Piri Piri Chicken and Spicy Chicken Rice

Name: Piri Piri Chicken and Spicy Chicken Rice
Total time: 60 min
Ingredients: 2 shallots; 4 large red chilli's; 4 sweet red peppers; 1 red bell pepper; 1 bunch spring onions; 0 olive oil; 8 birdseye chilli's; 3 long red peppers; 5 cloves garlic; 1 bunch parsley; 0 oregano; 1 lemon; 3 bay leaves; 0 sea salt; 1 tsp sweet paprika; 1 tsp cayenne pepper; 0 splash white wine vinegar; 1 large chicken; 0 leeks; 0 lemons; 0 long grain rice; 0 chicken stock; 0 honey; 0 Worcestershire sauce; 0 butter

Serves 1

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Piri Piri Chicken and Spicy Chicken Rice

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Serves 1

Directions

1Dice shallots, red chillies, sweet red peppers, red bell pepper, and spring onions.
2Drizzle with olive oil and roast until charred.
3Add birdseye chillies, red peppers, garlic, parsley, oregano, lemon zest and juice, bay leaves, and salt to a food processor; blitz. Add roasted vegetables and blitz again.
4Add sweet paprika, cayenne pepper, white wine vinegar, and olive oil; blitz until smooth. Taste and adjust seasoning.
5Spatchcock a large chicken by cutting out the backbone.
6Season the chicken with sea salt and sweet paprika, and rub with marinade. Marinate overnight.
7Bring to room temperature. Add to baking tray with leeks and lemons. Ideally, rub off most of the marinade before baking and splash some olive oil.
8Bake at 200°C, basting with sauce and juices, until the chicken reaches 160°F in the breast; let rest.
9Wash and rinse the long grain rice, then cook using some marinade and chicken stock.
10Bring the remaining sauce to medium heat. Add olive oil, honey, Worcestershire sauce, and cold butter; meld to emulsify and adjust flavors.
11Serve the chicken over the rice, pour over juices, and spoon over sauce.

Ingredients

2 shallots
4 large red chilli's
4 sweet red peppers
1 red bell pepper
1 bunch spring onions
0 olive oil
8 birdseye chilli's
3 long red peppers
5 cloves garlic
1 bunch parsley
0 oregano
1 lemon
3 bay leaves
0 sea salt
1 tsp sweet paprika
1 tsp cayenne pepper
0 splash white wine vinegar
1 large chicken
0 leeks
0 lemons
0 long grain rice
0 chicken stock
0 honey
0 Worcestershire sauce
0 butter

Equipment

food processorknifebaking trayovenrice cooker

Piri Piri Chicken and Spicy Chicken Rice

Serves 1

instagram.com

Piri Piri Chicken and Spicy Chicken Rice

instagram.com

Serves 1

Directions

1Dice shallots, red chillies, sweet red peppers, red bell pepper, and spring onions.
2Drizzle with olive oil and roast until charred.
3Add birdseye chillies, red peppers, garlic, parsley, oregano, lemon zest and juice, bay leaves, and salt to a food processor; blitz. Add roasted vegetables and blitz again.
4Add sweet paprika, cayenne pepper, white wine vinegar, and olive oil; blitz until smooth. Taste and adjust seasoning.
5Spatchcock a large chicken by cutting out the backbone.
6Season the chicken with sea salt and sweet paprika, and rub with marinade. Marinate overnight.
7Bring to room temperature. Add to baking tray with leeks and lemons. Ideally, rub off most of the marinade before baking and splash some olive oil.
8Bake at 200°C, basting with sauce and juices, until the chicken reaches 160°F in the breast; let rest.
9Wash and rinse the long grain rice, then cook using some marinade and chicken stock.
10Bring the remaining sauce to medium heat. Add olive oil, honey, Worcestershire sauce, and cold butter; meld to emulsify and adjust flavors.
11Serve the chicken over the rice, pour over juices, and spoon over sauce.