Piri-piri chicken with spicy rice
Piri-piri chicken with spicy rice takes around 1 hour and 5 minutes from beginning to end. This recipe serves 4 and costs $1.13 per serving. One serving contains 293 calories, 17g of protein, and 11g of fat. It works well as a main course. If you have sweet paprika, korean marinade, skin on chicken drumsticks, and a few other ingredients on hand, you can make it. 191 person have made this recipe and would make it again. It is brought to you by BBC Good Food. It is a good option if you're following a dairy free diet. With a spoonacular score of 65%, this dish is good. Try Chicken Piri Piri with Spicy Rice, Piri-piri fish & chips with spicy peas, and South African Piri-Piri Chicken for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 55 minutes
Ingredients:
250g cooked rice
6 tbsp piri-piri marinade (you can buy mild, medium or hot)
2 peppers, any colour, deseeded and finely chopped
about 4 skin-on chicken thighs and 4 drumsticks- buy a mixed pack
½ bunch spring onions, sliced, white and green parts separated
1 tbsp sunflower oil
1 tbsp sweet smoked paprika
4 tbsp tomato purée
Equipment:
oven
frying pan
Cooking instruction summary:
Heat oven to 200C/180C fan/gas 6.Slash each piece of chicken 3 times, sothe marinade can really flavour the meat.Pour over the sauce and leave in thefridge to marinate, if you have time. Ifnot, mix well and arrange, skin-side up,in a roasting tin. Cook for 30 mins, thenincrease heat to 220C/200C fan/gas 7and cook for about 15 mins more untilthe skin is crispy and golden.When the chicken is almost ready, heatthe oil in a frying pan. Cook the peppersand white parts of the spring onions for5 mins. Tip in the purée and paprika, stir,then add the rice, breaking up with awooden spoon so all the grains arecoated well. Use a high heat and scrapeany that sticks off the bottom so you getsome soft and some crispy parts. Heatuntil piping hot. Scatter the green partsof the spring onion on top and serve withthe chicken, and some vegetables orsalad, if you like.
Step by step:
1. Heat oven to 200C/180C fan/gas 6.Slash each piece of chicken 3 times, sothe marinade can really flavour the meat.
2. Pour over the sauce and leave in thefridge to marinate, if you have time. Ifnot, mix well and arrange, skin-side up,in a roasting tin. Cook for 30 mins, thenincrease heat to 220C/200C fan/gas 7and cook for about 15 mins more untilthe skin is crispy and golden.When the chicken is almost ready, heatthe oil in a frying pan. Cook the peppersand white parts of the spring onions for5 mins. Tip in the purée and paprika, stir,then add the rice, breaking up with awooden spoon so all the grains arecoated well. Use a high heat and scrapeany that sticks off the bottom so you getsome soft and some crispy parts.
3. Heatuntil piping hot. Scatter the green partsof the spring onion on top and serve withthe chicken, and some vegetables orsalad, if you like.
Nutrition Information:
