Pepe’s Chicken & Rice Box
Spiced grilled chicken, fragrant turmeric rice and cooling garlic mayo create a vibrant, takeaway-style feast.
Equipment
Ingredients
Garlic Mayo
mayonnaise
2 tbsp
Greek yoghurt
1 tbsp
garlic granules
0.5 tsp
Pepe’s Rice
basmati rice (washed)
1 cup
neutral oil
1 tbsp
tomato paste
1 tsp
turmeric
0.5 tsp
cumin
0.25 tsp
Kashmiri chilli powder
0.5 tsp
garam masala
0.5 tsp
paprika
0.5 tsp
Shans Biryani mix
1 tsp
chicken stock cube
1 piece
Pepe’s Chicken
chicken breast
2 piece
plain yoghurt
2 tbsp
neutral oil
1 tbsp
lemon (juiced)
0.5 piece
Kashmiri chilli powder
1 tsp
smoked paprika
0.5 tsp
garlic powder
0.5 tsp
peri peri seasoning
1 tbsp
salt
0.5 tsp
black pepper
0.25 tsp
Instructions
Make garlic mayo
Mix the mayonnaise, Greek yoghurt and garlic granules until smooth, then thin with a little water to reach a pourable consistency.
Toast the rice
Lightly fry the washed rice in oil over medium heat for a few minutes until slightly translucent.
Season the rice
Add tomato paste to the rice, cook 1 minute, then stir in all the dry spices and cook another minute.
Simmer the rice
Pour in the hot chicken stock, bring to a boil, then reduce to low and simmer covered for 10-12 minutes without stirring.
Steam the rice
When all the liquid has been absorbed, keep the lid on and steam the rice for another 5-10 minutes off the heat.
Marinate the chicken
Combine the chicken with all the marinade ingredients and let it rest in the fridge for at least 30 minutes (or longer for more flavour).
Grill the chicken
Grill the marinated chicken under medium-high heat for 8-12 minutes, turning and basting once, until nicely charred and cooked through.
Serve
Fluff the rice, slice the chicken and serve with the garlic mayo drizzled over or on the side.
Original recipe
Storage
Store chicken and rice separately for best texture.
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