Piri-piri Chicken With Spicy Rice
This recipe brings together succulent chicken pieces marinated in a flavorful piri-piri sauce, roasted to crispy perfection. Served alongside a vibrant pepper and spring onion rice, this dish is both satisfying and bursting with delicious flavors. Enjoy a delightful meal that's perfect for any day of the week!
— Constant Cookbook
Ingredients
- about 4 skin-on chicken thighs and 4 drumsticks- buy a mixed pack
- 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 onions , sliced, white and green parts separated
- 4 tbsp tomato purée
- 1 tbsp sweet smoked paprika
- 250g cooked rice
- vegetables or salad , to serve (optional)
Instructions
- 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, skin-side up, 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 skin 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.
Cook Time
55M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 606 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 56 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 35 grams protein
- Sodium Content: 1.2 milligram of sodium
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