Peri Peri Chicken Rice

Instructions

1. 1

   Dice the pepper, discarding its stem and seeds. Cut the raw boneless, skinless chicken breast into short strips about 5 mm thick.

2. 2

   Heat a deep 30 cm skillet over medium-high heat for 1 minute. Add the olive oil and pepper, then cook uncovered for 2 minutes, stirring.

3. 3

   Add the chicken and cook uncovered for 6 minutes, stirring frequently and separating the strips. Stir in the smoked paprika and garlic powder for the final minute. Check several chicken pieces with a food thermometer: they must reach 74°C/165°F.

4. 4

   Cook the long-grain white rice according to the package directions, then add the cooked rice to the same skillet. Add the frozen peas, peri peri sauce, lemon juice and 60 ml water. Stir thoroughly, reduce the heat to medium and cover. Cook for 5 minutes, stirring halfway through and replacing the lid.

5. 5

   Remove the lid, increase the heat to medium-high and stir for 1 minute, until the sauce coats the rice with no free liquid remaining. Check that the rice mixture and chicken reach 74°C/165°F throughout; continue heating if needed. Divide between four plates.