Peri-peri chicken one pot.

26th January, 2021
Since having a new-born, a whole 14 months later... I am (still) all about one pot dinners. Tell a lie - I've always preferred them. Saves me washing up more pots and pans later !! Quicker to serve and easier to consume. What an extremely lazy intro, but I'm sure you feel my pain. I'm not no professional chef here, however whenever I create a dish that hits the spot and ticks all the boxes, I will 100% share it with you because why not.. Easy, quick and sooo delicious. Let's get right into it..
+ 2 tbsp peri-peri seasoning +
+ half a tsp of Cajun powder +
+ 2-3 chicken breasts (chopped into cubes) +
+ 1 cup basmati rice +
+ 2 cups hot chicken stock +
+ salt +
+ 1 tbsp olive oil +
+ half an onion (finely chopped) +
+ 2 garlic cloves (crushed) +
+ 3 red peppers (chopped into cubes) +
+ 3 large tomatoes (roughly chopped) +
+ small pack parsley (roughly chopped) +

Season the chicken with 1 tbsp of peri-peri and place in the fridge for an hour. Heat the oil in a large pan over a medium heat. Brown chicken in the pan for 7-10 mins on low heat until golden. Transfer to a plate and set aside. Add the onion to the pan and cook on a gentle heat for 8-10 mins until soft. Add the garlic, salt to flavour, Cajun and remaining peri-peri, give everything a stir. Tip in the rice and stir to coat. Add the stock and return the chicken to the pan. Add the peppers and cover with a lid, then simmer gently for 25 mins until cooked. About 5 mins before the end of cooking, add the tomatoes. Stir through the parsley and serve !!