Piri-piri Chicken with Spicy Rice
This Portuguese main course features chicken pieces marinated in a piri-piri sauce, then roasted until the skin is golden and crisp. It is served alongside a vibrant rice dish, where peppers and spring onions are cooked with tomato purée and smoked paprika. The recipe serves four and takes about 65 minutes to prepare and cook, offering a satisfying and healthy dinner option.
Ingredients
- about 4 skin-on chicken thighs and 4 drumsticks- buy a mixed pack
- 6 tbsp piri-piri marinade (you can buy mild, medium or hot)
- 1 tbsp sunflower oil
- 2 peppers any colour, deseeded and finely chopped
- 1/2 bunch spring onions sliced, white and green parts separated
- 4 tbsp tomato purée
- 1 tbsp sweet smoked paprika
- 250g cooked rice
- vegetables or salad to serve (optional)
Method
- Set your oven to 200C/180C fan/gas 6. Make three slashes in each chicken piece to help the marinade penetrate. Coat the chicken in the piri-piri sauce. you can marinate it in the fridge if time allows. Otherwise, mix thoroughly and place the pieces skin-side up in a roasting tin. Roast for 30 mins, then raise the temperature to 220C/200C fan/gas 7 and cook for a further 15 mins until the skin is crisp and golden.
- As the chicken nears completion, warm the oil in a frying pan. Fry the chopped peppers and the white spring onion slices for 5 mins. Add the tomato purée and paprika, stir, then mix in the cooked rice. Use a wooden spoon to break up the rice and coat every grain. Cook on a high heat, scraping the pan to create a mix of soft and crispy rice, until it is very hot. Finish by sprinkling the green spring onion over the rice and serve with the chicken, adding vegetables or salad if desired.
Nutrition (per serving)
Calories606 kcal
Fat25 g
Saturates5 g
Carbs56 g
Sugars8 g
Fibre3 g
Protein35 g
Sodium480 mg
Salt1 g
Recipe details
Skill levelEasy
CategoryMain course
Cuisineportuguese
DietHealthy
