Monday, May 17, 2021

Peri-peri chicken pilaf

 Peri-peri chicken pilaf

Low-fat spicy chicken dish with fresh peppers, tomatoes and chilies - three out of your five meals each day


1 tablespoon of vegetable oil

Package of 6 boneless skinless chicken thighs, dig large pieces

2 tablespoons of spices

1 onion, finely chopped

2 cloves of garlic, puree

350g basmati rice

500 ml of hot chicken broth

3 bell peppers (any color of your choice), dig pieces

3 large tomatoes, seeded and roughly chopped

small packet of parsley, roughly chopped

2 red bell peppers, sliced (optional)

½ lemon, chopped, to serve



Heat the oil in a skillet over medium heat. Rub the chicken with 1 tablespoon of fairies and chocolate during a frypan 1 minute on all sides until golden brown. Transfer to a plate and put aside .


Add the onions to the skillet and cook over low heat for 8 to 10 minutes until tender. Add the garlic and leftover fairies, and blend everything. Pour within the rice and blend well.


Add stock and to pan. Add the peppers and canopy with a lid, then simmer for 25 minutes until done. About 5 minutes before the top of cooking, add the tomatoes.


Stir within the parsley, sprinkle it over the peppers (if you wish it spicy) and serve with a lemon wedge.