Directions: |
Directions:1 Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)
2 Now, let's get started!
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Meanwhile, cut the Romano pepper[s]in half lengthways (scrape the seeds and pith out with a teaspoon) and slice finely
3 Once hot, add the diced chicken andsliced pepper to the pan and cook for 3 min
4 put basmati rice in cold water twice the volume of water to rice bring to the boil and reduce to simmer until liquid has absorbed
5 Slice the spring onions finely
Dissolve 1/2 [1] chicken stock cube in 150ml [250ml] boiled water
6 Add the garlic paste, dried oregano, smoked paprika, ground turmeric, chilli flakes (Can't handle the heat? Go easy!) and chipotle paste(Can't handle the heat? Go easy!) to the pan and cook for 30 sec
7 Add the heated rice, chicken stock and the juice of 1/2 [1] lemon and give everything a good mix up
Cook for 1-2 min further or until the liquid has absorbed and the chicken is cooked through
Note: please ensure you cook your chicken thoroughly (until there’s no pink meat and it’s piping hot!) as cooking equipment varies
Meanwhile, cut the remaining lemon into wedges
Set the peri peri chicken rice in the centre of the table, ready to share
Season with a grind of black pepper
Garnish with the sliced spring onion and lemon wedges and let everyone dig in
Enjoy!
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This recipe for 10-Min Peri Peri Chicken Rice is from