Plat
Peri-Peri Chicken with Pepe's Style Rice
3 h 20Pour 2Nutri-Score C€€
C
3 h 20
3 h 20Peri-Peri Chicken with Pepe's Style Rice
recette de
CookingTales11 🇬🇧
@cookingtales11
8 recettes
11 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
oil (divided between the sauce and the rice)Épicerie75 ml
onion (chopped, plus half for the rice)Fruits et légumes1 morceau
garlic (cloves)Fruits et légumes6 morceaux
red bell pepper (cubed)Fruits et légumes1 morceau
dried oreganoÉpices3 g
black pepper (ground)Épices3 g
paprika powderÉpices7 g
chilli flakesÉpices5 g
lemon (juice of half)Fruits et légumes1 morceau
salt (to taste)Épices6 g
chicken quarter pieces (scored with cuts)Viandes2 morceaux- turmeric powderÉpices3 g
waterAutres480 ml- chicken powderÉpicerie8 g
- biryani masalaÉpices6 g
rice (soaked)Céréales200 g
fresh coriander (chopped)Fruits et légumes15 g
par portion
Nutrition
1 003kcal
- Glucides
- 95 g
- Protéines
- 38 g
- Lipides
- 53 g
ce que vous utiliserez
Ustensiles
Poêle
Blender
Friteuse à air
Casserole
Saladier
pas à pas
Préparation
- Étape 1
Make the peri-peri sauce
- Sauté the onion, garlic and red bell pepper in the oil.
- Add the oregano, black pepper and paprika and cook until soft.
- Blend with the chilli flakes, lemon juice and salt, then reserve some sauce for the rice.
- Étape 2
Marinate the chicken
- Make cuts in the chicken pieces.
- Coat with the remaining sauce and marinate in the fridge.
- Étape 3
Air fry the chicken
- Air fry at 180 °C, turning halfway through, until fully cooked.
- Étape 4
Start the rice
- Sauté the chopped onion in the oil.
- Add the turmeric and the reserved peri-peri sauce and cook until the oil separates.
- Étape 5
Cook the rice
- Add the water, chicken powder, biryani masala and salt and bring to a boil.
- Add the soaked rice and cook until tender.
- Finish with the fresh coriander.
- Étape 6
Serve
- Serve the peri-peri chicken hot with the pepper rice.
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