Piri piri chicken burger with spicy rice
In her last recipe for July, Abbey Chapman, renal dietitian from Salford Royal, has adapted a recipe for those of you who like a little spice in their life, Piri Piri Chicken Burger with Spicy Rice.
Adapted from Asdagoodliving.co.uk
Serves 4. Chicken with a kick.
Ingredients
FOR THE BURGERS
- 2 Chicken Breasts
- 6 tablespoon Piri Piri Medium Sauce
- 1 small red onion, chopped
- 1tablespoon rapeseed oil
- 4 soft rolls
- 2 tablespoon reduced-fat mayonnaise
- ½ iceberg lettuce, shredded
- Lime wedges, to serve
FOR THE SPICY RICE
- 1tablespoon rapeseed oil
- 1 mild green chilli, sliced
- 1 clove garlic, crushed
- ½ each red and orange pepper, deseeded and finely sliced
- 4 spring onions, sliced
- 1 teaspoon smoked paprika
- 250g basmati rice, cooked according to pack instructions
- Juice ½ lemon
- 2 tablespoons chopped parsley
Method
- Halve the chicken breasts horizontally to get 4 fillets. Sandwich each between 2 sheets of cling film and bash with a rolling pin until double the size. Put in a dish, pour over the piri piri sauce and marinate in the fridge for at least 30 mins.
- For the rice, heat the oil in a pan on a medium setting. Fry the chilli and garlic for 1 min. Add the diced peppers and spring onions; fry for 4-5 mins until soft. Add the paprika and 1tablespoon water, mix, then add the rice. Stir-fry for 3 mins. Stir in the lemon juice and parsley; transfer to a dish and keep warm.
- Preheat a griddle pan over a medium heat. Mix the onion with 1tablespoon oil, add to the pan and fry for 3-4 mins. Remove; keep warm. Fry the chicken in the pan for 5 mins each side, or until cooked through.
Split and toast the rolls. Spread each base with the mayo, add the lettuce, chicken, and onion, then the tops of the rolls. Serve with the spicy rice and lime wedges.