@fit_foodie_lulu: ONE-POT PERI PERI CHICKEN RICE 😍 Delicious, smoky, spicy, flavour-packed chicken rice made in one pot with the dreamiest peri peri sauce 🔥 Macros per serve (serves 4) • 548kcal • 40g P • 59g C • 15g F Marinade • 600g skinless chicken thigh fillets (fat trimmed) • 1 tbsp olive oil • 2 whole roasted red peppers, drained • 2-4 bird’s eye red chillies (2 is mild) • 4-5 garlic cloves • 1 tbsp tomato paste • 2 tbsp smoked paprika, 1 tbsp each onion powder and dried oregano, and 1 tsp salt • 3 tbsp red wine vinegar • 1 tbsp lemon juice • ½ tbsp coconut sugar or any sugar Rice • 1 cup basmati rice, washed • 1½ cups chicken stock • 1 small red pepper finely diced • 1 small onion, finely diced • 2 garlic cloves, minced • 1 tbsp tomato paste • 1 tsp each smoked paprika and salt, ½ tsp each turmeric, onion powder & dried oregano • 2/3 cup corn kernels • 2/3 cup peas Sauce • ½ cup low fat Greek yoghurt • 3 tbsp low fat mayo • ¼ cup reserved peri peri marinade To serve: Fresh lemon wedges and freshly chopped parsley. METHOD 1. Blend all marinade ingredients until smooth. Reserve ¼ cup for the sauce before adding the chicken. Coat chicken in the remaining marinade and refrigerate for 1–4 hours. 2. Heat a large, deep pan over medium-high heat. Sear chicken for 4 minutes per side until nicely charred and almost cooked through. Remove and set aside. 3. In the same pan, sauté onion and red pepper for 3–4 minutes. Add garlic and spices, stirring for 30 seconds until fragrant. Stir in tomato paste and cook for 1 minute. 4. Add rice and stir for 1 minute. Pour in stock and corn. Bring to a simmer, cover and cook on low for 12–15 minutes, until the rice is nearly tender. 5. Stir through peas and nestle the chicken back into the rice. Cover and cook for a further 3–4 minutes, or until the chicken reaches 74°C internally and the rice is tender. Rest covered for 5 minutes. 6. Mix yoghurt, mayo and reserved marinade until smooth. Drizzle over the chicken and rice, then finish with fresh lemon juice and chopped parsley.

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Sunday 18 October 2026 08:12:59 GMT