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Portuguese chicken with rice
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Prep Time:
20 minutes
Cook Time:
28 minutes
Total Time:
48 minutes
Infuse your evenings with delicious Portuguese flair.
Ingredients:
  • 1 large red capsicum
  • 42.00 gm lemon juice
  • 5.00 gm sweet paprika
  • 2 tsp ground coriander
  • 3 garlic cloves
  • 36.40 gm olive oil
  • 500g chicken breast fillets
  • 200.00 gm medium grain brown rice
  • 1 carrot, diced
  • 125.00 ml frozen corn kernels
  • 100g green beans, trimmed, cut into 2cm lengths
  • Fresh coriander leaves, to serve
  • Lemon wedges, to serve
Instructions:
  • Heat the grill on high. Slice the capsicum in half, remove and discard the seeds and membrane, then cut each piece in half again. Lay the capsicum skin-side up on a foil-lined tray and grill for 5 to 7 minutes until charred and tender. Transfer the capsicum to a snap-lock bag, seal it, and let it sit for 10 minutes. Peel off and discard the skin. Allow the capsicum to cool for 5 minutes before using.
  • In a food processor, combine capsicum, lemon juice, paprika, coriander, garlic, and 1 tablespoon of oil. Blend until smooth. Transfer the mixture to a shallow glass or ceramic dish, then add the chicken and toss to coat. For best results, refrigerate overnight if possible.
  • Preheat the oven to 200°C/180°C fan-forced and line a baking tray with baking paper. Drizzle the chicken with oil, season with pepper, and toss to coat. Cook the chicken in a frying pan over medium-high heat for 2 to 3 minutes on each side until golden. Transfer the chicken to the prepared baking tray and bake for 12 to 15 minutes until just cooked through. Remove from the oven and let it rest, covered, for 5 minutes before serving.
  • Simmer rice in a large saucepan of boiling water according to package instructions, adding carrot for the final 5 minutes and corn and beans for the final 2 minutes, or until vegetables are tender. Drain.
  • Slice the chicken into thick pieces. Spoon the rice mixture onto plates and place the sliced chicken on top. Garnish with fresh coriander and lemon wedges before serving.

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