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.