
INGREDIENTS
For the Peri Peri Chicken:
500g boneless chicken thighs or breasts
1/2 cup Chooza's peri peri sauce
1 tbsp olive oil (for grilling or pan-frying)
For the Jarv Rice:
1 cup basmati rice
2 cups water or chicken stock
1/4 cup Chooza's peri peri sauce
Optional Garnish:
Fresh cilantro or parsley
PREPARATION
Steps:
1. Marinate the Chicken:
Place chicken in a bowl or ziplock bag. Add the peri peri sauce and coat the chicken evenly.
Marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
2. Cook the Chicken:
For BBQ: Preheat the grill to medium-high heat. Lightly oil the grates. Grill the chicken for 6-8 minutes per side, or until fully cooked (internal temperature of 75°C/165°F).
For Pan-Frying: Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6-8 minutes per side, until golden and cooked through.
3. Prepare the Peri Peri Rice:
Rinse the basmati rice under cold water until the water runs clear.
In a saucepan, combine the rice, water or chicken stock, and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 12-15 minutes until the rice is cooked and the liquid is absorbed.
Fluff the rice with a fork and stir in the peri peri sauce.
4. Plate and Serve:
Arrange the grilled peri peri chicken on a plate alongside the peri peri rice.
Garnish with fresh cilantro or parsley if desired.