Peri-peri chicken pilaf
A low-fat spicy chicken one-pot with peppers, tomatoes and fresh red chillies - three of your five-a-day
- 1 tbsp olive oil
- pack of 6 skinless boneless chicken thighscut into large chunks
- 2 tbsp peri-peri seasoning
- 1 onionfinely chopped
- 2 garlic clovescrushed
- 350g basmati rice
- 500ml hot chicken stock
- 3 peppers(any colour you like), sliced into strips
- 3 large tomatoesdeseeded and roughly chopped
- small pack parsleyroughly chopped
- 2 red chilliessliced (optional)
- ½ lemoncut into wedges, to serve
Nutrition: per serving
- kcal549
- fat10glow
- saturates2g
- carbs81g
- sugars10g
- fibre7g
- protein20g
- salt3.4g
Method
step 1
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.
step 2
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.
step 3
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.
step 4
Stir through the parsley, scatter over the chillies (if you like it spicy) and serve with lemon wedges.