Step 1

Marinate the chicken by placing the breasts in a large bowl, adding the 1 tbsp olive oil, peri peri sauce and taco seasoning and stirring well to thoroughly coat. Marinate for 30 minutes.

Step 2

Meanwhile, make the rice. Add the butter to a large saucepan on medium heat, then add the bell pepper, onion, and garlic and cook for 3-4 minutes until softened.

Step 3

Add the tomato paste, taco seasoning, turmeric and salt, and cook for another minute.

Step 4

Add the basmati rice, and toast the rice by stirring around in the pan for 4 minutes.

Step 5

Add the frozen peas, carrots, and corn, peri peri sauce, the chicken stock, plus a pinch of salt and pepper to season. Stir and bring to a boil,then reduce heat to a simmer, cover and cook for 15-20 minutes.

Step 6

After the rice has cooked and all the water has been absorbed, remove pan from the heat and set aside for 15 minutes without disturbing. After 15 minutes, fluff gently with a fork. Meanwhile cook the chicken:

Step 7

Heat a drizzle of olive oil in a large skillet on medium high heat, then add the chicken. Cook for 5-6 minutes each side, or until golden brown and cooked through- test the chicken by cutting into a thick part of one to make sure it’s cooked through. You can also air fry the chicken, see recipe notes.

Step 8

Rest for 10 minutes, then slice the chicken and place on top of the rice in a platter. I like to brush the chicken with extra peri peri sauce. Enjoy!