Phoenix Piri-Piri Chicken Rice Bake

Ingredients

• 600 g chicken breast or boneless thighs, cut into chunks
• 1 tbsp olive oil
• 2 tsp BlixSam Pep ’n Zest
• 1 tsp BlixSam Garlic Melt
• 3 tbsp BlixSam Phoenix Under Fire Piri-Piri Sauce

• 1½ cups uncooked long-grain rice
• 1 onion, finely chopped
• 1 red pepper, diced
• 1 yellow pepper, diced
• 2 cups chicken stock
• 1 cup water
• ½ cup BlixSam Phoenix Under Fire Piri-Piri Sauce
• 1 tsp BlixSam Pep ’n Zest
• ½ tsp smoked paprika
• 1 cup grated mozzarella
• ½ cup grated cheddar
• Fresh parsley or spring onion, for serving

Method

1. Preheat the oven to 190°C.
2. Toss the chicken with olive oil, Pep ’n Zest, Garlic Melt and 3 tablespoons of Phoenix Piri-Piri Sauce.
3. Heat a large ovenproof pan and brown the chicken for 3–4 minutes. It does not need to be cooked through. Remove and set aside.
4. In the same pan, sauté the onion and peppers for 3–4 minutes.
5. Add the uncooked rice, remaining Pep ’n Zest and smoked paprika. Stir for about 1 minute.
6. Mix the chicken stock, water and ½ cup Phoenix Piri-Piri Sauce together, then pour over the rice.
7. Return the chicken to the pan and spread everything into an even layer.
8. Cover tightly with a lid or foil and bake for 30–35 minutes, or until the rice is tender and most of the liquid has been absorbed.
9. Remove the cover and sprinkle over the mozzarella and cheddar.
10. Return to the oven uncovered for 8–10 minutes, until the cheese is melted and bubbling.
11. Finish with fresh parsley or spring onion and an extra drizzle of Phoenix Piri-Piri Sauce.