PERI-PERI CHICKEN PILAF

Peri-peri chicken pilaf image

A low-fat spicy chicken one-pot with peppers, tomatoes and fresh red chillies - three of your five-a-day

Provided by Chelsie Collins

Time 1h

Number Of Ingredients 12

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Ingredients

1 tbsp olive oil
pack of 6 skinless boneless chicken thighs , cut into large chunks
2 tbsp peri-peri seasoning
1 onion , finely chopped
2 garlic cloves , crushed
350g basmati rice
500ml hot chicken stock
3 peppers (any colour you like), sliced into strips
3 large tomatoes , deseeded and roughly chopped
small pack parsley , roughly chopped
2 red chillies , sliced (optional)
½ lemon , cut into wedges, to serve

Steps:

Heat the oil in a large pan over a medium heat. Rub the chicken with 1 tbsp of the peri-peri and brown in the pan for 1 min each side until golden. Transfer to a plate and set aside.
Add the onion to the pan and cook on a gentle heat for 8-10 mins until soft. Add the garlic and remaining peri-peri, and give everything a stir. Tip in the rice and stir to coat.
Add the stock and return the chicken to the pan. Add the peppers and cover with a lid, then simmer gently for 25 mins until cooked. About 5 mins before the end of cooking, add the tomatoes.
Stir through the parsley, scatter over the chillies (if you like it spicy) and serve with lemon wedges.

Nutrition Facts : Calories 549 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 3.4 milligram of sodium