Peri peri chicken with spicy jollof-style rice

A vibrant, flavourful take on a favourite takeway dish

1 ratings

45 minutes
Serves 4
2.5 of 5 a day

Nutrition: Per serving

Kcal546
Fat5.4g
Salt0.7g
Sugar12g

Peri-Peri chicken with spicy jollof-style rice recipe

Recipe by: Zoe Griffiths | Registered nutritionist

This flavourful healthy dish is high in protein – a great twist on your favourite takeaway’s zingy flavours. Perfect for the family and budget friendly.

Ingredients

1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, crushed
4 frozen chicken breasts (roughly 120g each), defrosted and diced
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon ground turmeric
1 teaspoon chilli flakes
½ teaspoon dried thyme
1 red pepper, sliced into strips
1 reduced-salt chicken stock cube (choose a gluten-free variety if necessary)
1 litre boiling water
400g can chopped tomatoes
300g brown rice
200g frozen peas

Method

Heat the oil in a large non-stick pan over a medium-high heat.
Add the onion, crushed garlic and chicken and cook for 3 minutes, stirring occasionally.
Add the cayenne pepper, smoked paprika, ground turmeric, chilli flakes and dried thyme and cook for a further 2 minutes.
Add the rest of the ingredients except for the peas and stir together. Turn the heat to high and bring to the boil.
Put a lid on the pan and simmer for 25 minutes, stirring occasionally to prevent sticking.
Add the frozen peas and simmer for a further 5 minutes until the rice is cooked.
Serve immediately.

Top tip: if you like your peri peri hot, add in more chilli flakes.