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Peri Peri Chicken & Rice
Peri Peri Chicken & Rice
Rated 3.2 stars by 67 users
Prep Time
10 minutes
Cook Time
35 minutes
Ingredients
- 1 kg boneless, skinless chicken thigh
- 1 brown onion, diced
-
1 tin of tomatoes, diced
- 1 cup basmati rice
-
1 cup of corn
- 1 cup frozen peas
-
½ a lemon , juiced
- 2.5 cups chicken stock
-
1 cup of parmesan Cheese
- 1 sachet Mingle Peri Peri Recipe Base
-
Fresh Coriander & Greek Yoghurt to top
Directions
In a large bowl, combine 1tbsp of the Peri Peri spice mix with the chicken thighs. Ensuring each piece is well coated.
- In a large skillet, drizzle a generous amount of olive over medium-high heat.
- Add the chicken thighs, browning for 3 minutes on each side, then remove from the pan.
- Using the same oil/juices add in the onion and sauté for 1-2 minutes until translucent.
Stir in the tomato, peas, corn and rice. Add the chicken stock and the remainder of the Peri Peri sachet, then stir well.
- Nestle the chicken back into the rice mixture.
- Bring to a simmer, then reduce heat to low and cover for 25 minutes.
Uncover, stir through cheese & lemon. Continue to cook for 5 more minutes or until all the liquid has been absorbed.
Sprinkle over fresh coriander to serve & a dollop of yoghurt.