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

  • 15 mins preparation
  • 20 mins cooking
  • Serves 11
  • Print


  • 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
  • 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.

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