Peri-Peri Chicken with Ready-Heat Rice
Quick skillet peri-peri chicken with sliced peppers, red onion, and fresh chili, combined with ready-to-heat rice and finished with lime juice. Medium-heat stovetop dinner balancing smoky paprika and bright citrus flavors in under 15 minutes.
Ingredients
Instructions
- 1
Heat olive oil in a large pan over medium heat.
- 2
Add chicken slices and cook until browned on both sides.
- 3
Add paprika, oregano, garlic, red onion, red bell pepper, and red chili. Cook until vegetables soften.
- 4
Meanwhile, heat Tilda Ready to Heat Peri Peri Rice according to package instructions.
- 5
Fold heated rice into chicken and vegetable mixture. Add lime juice.
- 6
Serve garnished with cilantro sprigs.
Tips
Brown chicken thoroughly before adding vegetables to build flavor and ensure even cooking.
Slice vegetables uniformly for consistent texture and cooking time.
Good to Know
Refrigerate chicken and vegetables separately from rice for up to 3 days. Rice reheats best in microwave or on stovetop with splash of water.
Slice all vegetables and chicken up to 4 hours ahead. Store in separate containers. Heat and cook when ready.
Serve immediately while rice is hot. Garnish with fresh cilantro at table.
Common Mistakes
Do not skip browning chicken on both sides to avoid pale, undercooked texture.
Do not overcrowd pan when browning chicken to avoid steaming instead of browning.