Chicken Piri – Piri

Ingredients for 4 servings:

• 4 chicken breasts
• 3 tbsp olive oil
• 2 carrots, cut into thin strips
• 1 large parsnip(s) , or 2 small ones, cut into thin strips
• 1 bell pepper(s), red, pitted and sliced
• 1 bell pepper(s), yellow, pitted and sliced
• 4 cups chicken broth
• 3 tomatoes, peeled, pitted and chopped
• 1 dash of sauce (piri-piri)
• 1 tbsp tomato puree
• 1 stalk(s) cinnamon
• 1 sprig(s) thyme and extra thyme for garnish
• 1 bay leaf
• 1 ½ cup(s) rice, white long grain rice
• 1 tbsp lemon juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat oven to 180°C. Rub the chicken skin with salt and pepper. Heat 2 tablespoons of oil in a large frying pan, brown the chicken on all sides, and transfer to a plate. Add more oil if necessary and fry the onion for 2-3 minutes until softened. Add the carrots, parsnips, and peppers and fry for a few minutes, then simmer covered for 4-5 minutes until softened. Pour in the stock, then add the tomatoes, piri-piri sauce, tomato puree, and cinnamon. Stir in the thyme and bay leaves, season, and bring to a boil. Remove 300ml of the liquid and set aside in a small saucepan. Spread the rice in the bottom of a casserole dish. Remove the vegetables from the pan and spread them over the rice. Then place the chicken on top. Pour over the stock, cover the pan tightly, and bake in the oven for about 45 minutes, or until the rice and chicken are thoroughly cooked. Heat the reserved stock with a few drops of piri-piri sauce and lemon juice. Serve the remaining stock separately or pour over the chicken.