Peri Peri Chicken with Coconut Rice

Ingredients:

• 500g Marinated Peri Peri Chicken
• 300g Basmati Rice
• 400ml tin of coconut milk
• 1 tin of corn
• 1 tin of red kidney beans
• 3 limes
• Fresh coriander, chopped (as much as your family likes)
• Peri Peri Sauce or Mayonnaise

Method:

1. Prepare your rice.  I like to rinse and then soak my rice in filtered water with 2 tbsp of ACV for at least 4 to 6 hours before cooking.
2. Cook rice in coconut milk.  You can also do half coconut milk and half chicken broth.
3. Whilst your rice is cooking, start cooking your chicken tenderloins in a frypan over medium heat.  They won’t take long so keep an eye on them.  About 3 mins each side.
4. Rinse your corn and kidney beans.
5. Once rice is cooked, add to a large serving bowl and add your beans, corn and chopped coriander
6. Squeeze the juice of 1 to 2 limes over the rice mixture and stir gently until all combined
7. Place cooked chicken on top of rice and place the bowl in the middle of the table.
8. Add your lime wedges to the table and allow everyone to help themselves
9. You can also grab some Peri Peri Sauce to add on top.