Piri-piri-chicken-burger

Piri piri chicken burger with spicy rice

Tender chicken and sweet peppers with a kick of Portuguese heat

By , 05 April 2018

(5 votes)

Piri piri chicken burger with spicy rice
  • 40 Mins

  • Serves: 4

  • Price: £1.46 per serving

Nutritional Info
Each 386g serving contains
  • Energy

    1922KJ

    459KCAL

    23%
  • Fat

    10.8g

    low

    15%
  • Saturates

    0.8g

    low

    4%
  • Sugars

    16.2g

    low

    18%
  • Salt

    1g

    low

    17%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 498kJ/119kcal.
Ingredients
  • FOR THE BURGERS
  • 2 Butcher's Selection Chicken Breasts
  • 6tbsp Asda Piri Piri Medium Sauce
  • 1 red onion, chopped
  • ½ each red and orange pepper, deseeded and cut into wedges
  • 1tbsp rapeseed oil
  • 4 soft white rolls
  • 2tbsp reduced-fat mayonnaise
  • ½ iceberg lettuce, shredded
  • Lime wedges, to serve
  • FOR THE SPICY RICE
  • 1tbsp 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
  • 2tbsp tomato purée
  • 1tsp smoked paprika
  • 250g basmati rice, cooked according to pack instructions
  • Juice ½ lemon
  • 2tbsp chopped parsley
Method
  • Halve the chicken breasts horizontally to get 4 fillets. Sandwich each between 2 sheets of clingfilm 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 tomato purée, paprika and 1tbsp 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 the pepper wedges and the 1tbsp 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, onion and pepper mix, then the tops of the rolls. Serve with the spicy rice and lime wedges.