Roast chicken dinner with a delicious Mediterranean twist.

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 70 minutes
    • Mexican

    Piri Piri Chicken with Vegetable Rice

    Recipe Information

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    1.1kg British Piri Piri Spatchcock Chicken

    300g Bilash Long Grain Rice

    Heaped tsp Stonemill Dried Basil

    Heaped tsp Stonemill Chilli Powder

    250g pack Baby Plum Tomatoes

    135g pack Baby Corn

    250g pack Chestnut Mushrooms

    280g jar Cucina Grilled Peppers, drained

    Salt and Black Pepper

    1 tbsp Solesta Olive Oil


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    Pre-heat the oven to 200°C/400°F/Gas Mark 6.

    Cook the chicken in the oven as per the instructions on the pack – approximately 70 minutes.

    When the chicken is almost cooked, cook the rice as per the instructions on the pack, but add the dried basil and the chilli powder to the cooking water.

    Then chop the mushrooms and baby corn into small pieces.

    Saute with some olive oil in a large frying pan or wok for 3-4 minutes.

    Meanwhile, chop the tomatoes and peppers into small chunks, add to the mushroom mix and cook for another 2-3 minutes.

    Then add to the cooked rice, mix well and season with salt and black pepper – serve the chicken on a bed of the vegetable rice.

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