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
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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
- 1Combine 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.
- 2RICE: 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.
- 3Serve the chicken with Rice and tomato chutney.
Notes
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.
