10-Minute Piri-Piri Chicken Rice Bowl: Dinner Before the Kettle Cools
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Some nights there is simply no time. Work ran late, the kids are starving, and the last thing anyone wants is a takeaway that arrives cold.
This bowl is our answer. Hot, smoky, a little spicy and on the table in about 10 minutes, using a few cupboard heroes you can keep ready for exactly these evenings.
Ready in about 10 minutes, serves 2
You will need
- 2 chicken breasts, sliced thin (thin slices are the secret to speed)
- 1 tablespoon Tierras de Tavara organic extra virgin olive oil
- 2 to 3 tablespoons Gallo Piri-Piri with Olive Oil or your favourite piri-piri sauce
- 1 pack Cigala ready to eat basmati rice (2 pouches)
- 1 small tin of Bonduelle sweetcorn, drained
- 1 lime, a handful of fresh coriander, and a spoon of natural yoghurt to serve
Method
- Heat the oil in a large frying pan over a high heat. Add the chicken and cook for 5 to 6 minutes, turning, until golden and cooked all the way through with no pink in the middle.
- Add the piri-piri sauce and toss for 30 seconds so it coats every piece.
- While the chicken cooks, heat the rice pouches following the pack instructions.
- Push the chicken to one side of the pan and warm the sweetcorn for a minute in the spicy juices.
- Spoon rice into bowls, top with chicken and sweetcorn, squeeze over lime, then add coriander and a spoon of yoghurt.
Make it your own
- Cooking for little ones? Keep their portion plain and add the piri-piri to the grown-up bowls at the end.
- Swap the chicken for prawns, which need only 2 to 3 minutes.
- Want more heat? A pinch of Margão ground piri-piri does the job.
Tomorrow's lunch sorted too: make double and pack the leftovers cold with a squeeze of lime.
Explore Piri-Piri at Yum Biltong
Piri-piri is one of the great Portuguese flavours, and our shelves carry the sauces that Portuguese families actually use at home.
Pair them with ready rice for the fastest dinners in the house, or explore our full spice range for something new.