Peri peri chicken and savoury rice
Peri Peri Chicken and Savoury Rice is a delicious main course that serves 6 people and can be made in about 45 minutes. This recipe is gluten-free, dairy-free, Whole30, and ketogenic diet friendly. It contains chili powder, lemon, salt, and paprika. Rich in protein and flavor, this dish is perfect for a cozy family dinner or a special holiday meal.
Ingredients
bell pepper
1
thai chiles
5
black pepper
1 tsp
chicken pieces
8
chili powder
0.5 tsps
garlic
5 cloves
ginger
0.5 inch
ice
1
lemon
1
onion
0.5
oregano
1 Tbsp
paprika
2 Tbsps
red food coloring
0.25 tsps
salt
2 tsps
scotch bonnet chili
1
vegetable oil
109 ml
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vinegar
4 Tbsps
Method
- Wash the Chicken and set aside.Blend all the Ingredients together and pour as needed on the chicken. Rub it into the chicken and allow to marinate for about 3-5 hours.If you have a grill, heat up the grill and and place chicken on to cook. If you don’t and you are using an oven, set the oven to grill/broil at first and let the chicken brown on both sides then reset the oven to bake at 370 F and bake the chicken till cooked.If there is left over sauce from the blend, heat it up with a little water and serve with the peri peri chicken. Savoury Rice
- Ingredients2 cups of Rice1/2 bulb of Onion1/4 pound of Cabbage1 cup of chopped carrots1 egg1 cup of melted butter
- Chicken Seasoning1 teaspoon of currya pinch of thyme Wash and Parboil the Rice for 10 minutes.
- Heat the butter in a pot and pour in the chopped onions, carrots and cabbage and stir in.Break the egg into the veggie mix and stir in.
- Add your seasoning and pour in the parboiled rice.
- Pour in 1 cup of water and cook on medium heat till the rice is soft. Stir and serve with the chicken.
Nutrition:
Carbs
8 g
Fat
27 g
Protein
30 g
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