Hot Smoky Chicken
Pair smoky sauce with the heat of our Peri Peri rice for a tasty and spicy recipe.
- 0 - 30 Minutes
- Medium
- Serves 4
Method
Ingredients
Ingredients
- 2 pouches Tilda Steamed Peri Peri Rice
- 2 Tablespoons of Olive Oil
- 1 Tablespoon of Honey
- 1 Onion (roughly chopped)
- 1/2 Red Pepper (roughly chopped)
- Zest and juice from 1 Lemon
- 1 Clove of Garlic
- 1 Teaspoon of Chilli Flakes
- 2 Teaspoons of Smoked Paprika
- 1 Teaspoon of Dried Oregano
- Salt and Pepper to season
- 4 Chicken Breasts (cut into large chunky slices)
How to make Hot Smoky Chicken
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Add all the ingredients, except the honey and chicken breasts into a small food processor.
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Blitz ingredients to a coarse paste.
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Add the paste to a large pan and heat over a high heat for a few minutes.
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Add the chicken and fry for 5 minutes.
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Reduce the heat, add the lid to the pan and simmer for 10 minutes.
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Remove the lid, turn the heat up and fry for a couple of minutes to brown the chicken a little bit.
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Once slightly brown stir in the honey.
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Heat the Tilda Peri Peri rice according to the pack instructions.
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Serve the chicken on a bed of the rice, pour over the juices from the pan and enjoy.
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Great served with baby corn or coleslaw.
