500 g Chicken pieces
2 Tbsp Seven Colours Grill SeasoningTM
2 Tbsp Oil
1 Onion, diced
1 Chilli, chopped
1 Tbsp Garlic and ginger mix
250 g Rice, rinsed and drained
500 ml Chicken stock
250 g Frozen peas
1 handful chopped fresh Coriander


In a large bowl, place the chicken pieces, 1 Tbsp Seven Colours Grill SeasoningTM and 1 Tbsp oil. Mix well.
Heat a non-stick pan. Add the chicken skin side down and fry until half cooked, 5-8 minutes. Remove and set aside.
Add 1 Tbsp oil to the same pan. Add the onion and chilli and saute until translucent, 3-4 minutes. Add the garlic and ginger and saute for 1 minute.
Add the uncooked rice and chicken stock. Cook on medium heat until the rice is half-done, 10-15 minutes.
Add the half-cooked chicken and frozen peas, plus 1 Tbsp Seven Colours Grill SeasoningTM. Simmer until the chicken and rice are cooked and the stock is absorbed, 15-20 minutes.
Garnish with fresh coriander.