Peri Peri Chicken and Dirty Rice

    30m prep time
    60m total time
    Easy level
    18 ingredients

Chicken and rice is always a winner with our Cherrypickers and this recipe for Peri-Peri chicken breasts with lightly spiced rice is one that can be very easily adapted to feed the whole family. Not a fan of spice? - Use a mild peri-peri sauce (lemon and herbs are a great option). We've used pre-cooked wholegrain rice in this recipe to speed up the prep time and increase fibre. Of course, you could make this recipe with uncooked rice, increase the liquid to be 3 times the weight of the dry rice.

Method

Based on 4 servings, adjust as needed.

Step 1

Place the chicken breasts onto a chopping board and slash them 4-5 times with a sharp knife. Place them into a bowl with the peri-peri sauce, half of the smoked paprika, half of the Cajun seasoning and a dash of olive oil, salt and pepper. Marinate for 20 minutes while you preheat the oven to 190°C, line a baking tray with parchment and prepare the veggies.

Step 2

Heat a large frying pan and add a little oil Once hot, add the diced veggies and cook on low, with a pinch of salt for 5 minutes.

Step 3

Lay your marinated chicken onto the lined baking tray and cook in the preheated oven for 25 minutes.

Step 4

To the peppers and onions add the ground cumin, remaining smoked paprika. Crumble in a chicken stock cube, add the cooked rice, the drained black beans, the remaining Cajun seasoning, 100 mls of water (if cooking for 4) and a splash more **peri peri sauce* (if you like). Stir really well and leave to simmer for 3-4 minutes. Once heated through, turn off the heat and leave the rice to soak up any juices.

Step 5

Make the slaw by grating or finely shredding the red cabbage and the carrot. Mix with the mayo and lemon juice. Season with a little salt and pepper.

Step 6

Remove the cooked chicken from the oven. Pour any resting juices into the rice. Serve the chicken with the rice and the slaw on the side.
  • Ingredients
  • Based on 4 servings
  • 1 Tin Black Beans, drained 1 x Sainsbury's Black Beans in Water 400g (235g*)
  • 150g Red Cabbage, or white, finely shredded 1 x Sainsbury's Red Cabbage Each
  • 1 Lemon Juice, or use half the amount of white wine vinegar 1 x Sainsbury's Lemons
  • 4 Skinless Chicken Breasts, scored 3-4 times with a sharp knife 2 x Sainsbury's 320g British Fresh Skinless & Boneless Chicken Breast Fillets
  • 2 tbsp Light Mayonnaise 1 x Sainsbury's Mayonnaise Light Squeezy 500ml
  • 1 tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L
  • 1 Red Pepper, seeds removed and finely chopped 1 x Sainsbury's Red Pepper
  • 1 Green Pepper, seeds removed and finely chopped 1 x Sainsbury's Green Pepper
  • 4 Garlic Cloves, finely chopped 1 x Sainsbury's Garlic
  • 75ml Peri Peri Sauce, medium or mild 1 x Nando's Peri Peri Sauce Medium 125g
  • 2tsp Smoked Paprika 1 x Sainsbury's Smoked Paprika 44g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 1 Red Onion, finely chopped 1 x Sainsbury's Red Onions Loose
  • 2 tbsp Cajun Seasoning 1 x Sainsbury's Cajun Seasoning, Inspired to Cook 50g
  • 1 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
  • 1 Chicken Stock Cube, crumbled 1 x Sainsbury's Stock Cubes, Chicken 10x10g
  • 2 Pouches Cooked Brown Rice, freshly cooked and drained or pre-cooked pouches 2 x Ben's Original Classic Wholegrain Microwave Rice 220g
  • 2 Carrot, grated 2 x Sainsbury’s Carrots Loose
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