Peri Peri Chicken with spicy rice, chargrilled tenderstem broccoli and coleslaw

Head Chef Mackenzie Barntable at the Arsenal Academy's take on Peri Peri Chicken

Cooking Time
30

Portions
4

Ingredients

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• g Country Range Peri Peri Seasoning
• ml Olive Oil
• g Peri Peri Sauce
• g Country Range Chopped Tomatoes
• g Country Range Basmati Rice
• g Country Range Sweetcorn
• g Country Range Garden Peas
•   tsp Country Range Turmeric
•   tsp Country Range Smoked Paprika
•   tsp Country Range Ground Coriander
•   tsp Country Range Ground Cumin
•   tsp Country Range Crushed Chilli Flakes
•   Chicken Breasts. Butterflied
• g Chopped Mixed Peppers
• g White Onion, Diced
•   tsp Garlic, Minced
•   tsp Ginger, Grated
•   Vegetable Stock
•   Salt and Pepper
•   Coriander, Chopped

For the chicken

• 1

  Step 1

  Season the chicken breast with Peri Peri seasoning, salt and pepper, and leave in the fridge for at least one hour or overnight.
• 2

  Step 2

  Add oil to the chicken and seal on both sides.
• 3

  Step 3

  Mix Peri Peri sauce and tinned tomatoes.
• 4

  Step 4

  Remove chicken from chargrill and cover with sauce, transfer to a baking tray and pour any remaining sauce over the top.
• 5

  Step 5

  Roast at 180c for 10-12 minutes.

For the Rice

• 1

  Step 1

  Heat the oil and sweat vegetables, garlic and ginger until soft, season with salt.
• 2

  Step 2

  Add spices and cook gently for 2-3 minutes.
• 3

  Step 3

  Add rice and mix well, cover with vegetable stock and bring to boil.
• 4

  Step 4

  Once boiling, simmer for 9 minutes. Cover with lid and leave to sit for another 9 minutes.

Ingredients

• 150 g Country Range Peri Peri Seasoning
• 250 ml Olive Oil
• 250 g Peri Peri Sauce
• 400 g Country Range Chopped Tomatoes
• 200 g Country Range Basmati Rice
• 75 g Country Range Sweetcorn
• 75 g Country Range Garden Peas
• 1 tsp Country Range Turmeric
• 1 tsp Country Range Smoked Paprika
• 1 tsp Country Range Ground Coriander
• 1 tsp Country Range Ground Cumin
• 1 tsp Country Range Crushed Chilli Flakes
• 4 Chicken Breasts. Butterflied
• 100 g Chopped Mixed Peppers
• 100 g White Onion, Diced
• 1 tsp Garlic, Minced
• 1 tsp Ginger, Grated
• Vegetable Stock
• Salt and Pepper
• Coriander, Chopped

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