Name: Peri Peri Chicken with Egg Corn Rice
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: Laxmi Extra Long Grain Basmati Rice; Talking Rain AQA Water, 9.5 pH; Morton Iodized Salt, 26 Ounce; La Tourangelle French Infused Herbs De Provence Oil; Cebollitas Bunch; Carrot; SIGNATURE SELECTS Beans, Cannellini; Capsicum; Crunch Easter Flatback Egg; Organic Yellow Spring Onions; Organic Yellow Spring Onions; Morton Iodized Salt, 26 Ounce; Cake Mate Sugar, Blue; Morton & Bassett Spices Black Pepper, Organic, Coarse Ground; Heinz All Natural Distilled White Vinegar; Wan Ja Shan Soy Sauce; O Organics Corn, Organic, Whole Kernel; Organic Red Long Hot Pepper; Signature Farms Lemon Juice; Cebollitas Bunch; red capsicum; Elephant Garlic; Pacific Foods Coriandre; McCormick® Smoked Paprika; El Chilar Hojas de Zen; Cake Mate Sugar, Blue; Morton Iodized Salt, 26 Ounce; Heinz All Natural Distilled White Vinegar; SIGNATURE SELECTS Tomoto Paste, Product; La Tourangelle French Infused Herbs De Provence Oil

1: Prepare corn & egg fried rice by cooking the basmati rice and then stir-frying it with water, salt, oil, onion, carrot, beans, capsicum, eggs, spring onions, sugar, black pepper, vinegar, soy sauce, and sweet corn.

2: For the peri peri chicken gravy, blend soaked Kashmir red chillies, lemon juice, onion, red capsicum, garlic, coriander, paprika, mixed herbs, sugar, salt, vinegar, and tomato paste.

3: Cook the sauce in oil, add cream, and stir in the chicken until cooked through.

4: Combine the fried rice with the peri peri chicken and serve garnished with parsley.

Peri Peri Chicken with Egg Corn Rice

Serves 4

30 mins prep

45 mins cook

75 mins total

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