Peri Peri Chicken & Coconut Lime Rice

1. Add diced red onion and diced red bell pepper to a sheet tray, spray with oil, then place in 500 degree (F) oven until the vegetables start to char. Remove once there.

2. To make the marinade, to a blender, add in red onion and red bell pepper from the sheet tray, lemon zest and juice, smoked paprika, garlic cloves, cayenne pepper, fresh oregano, salt, bay leaves, and red wine vinegar. Blend until smooth, then ~5 tbsp of the marinade off to the side for later.

3. To cook the chicken, place into an oiled cast iron set on medium high heat. Let sear until both sides of the chicken are colored and the chicken reaches 165 (F) internally. Optionally, you can finish cooking the chicken in the oven. Remove once done and slice the chicken how you prefer.

4. In the separate pan on medium heat, spray with oil then toss in the sliced yellow onion and let sear until caramelized. Once there, toss in the corn and let sear until the kernels develop color. Season with a pinch of salt, turn the heat to low, then toss in the drained black beans and finish with a squeeze of lime over the top before mixing everything together.

5. To cook the rice, simply add the rice to a sauce pan along with the coconut milk and chicken stock. Let simmer until done.

6. To make the sauce, add the tomato paste to an oiled sauce pan on medium heat. Let sear for ~1 minute to cook the rawness off, then toss in the reserve/5 tbsp of marinade. Turn the heat to low, and mix well. Let simmer for 2-3 minutes.

7. To prep, add in your rice to one side of the bowl, your black bean and corn mix to the other side, then your chicken over top (I cut mine into strips). Spoon over your sauce onto each one, and optionally, you can garnish with some green onion. Enjoy 🙂