Get ready to tantalise your taste buds! Tender & succulent chicken pieces are cooked to perfection and drizzled with a prego sauce. Paired with fluffy & flavourful peri-peri rice that has just the right amount of heat. Accompanied by tangy & refreshing lemony green beans to cut through the spice. Are you ready, Chef? Let’s go!
Mouthwatering Chicken & Peri-peri Rice
Mouthwatering Chicken & Peri-peri Rice
with lemony green beans & prego sauce
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Chicken
- Free-range Chicken Pieces
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Green Beans
- Lemon
- Lemons
- Peas
- Peri-peri Spice
- Prego Sauce
- Red Bell Pepper
- Red Bell Peppers
- Red Onion
- Red Onions
- Tomato Paste
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ARE YOU CHICKEN, MATE?
Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the chicken pieces dry with paper towel and season. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover with the lid, and fry until cooked through, 12-15 minutes (shifting occasionally).
WHILE THE CHICKEN IS COOKING…
Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the diced onion and the sliced pepper until soft, 3-4 minutes (shifting occasionally). Add the grated garlic, the tomato paste, and the rinsed rice. Fry until fragrant, 30-60 seconds (shifting constantly).
PERI-PERI RICE
Add the peri-peri spice, 200ml of water, and seasoning. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, stir through the peas and ½ the chopped parsley. Cover and set aside to steam, 8-10 minutes.
ZESTY BEANS
When the chicken is cooked, remove from the pan and set aside to rest, 5 minutes. Return the pan (wiped down) to a medium-high heat with a drizzle of oil. When hot, add the trimmed green beans and fry until starting to char, 4-5 minutes (shifting constantly). Remove from the pan and toss with lemon zest (to taste), a squeeze of lemon juice, and seasoning.
GET MUNCHING!
Dish up a generous helping of the peri-peri rice. Side with the chicken pieces and the lemony green beans. Drizzle the prego sauce over the chicken. Garnish with the remaining chopped parsley, and serve with any remaining lemon wedges. Lekker, Chef!
Free-range Chicken Pieces - 2
Red Onion - 1
Red Bell Pepper - 1
Garlic Clove - 1
Tomato Paste - 10ml
White Basmati Rice - 100ml
Peri-peri Spice - 12,5ml
Peas - 50g
Fresh Parsley - 4g
Green Beans - 80g
Lemon - 1
Prego Sauce - 50ml
ARE YOU CHICKEN, MATE?
Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the chicken pieces dry with paper towel and season. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover with the lid, and fry until cooked through, 12-15 minutes (shifting occasionally).
WHILE THE CHICKEN IS COOKING…
Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the diced onion and the sliced pepper until soft, 3-4 minutes (shifting occasionally). Add the grated garlic, the tomato paste, and the rinsed rice. Fry until fragrant, 30-60 seconds (shifting constantly).
PERI-PERI RICE
Add the peri-peri spice, 400ml of water, and seasoning. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, stir through the peas and ½ the chopped parsley. Cover and set aside to steam, 8-10 minutes.
ZESTY BEANS
When the chicken is cooked, remove from the pan and set aside to rest, 5 minutes. Return the pan (wiped down) to a medium-high heat with a drizzle of oil. When hot, add the trimmed green beans and fry until starting to char, 4-5 minutes (shifting constantly). Remove from the pan and toss with lemon zest (to taste), a squeeze of lemon juice, and seasoning.
GET MUNCHING!
Dish up a generous helping of the peri-peri rice. Side with the chicken pieces and the lemony green beans. Drizzle the prego sauce over the chicken. Garnish with the remaining chopped parsley, and serve with any remaining lemon wedges. Lekker, Chef!
Free-range Chicken Pieces - 4
Red Onion - 1
Red Bell Pepper - 1
Garlic Clove - 1
Tomato Paste - 20ml
White Basmati Rice - 200ml
Peri-peri Spice - 25ml
Peas - 100g
Fresh Parsley - 8g
Green Beans - 160g
Lemon - 1
Prego Sauce - 100ml
ARE YOU CHICKEN, MATE?
Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the chicken pieces dry with paper towel and season. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover with the lid, and fry until cooked through, 12-15 minutes (shifting occasionally).
WHILE THE CHICKEN IS COOKING…
Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the diced onions and the sliced peppers until soft, 4-5 minutes (shifting occasionally). Add the grated garlic, the tomato paste, and the rinsed rice. Fry until fragrant, 30-60 seconds (shifting constantly).
PERI-PERI RICE
Add the peri-peri spice, 600ml of water, and seasoning. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, stir through the peas and ½ the chopped parsley. Cover and set aside to steam, 8-10 minutes.
ZESTY BEANS
When the chicken is cooked, remove from the pan and set aside to rest, 5 minutes. Return the pan (wiped down) to a medium-high heat with a drizzle of oil. When hot, add the trimmed green beans and fry until starting to char, 5-6 minutes (shifting constantly). Remove from the pan and toss with lemon zest (to taste), a squeeze of lemon juice, and seasoning.
GET MUNCHING!
Dish up a generous helping of the peri-peri rice. Side with the chicken pieces and the lemony green beans. Drizzle the prego sauce over the chicken. Garnish with the remaining chopped parsley, and serve with any remaining lemon wedges. Lekker, Chef!
Free-range Chicken Pieces - 6
Red Onions - 2
Red Bell Peppers - 2
Garlic Cloves - 2
Tomato Paste - 30ml
White Basmati Rice - 300ml
Peri-peri Spice - 37,5ml
Peas - 150g
Fresh Parsley - 12g
Green Beans - 240g
Lemons - 2
Prego Sauce - 150ml
ARE YOU CHICKEN, MATE?
Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the chicken pieces dry with paper towel and season. When hot, fry the chicken on one side until browned, 4-6 minutes. Flip, cover with the lid, and fry until cooked through, 12-15 minutes (shifting occasionally).
WHILE THE CHICKEN IS COOKING…
Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the diced onions and the sliced peppers until soft, 4-5 minutes (shifting occasionally). Add the grated garlic, the tomato paste, and the rinsed rice. Fry until fragrant, 30-60 seconds (shifting constantly).
PERI-PERI RICE
Add the peri-peri spice, 800ml of water, and seasoning. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, stir through the peas and ½ the chopped parsley. Cover and set aside to steam, 8-10 minutes.
ZESTY BEANS
When the chicken is cooked, remove from the pan and set aside to rest, 5 minutes. Return the pan (wiped down) to a medium-high heat with a drizzle of oil. When hot, add the trimmed green beans and fry until starting to char, 5-6 minutes (shifting constantly). Remove from the pan and toss with lemon zest (to taste), a squeeze of lemon juice, and seasoning.
GET MUNCHING!
Dish up a generous helping of the peri-peri rice. Side with the chicken pieces and the lemony green beans. Drizzle the prego sauce over the chicken. Garnish with the remaining chopped parsley, and serve with any remaining lemon wedges. Lekker, Chef!
Free-range Chicken Pieces - 8
Red Onions - 2
Red Bell Peppers - 2
Garlic Cloves - 2
Tomato Paste - 40ml
White Basmati Rice - 400ml
Peri-peri Spice - 50ml
Peas - 200g
Fresh Parsley - 15g
Green Beans - 320g
Lemons - 2
Prego Sauce - 200ml
Woolies Products in this dish
