Name: Grilled portuguese chicken
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; 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

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

Skip to Recipe

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

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

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

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Ingredients

Method

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