PERi-PERi chicken Pilaf

• olive oil↗1tbsp tbsp
• skinless boneless chicken thighs↗

  cut into large chunks

• peri-peri sauce↗3tbsp tbsp
• onion↗1

  finely chopped

• long grain rice↗350g g
• hot chicken stock↗500ml ml
• peppers↗3

  (any colour you like), sliced into strips

• large tomatoes↗3

  roughly chopped

• parsley↗small pack

  roughly chopped

• red chillies↗2

  sliced (optional)

Step-by-step instructions

1. 1

   Combine the chicken with 3 tbsp of the peri-peri sauce and set aside to marinate for 30 mins to up to 6 hrs. When ready to cook, heat the oil in a large pan over a medium heat. Brown the chicken all over until golden, around 8-10 mins. Transfer to a plate and set aside.

2. 2

   Add the onion to the pan and cook on a gentle heat for 8-10 mins until soft. Add the remaining peri-peri sauce and rice and give everything a stir to coat.

3. 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.

4. 4

   Stir through the parsley, scatter over the chillies (if you like it spicy) and serve with lemon wedges.