Name: Grilled Portuguese chicken and rice
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 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 red bird's-eye chillies, seeded, chopped finely; 1 clove garlic, crushed; 8 chicken thigh fillets; 1/3 cup (110g) tomato chutney; 1 tablespoon olive oil; 4 green onions, chopped finely; 1 clove garlic, crushed; 1 red capsicum, chopped finely; 125 gram canned corn kernels, drained, rinsed; 2 x 250g packets cooked long-grain white rice (see tip); 1/3 cup (40g) pitted green olives, chopped coarsely; 1/4 cup chopped fresh coriander (cilantro)

Grilled Portuguese chicken and rice

Sweet and spicy Portuguese chicken is perfectly paired with vegetable studded rice, chutney and lemon wedges.

Ingredients

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 red bird’s-eye chillies, seeded, chopped finely

1 clove garlic, crushed

8 chicken thigh fillets

1/3 cup (110g) tomato chutney

1 tablespoon olive oil

4 green onions, chopped finely

1 clove garlic, crushed

1 red capsicum, chopped finely

125 gram canned corn kernels, drained, rinsed

2 x 250g packets cooked long-grain white rice (see tip)

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

1/4 cup chopped fresh coriander (cilantro)

Method

1.Combine juice, oil, paprika, oregano, salt, chilli, garlic and chicken in a large bowl.

2.Preheat an oiled grill plate (or grill or barbecue) to medium.

3.Cook chicken on grill plate, covered loosely with foil, 6 minutes each side or until browned and cooked through.

4.Meanwhile, make rice. Heat oil in a large frying pan; cook onion, garlic, capsicum and corn, stirring, until vegetables have softened. Add rice; cook, stirring, 5 minutes, to separate rice grains and heat through. Stir in olives and coriander; season to taste.

5.Serve chicken with rice and chutney.

For a more intense flavour, marinate the chicken overnight. You can substitute 1 cup uncooked long-grain rice, cooked in boiling water 15 minutes, then drained.
Note

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Ingredients

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