Ingredients
Peri-Peri Sauce
1 red chilli, deseeded
3 garlic cloves
1 shallot (or small onion), peeled and chopped
2 Tbs tomato paste
2 Tbs lemon juice
2 tsp cayenne pepper
2 tsp paprika
3 Tbs honey
1 cup tomato juice
Chicken
500g boneless, skinless chicken thighs
Salt and pepper to taste
1 tsp paprika
To complete
1 tsp olive oil
100g butter
1 cup Akila White Rice
300ml chicken stock
1 cup frozen peas
Method
01
Make the peri-peri sauce by blending together all the ingredients in a blender until smooth.
02
Season the chicken with salt, pepper and paprika, toss well to coat evenly.
03
Heat a pan, add olive oil and butter then add chicken and fry until browned on one side. Flip then chicken over, pour over the peri peri sauce.
04
Wash the rice, then add it to the pot, along with the stock. Bring to a simmer, cover and leave to cook for 20-25 minutes or until the chicken is cooked through and the rice has absorbed all of the liquid.
05
Season with salt and pepper to taste, add peas, then cover and leave to sit for 15 minutes.
06
Uncover, gently stir and fluff the rice.