Punchy Peri Peri Chicken With Buttery Brown Rice & Peas

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Add your chicken to a chopping board

Cover with cling film and bash with a rolling pin until flattened to approx. 1cm thickness

Add most of your peri peri spice mix to a plate (you'll use the rest later!) with a generous pinch of salt

Press your flattened chicken onto the plate to evenly coat all over – this is your coated chicken

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat, once hot, add the coated chicken to the pan and cook for 5-6 min on each side or until browned and cooked through (no pink meat!) – this is your peri peri chicken

Tip: Cooking for 4 or more? Use 2 pans!

Whilst the chicken is cooking, combine your mayo with the remaining peri peri seasoning and 1/3 of your cider vinegar (you'll use the rest later!)

Add 1/2 tsp [3/4 tsp] [1 tsp] cold water and a pinch of pepper and stir together – this is your peri peri mayo

Once the rice is cooked, add your blanched peas to the pot with a knob of butter, your chicken stock mix and a pinch of salt and pepper

Stir it all together, cover and leave to stand for 2-3 min or until the peas are warmed through – this is your buttery rice & peas