Serves: 2

Preparation time: 5 minutes

Cooking time: 12 minutes

  • 1 tablespoon sunflower oil
  • 1 small onion, finely chopped
  • ½ green pepper, deseeded and chopped
  • 125 g basmati rice, rinsed
  • ½ teaspoon turmeric
  • ½ teaspoon dried chilli flakes
  • ½ teaspoon smoked paprika
  • 125 g chopped tomatoes, from a can
  • 300 ml chicken stock
  • Salt and freshly ground black pepper
  • 50 g frozen peas
  • 2 x 50 g pack Peparami Pep’d Up Chicken Bites
  • 4 tablespoons peri peri sauce

Step 1

Heat the oil in a large saucepan, add the onion and pepper and cook over a medium heat for 3 minutes until softened.

Step 2

Stir in the spices and cook for 2 minutes, then stir in the rice to coat in the spices.

Step 3

Add the chopped tomatoes and stock and season, bring to the boil, then reduce the heat, cover and simmer for 7 minutes.

Step 4

Stir in the peas and place the Pep’d Up Chicken on top. Cover and cook for a further 3 minutes, until the rice is tender and the stock absorbed.

Step 5

Divide between 2 bowls and drizzle the peri peri sauce over the chicken. Serve immediately.