• 150 g uncooked white rice
  • 1 tbsp spice for rice

Chicken marinade

  • 500 g boneless chicken thighs
  • 60 g peri-peri sauce, medium heat
  • 1.5 tsp ginger and garlic paste
  • 2 tsp peri-peri seasoning
  • Juice of half a lemon
  • 1 tsp crushed black pepper
  • 1/2 tsp salt
  • 1 cup chicken stock, reserved for cooking
  • 2 tbsp EVOO
  • 1/2 green pepper, cubed
  • 1/2 yellow pepper, cubed
  • 1/2 red pepper, cubed
  • 2 carrots, cubed
  • 60 g peri-peri sauce, medium heat
  • 10g coriander, finely chopped


  • Add 200ml water to a large pan and bring to a boil. Add washed, uncooked rice and spice for rice seasoning to the pan. Cover the pan and reduce heat to low (otherwise you run the risk of your
    water cooking off faster than your rice gets tender).
  • Allow the rice to cook till tender, remove off the heat once cooked, and set aside.
  • All the chicken to a large bowl, and add in all the spices.
  • Heat a large pan on medium heat, and add the EVOO.
  • Add the chicken thighs and stock to the pan. Allow the chicken to cook for 6 minutes per side, remove the chicken and any remaining sauce from the pan and set aside.
  • To the same pan add the peppers and carrots, and sauté till soft.
  • Mix in the cooked rice and peri-peri sauce.
  • Cut the chicken thighs into strips and add to the pan with the rice.
  • Garnish with coriander and serve. Enjoy!

Source: Thetockablog