Peri peri chicken with spicy jollof-style rice
A vibrant, flavourful take on a favourite takeway dish
- 45 minutes
- Serves 4
- 2.5 of 5 a day
- Kcal546
- Fat5.4g
- Salt0.7g
- Sugar12g
Recipe by: Zoe Griffiths
| Registered nutritionist
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.
Why not try
Get the cookbook
Order nowDiet, weight and cancer
Learn about our cancer prevention research
Preventing cancer. Saving lives
While society continues to search for a cure, our prevention and survival work helps people to live longer, healthier lives – free from the devastating effects of cancer.