Food

Piri Piri Chicken with Spicy Rice Recipe

By Megan 27 Jul 2018

Ingredients (Serves 4)

• 4 chicken breasts
• 6 tbsp. piri-piri marinade (you can buy mild, medium or hot)
• 1 tbsp. sunflower oil
• 2 peppers, any colour, deseeded and finely chopped
• ½ bunch spring onion, sliced, white and green parts separated
• 4 tbsp. tomato purée
• 1 tbsp. sweet smoked paprika
• 250g cooked rice
• vegetables or salad, to serve (optional)

Method

• Heat oven to 200C/180C fan/gas 6.
• Slash each piece of chicken 3 times, so the marinade can really flavour the meat. Pour over the sauce and leave in the fridge to marinate, if you have time. If not, mix well and arrange in a roasting tin.
• Cook for 30 mins, then increase heat to 220C/200C fan/gas 7 and cook for about 15 mins more until the outside is crispy and golden.
• When the chicken is almost ready, heat the oil in a frying pan. Cook the peppers and white parts of the spring onions for 5 mins.
• Tip in the purée and paprika, stir, then add the rice, breaking up with a wooden spoon so all the grains are coated well. Use a high heat and scrape any that sticks off the bottom so you get some soft and some crispy parts. Heat until piping hot.
• Scatter the green parts of the spring onion on top and serve with the chicken, and some vegetables or salad, if you like.

Enjoy!