 2–3 minutes.
Add the rice along with 350ml (1½ cups) of water and salt, to taste. Bring to the boil, then cover and cook over a low heat for 8 minutes.
Turn the heat off and leave to steam, covered, for a further 10–15 minutes.
Serve garnished with fresh coriander.
Reviews
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