Season Chicken Breasts with Oregano, Cayenne pepper, garlic powder, onion powder, salt, pepper, peri-peri sauce, and red wine vinegar. Mix well until the chicken is evenly coated on both sides.
Add unsalted butter to a skillet and place chicken breasts. Cook on medium-high for 5 minutes on both sides or until golden brown on both sides. Remove from skillet and set aside.
In the same pan, add chopped onions and chopped bell peppers. Add smoked paprika, chili powder, turmeric, and salt. Sauté until onions are translucent.
Add tomato paste and uncooked basmati rice. Toast the rice on medium-high heat for 1 minute. Add 250ml or 1 US CUP of water. Cover with a glass lid. Simmer for 8-9 minutes until the rice is done.
Turn off the heat. Add chicken breasts (cut into thin slices). Garnish with freshly chopped parsley and some more peri peri sauce. (optional)
Video
Nutrition
Nutrition Facts
Peri Peri Chicken and Rice
Amount Per Serving (1 serving)
Calories 230Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 78mg26%
Sodium 683mg30%
Potassium 737mg21%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 5g6%
Protein 27g54%
Vitamin A 1337IU27%
Vitamin C 44mg53%
Calcium 41mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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