Spicey Tomato Rice with Peri Peri Chicken

Tomato rice, my beautiful sister in law still makes this and boy oh boy is it spicy hot. So if you don't want to experience the burning ring of fire, try my weaker version :)

Prep time 15 min Frying time 5 -8 mins

Spicy Tomato Rice 1 red onion 1 capsicum 1 scotch bonnet 4 tomatoes 1 Ancho chilli or 4 sun-dried chillies.

Liquidise all the above together and slow cook till a thickish paste.

Then using a wok add oil Fry 1 Onion 4 bay leaves 1 teaspoon of thyme 1 tablespoon of tomato puree.

Simmer until it is well cooked and starts to separate from the oil.

Add the reduced liquidised tomato mixture and cook further for 10 Min.

Add the precooked rice and continue to fry, mixing it altogether avoiding burning.

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Peri-Peri Chicken mix

1 small chicken halved.

4 tablespoons olive oil, 2 teaspoons chilli flakes (or to taste).

1 bulb of garlic crushed or grated, Juice of 4 limes 3 teaspoons,

smoked paprika, 3 teaspoons oregano, ½ teaspoon salt (or to taste)

Black pepper to taste, 1 level tablespoon of smoked paprika 1 large capsicum Blend all together and marinate a whole chicken or cut in half overnight.

Oven cook for about 45min to 60min at 180 and turn up to 200 for the last 15min