Piri Piri Chicken with Vegetable Rice♥ ✽

Piri Piri Chicken with Vegetable Rice♥
✽♥ Be sure to SHARE to SAVE to your Timeline Photos to find later ♥✽

4 people

Prep Time:
10 minutes
Cook Time:
70 minutes
Per portion:

1.1kg British Piri Piri Spatchcock Chicken (Available from 22nd May while stocks last)

300g Bilash Long Grain Rice

Heaped tsp Stonemill Dried Basil

Heaped tsp Stonemill Chilli Powder

250g pack Baby Plum Tomatoes

135g pack Baby Corn

250g pack Chestnut Mushrooms

280g jar Cucina Grilled Peppers, drained

Salt and Black Pepper

1 tbsp Solesta Olive Oil

Pre-heat the oven to 200°C/400°F/Gas Mark 6.

Cook the chicken in the oven as per the instructions on the pack – approximately 70 minutes.

When the chicken is almost cooked, cook the rice as per the instructions on the pack, but add the dried basil and the chilli powder to the cooking water.

Then chop the mushrooms and baby corn into small pieces. Sauté with some olive oil in a large frying pan or wok for 3-4 minutes.

Meanwhile, chop the tomatoes and peppers into small chunks, add to the mushroom mix and cook for another 2-3 minutes.

Then add to the cooked rice, mix well and season with salt and black pepper – serve the chicken on a bed of the vegetable rice.

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