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

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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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