Peri-Peri Chicken - Portuguese Main Dish

Ingredients

  • 8 piece chicken thigh fillet (skinless, boneless)
  • 75 ml peri-peri sauce (medium-hot)
  • 0.5 tsp smoked paprika (hot)
  • 1 tsp Olive oil
  • 1 piece red onion (finely chopped)
  • 1 piece Red bell pepper (finely chopped)
  • 1 piece Green bell pepper (finely chopped)
  • 2 clove Garlic (finely chopped)
  • 1 tsp ground cumin
  • 1 saffron strands
  • 200 ml chicken stock
  • 1 piece chicken stock cube (crumbled)
  • 500 g cooked brown rice
  • 250 g red cabbage (or white cabbage)
  • 100 g Carrot (grated)
  • 2 tbsp fat-free Greek yoghurt
  • 2 tbsp white wine vinegar
  • 3 tbsp light mayonnaise

Instructions

  1. Preheat oven to 240°C (220°C fan) and line a baking tray with parchment.

  2. Slash chicken thighs, coat with peri-peri sauce, smoked paprika, salt, and pepper. Bake for 20-25 minutes.

  3. For dirty rice: heat olive oil, sauté onion 4-5 minutes, add peppers and garlic for 2 minutes, then stir in paprika and cumin.

  4. Add ground saffron, chicken stock, and stock cube. Simmer 2-3 minutes. Stir in rice and heat through 5 minutes.

  5. For coleslaw: mix cabbage, carrot, yoghurt, vinegar, and mayonnaise. Season with salt and pepper.

  6. Remove chicken, stir tray juices into rice and cook 2 minutes more.

  7. Optional: lightly char chicken with a blowtorch and brush with extra peri-peri sauce.

  8. Serve chicken with dirty rice and coleslaw on the side.

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