Portuguese piri piri chicken with lemon rice
"This dish I first experienced on a trip to Portugal with my husband in a tiny little restaurant in pedrulha, Coimbra. The chicken was out of this world, the best I have ever tasted. I love cooking this for my husband as it brings back so many memories of our wonderful trip!"
Ingredients
Method
Ingredients
- 4 - chicken thighs, bone in - skin on
- Juice and rind of 1 lemon
- 3 garlic cloves finely chopped
- 2 tsp paprika
- 1 Tbsp coarse salt
- 2 Tbsp olive oil
- 10-12 birds eye chillies
- 4 cloves of garlic roughly chopped
- 2 Tbsp olive oil
- Salt
- Juice and rind of 1 lemon
- 1/2 cup red wine
- 2 cup Basmati rice
- 4 cup chicken stock
- juice of 1 lemon
- 2 Tbsp chopped jalapeno peppers
- 1 finely chopped onion
- 1 chopped red pepper/capsicum.
- Salt and pepper
Method
- Mix marinade ingredients together and pour over chicken thighs. Refridgerate for 30 minutes to 1 hour.
- Combine, chillis and garlic cloves in a food processor and mix to a paste. Combine with all of the other ingredients and mix.
- Using a cast iron pan or BBQ cook chicken on a medium to high heat, basting the chicken with the basting sauce every 4-5 minutes until cooked.
- For the lemon rice, fry onion and capsicum in 2 Tbsp oil until soft. Add the rice and stir constantly until the rice is translucent. Add half of the stock and the lemon juice, salt and pepper. Cook on a medium heat, stirring often. Add the extra stock and jelapeno peppers until rice is cooked.