Piri Piri Chicken with Rice
765 kcal per serving · 45g protein
Portugal's favourite chicken: thighs in a punchy marinade of smoked paprika, chili, garlic and lemon, roasted until the edges catch and char. Everything comes from a normal supermarket shelf. The spicy pan juices soak into the rice — don't waste a drop.
Open in Mixit →Ingredients
- 200 g Chicken thighs (boneless, skinless)
- 1 tsp Smoked paprika
- ½ tsp Chili flakes
- ½ tsp Oregano
- 1 clove Garlic clove
- Lemon × ½
- 1 tsp Red wine vinegar
- 1 tbsp Olive oil
- 75 g Rice
- 1 pinch Salt
- 1 pinch Black pepper
- 180 ml Water (for the rice)
Method
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Make the marinade
Make the marinade in a bowl big enough for the chicken: smoked paprika, chili flakes, oregano, the garlic (flatten it with the side of a knife, peel, chop fine), the juice of half the lemon, the vinegar, olive oil, a good pinch of salt and a pinch of black pepper.
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Stir
Stir the marinade into a loose red paste.
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Add the thighs and turn
Add the thighs and turn them with a spoon until coated on every side.
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Marinate for 15 minutes
Leave 15 minutes at room temperature (or overnight, covered, in the fridge). Meanwhile heat the oven to 220°C.
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Roast Until Charred
Spread the thighs flat on a small baking tray, spaced apart, and roast at 220°C for about 25 minutes until the edges catch dark brown and the thickest part reads 74°C on a food thermometer.
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Cook the Rice
While the chicken roasts, put the rice, 180 ml water and a pinch of salt in a small saucepan with a lid. Bring to a boil over high heat, then lowest heat, lid on, 12 minutes; turn off and leave the lid on until serving.
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Plate and Pour
Fluff the rice onto a plate, sit the chicken on top and spoon every bit of the red tray juices over. Squeeze the remaining lemon over the chicken.
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