Nothing more or nothing less than a bowl of fiery goodness. The lovely spiced peri peri rice, the tender chicken. The sweet bursts from the corn. Phenomenal.
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Serves
4
Cooked Rice
Chicken Breast
Bell Pepper
Red Onion
Corn On The Cob
Lemon
Chilli
Smoked Paprika
Mint
Coriander
Dried Oregano
Garlic
Salt
Black Pepper
Olive Oil
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Serves
4
Cooked Rice
Chicken Breast
Bell Pepper
Red Onion
Corn On The Cob
Lemon
Chilli
Smoked Paprika
Mint
Coriander
Dried Oregano
Garlic
Salt
Black Pepper
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat your oven to 180°C/356°F.
Step 2.
Place your chicken breasts on a baking tray and sprinkle over your paprika, along with a glug of olive oil and a sprinkling of salt and pepper. Rub this all into the breast, then whack the tray in the oven for 30 minutes.
Step 3.
Veg time. Chop your peppers and red onion into large chunks, slice your lemon in half and put it all onto a baking tray along with the corn. Drizzle over some olive oil and sprinkle some salt and pepper on top before getting it into the oven for 30 minutes.
Step 4.
Once cooked, remove your chicken from the oven, it’s pulling time. Get two forks and tear apart your cooked chicken breasts. Then, set aside temporarily.
Step 5.
In a frying pan, heat a glug of olive oil. Chop your red chillies and garlic and add them to the pan. Add your oregano. Fry until the garlic and chilli are soft, then add your peri peri rice pouch to the pan. Mix everything in the pan together.
Step 6.
Into a large bowl, add your rice, pulled chicken and roasted veg, along with a handful of chopped coriander and chopped mint. Slice the corn off of the cob and add it to the bowl. Mix everything together and you’re ready to serve. Plate up the rice and get stuck in!
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