Name: Grilled Portuguese chicken and spiced rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 11
Ingredients: Rice; 1 tablespoon olive oil; 4 green onions (green shallots), chopped finely; 1 clove garlic, crushed; 1 medium (200g) red capsicum, chopped finely; 125 gram can corn kernels, rinsed, drained; 2 250 g packets cooked long grain; white rice (see cook's note); 1/3 cup (40g) seedless green olives, chopped coarsely; 1/4 cup chopped fresh coriander; salt and freshly ground black pepper; Grilled portuguese chicken; 1/3 cup (80ml) lemon juice; 1 tablespoon olive oil; 1 tablespoon sweet paprika; 2 teaspoon dried oregano leaves; 1 teaspoon sea salt flakes; 2 small fresh red thai chillies, seeded, chopped finely; 1 clove garlic, crushed; 8 110 g chicken thigh fillets; 1/3 cup (110g) tomato chutney

Grilled Portuguese chicken and spiced rice

Take some inspiration from Portugal with this spicy aromatic chicken and rice dish seasoned with paprika, oregano, chilli and garlic

Serves 11

Prep

15M

Cook

20M

Total

35M

Ingredients

Rice

1 tablespoon olive oil

4 green onions (green shallots), chopped finely

1 clove garlic, crushed

1 medium (200g) red capsicum, chopped finely

125 gram can corn kernels, rinsed, drained

2 250 g packets cooked long grain

white rice (see cook's note)

1/3 cup (40g) seedless green olives, chopped coarsely

1/4 cup chopped fresh coriander

salt and freshly ground black pepper

Grilled portuguese chicken

1/3 cup (80ml) lemon juice

1 tablespoon olive oil

1 tablespoon sweet paprika

2 teaspoon dried oregano leaves

1 teaspoon sea salt flakes

2 small fresh red thai chillies, seeded, chopped finely

1 clove garlic, crushed

8 110 g chicken thigh fillets

1/3 cup (110g) tomato chutney

Method

Grilled portuguese chicken

1.Combine the juice, oil, paprika, oregano, salt, chilli, garlic and chicken in a large bowl; mix well. Add the chicken to a pre-heated, oiled grill plate (or grill or barbecue). Cook chicken over medium heat, covered loosely with toil, until browned both sides and cooked through.

2.RICE: Meanwhile, heat the oil in a large trying pah, add the onion, garlic, capsicum and corn; cook, stirring, until vegetables have softened. Add rice, cook, stirring, tor about 5 minutes, to separate rice grains and heat through. Stir in olives, coriander and salt and pepper to taste.

3.Serve the chicken with Rice and tomato chutney.

You can substitute 3 cups of cooked long grain rice for the pre-cooked rice packets listed in the recipe. For more intense flavour, marinate the chicken overnight.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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