Peri Peri Chicken and Rice Pilaf

1. Drain chicken and pat dry with paper towel. Season well with salt and pepper. Heat 2 tbsp. oil in a large saucepan over medium-high. Once hot, add chicken and onion and cook for 24 minutes, or until chicken reaches an internal temperature of 165°F.

2. Meanwhile, cut peppers in half and remove stem and seeds. Cut into 1/2 inch pieces. Cut tomato into 1/2 inch pieces. Pick and chop parsley leaves. Peel onion and dice into 1/2 inch pieces. Rinse and drain rice in a fine mesh sieve.

3. To saucepan, add spice blend and tomato paste and cook for 30 seconds to 1 minute, stirring constantly until fragrant. Add 1¼ cups water, rice, crumbled stock cube, peppers and sriracha to taste and bring to a boil. Reduce heat to low, cover with a lid and cook for 1215 minutes, or until grains and vegetables are tender. Stir in peas, cover with a lid and let steam for 12 minutes, until warmed through.

4. Serve family-style or divide chicken and rice between serving bowls. Dollop lemon herb sour cream overtop and garnish with tomatoes and parsley. Enjoy!