Peri Peri Shredded Chicken With Vegetables
Abi Olayiwola
Delicious peri peri shredded chicken with vegetables is great when you need to quickly whip up a cheap meal or clear your fridge/freezer.
Cook Time 40 minutes mins
Marinating period 15 minutes mins
Total Time 55 minutes mins
Course Sauce
Cuisine African
Servings 6
Calories 258 kcal
- 3 Chicken Breasts
- 1½ tablespoons Peri peri Seasoning
- 3 tablespoons Oil
- ½ cup Chopped onions or ½, chopped
- 2 cloves Garlic chopped
- 1 can Chopped tomatoes
- 1 teaspoon Ground pepper/Pepper flakes
- 1 cup Green peas
- 1 cup Sweetcorn
- Salt to taste
Bring the chicken breasts and the vegetables out of the freezer to thaw.
Preheat the oven to 170 °C fan.
Pour the chicken breasts onto a tray and make a few slashes on the surface with a knife.
Rub 1 tablespoon of the peri peri seasoning all over the chicken. Leave for 15 mins.
Arrange the chicken on a baking tray and place it in the oven. Allow to bake for 20 - 25 mins.
Leave to cool. While still warm, shred by pulling apart with your hands or two forks.
While the chicken is baking, heat the oil in a saucepan under medium heat.
Add the onion and allow to brown a little with continuous stirring. Next, add the garlic and stir for around 30 secs.
Add the chopped tomatoes and ground pepper, the remaining peri-peri powder with a little salt. Cover the pan and allow to cook for around 10 mins.
Pour in the shredded chicken, sweetcorn and green peas. Stir and cover the pan. Allow to simmer for 5 mins, then remove from heat and serve.
Calories: 258kcalCarbohydrates: 14gProtein: 27gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 72mgSodium: 231mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 522IUVitamin C: 21mgCalcium: 40mgIron: 2mg
Keyword Peri peri chicken