Kitchen Tip: Also known as piri piri, peri peri is a Portuguese or African spice blend made of dried chilis, garlic and citrus peel. Loblaw’s Black Label makes it, and so does Club House.
Peri peri chicken pilafBy Chatelaine
4 to 6
Our chicken pilaf gets a kick from peri peri, a Portuguese or African spice blend made of dried chilis, garlic and citrus peel. This simple pilaf takes only 45 minutes from start to finish, and is rich in immune-boosting zinc to boot.
- 8 skin-on, bone-in chicken thighs , patted dry
- 2 tbsp peri peri spice blend , such as President’s Choice
- 2 tsp olive oil
- 1 onion , chopped
- 1 cup basmati rice
- 3 tomatoes , chopped (2 1/2 cups)
- 1 cup low-sodium chicken broth
- 1/2 tsp salt
- 1 cup frozen peas , thawed
- 1/4 cup chopped cilantro , (optional)
- SPRINKLE chicken with peri peri. Heat a large deep frying pan over medium-high. Add oil, then chicken, skin-side down. Cook until browned, 3 min per side. Transfer to a plate.
- ADD onion to pan and cook, stirring frequently, until softened, 3 min. Stir in rice until combined, then tomatoes, broth, salt and 1/4 cup water. Return chicken and any juices to pan. When mixture starts to boil, reduce heat to medium-low and cover. Simmer 10 min.
- SPRINKLE peas over rice mixture. Continue to cook until chicken is cooked through, 5 more min. Remove from heat and let stand 10 min. Garnish with cilantro.
Chatelaine Quickies: Mushroom grain bowl
Nutrition (per serving)
- 27 g,
- 34 g,
- 29 g,
- 3 g,
- 555 mg.
- Excellent source of