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Peri peri chicken with coriander rice
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150g essential Waitrose long grain rice
1½ tbsp Cooks’ Ingredients hot chilli sauce
2 garlic cloves, crushed
1 lemon, juice, and zest of ½
4 essential Waitrose british chicken breasts
1 tbsp essential Waitrose olive oil
1 essential Waitrose onion, diced
1 green pepper, deseeded and diced
25g pack coriander, ½ roughly chopped
1. Cook the rice according to pack instructions. Meanwhile, mix the chilli sauce, garlic, lemon zest and half the lemon juice in a bowl and use to coat the chicken breasts.
2. Grease a griddle pan with half the oil and place over a high heat. Griddle the chicken breasts for 6 - 7 minutes on each side until cooked through and there is no sign of pink in the thickest part of the meat.
3. When the rice is ready, heat the remaining oil in a pan. Add the onion and green pepper, then cook for 5 minutes. Stir in the rice, season and squeeze though the remaining lemon juice, then toss with the coriander. Slice the chicken and serve with the coriander rice.
Cantina di Monteforte Passo Avanti 2010, Soave, Italy.
Typical values per serving:
Champteloup Sauvignon Blanc
This recipe was first published in February 2012.