Middle EasternTake a look
1 tbsp cooking oil
300g chicken thighs, chopped
3 tbsp Peri-Peri Seasoning
1 onion, diced
2 garlic cloves, minced
350g basmati rice
500ml chicken stock
3 peppers, sliced
3 tomatoes, chopped
Handful of parsley, chopped
2 red chillies, sliced
1 lemon for serving
Rub the chicken with 1 tbsp of Peri Peri Seasoning.
Heat the oil in a pan over a medium heat. Add the chicken and cook for 1 minute on each side until brown. Remove from the pan.
Add the onions to the pan and cook for around 10 minutes until soft and translucent.
Add the garlic, chillies and remaining Peri-Peri Seasoning and stir.
Add the rice and stir until well coated.
Add the chicken stock, chicken and peppers and give everything a good stir. Place the lid on and cook for around 25 minutes on a low heat.
Around 5 minutes before the end of cooking, add the tomatoes and parsley. Add salt according to your own taste.
Serve with a wedge of lemon.