Gently cook your red peppers, onions, chilli powder, 1 tsp salt and 1/4 tsp ground pepper. Stir occasionally and let them sweat down for at least 30-40 minutes.
When the veg is lovely and soft, remove from the heat and blitz in a food processor to form a textured purée. Add it back to the pan and add 2 tbsp fresh lemon juice. Taste it now and add more seasoning or lemon juice if you’d like to.
Wash the rice then cook it in 500 mls boiling water. Stir once then leave the lid on and simmer for 25-30 mins until tender.
In a clean frying pan, fry your chicken until it is just cooked. Add 3 tbsp of your flavour purée and let the chicken cook for a few more minutes. Stir in your drained cooked rice and serve with a squeeze of fresh lemon.
