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Portuguese-style chicken with rice recipe
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Prep Time:
12 minutes
Cook Time:
12 minutes
Total Time:
24 minutes
Quick and effortless dish, ideal for a cozy weekend gathering with loved ones.
Ingredients:
  • 12 Australian Chicken Tenderloins
  • 10.00 gm ground cumin
  • 20.00 ml mustard powder
  • 40.00 ml sambal oelek or chilli sauce
  • 18.20 gm olive oil
  • 420g can corn kernels, rinsed, drained
  • 100g chargrilled red peppers (capsicum), chopped
  • 250g pkt microwavable brown & wild rice
  • 190g yoghurt
  • 40.00 ml finely chopped mint
Instructions:
  • In a large bowl, mix chicken, cumin, mustard powder, sambal oelek or chili sauce, oil, and half of the garlic. Heat a large frying pan over medium-high heat and cook chicken in 2 batches for 3 minutes each side until cooked through. Transfer to a plate and cover with foil to keep warm.
  • Lower the heat to medium and gently incorporate the corn into the pan. Stir and cook for 3 minutes or until the corn turns golden. Next, introduce the capsicum and rice to the mixture. Stir and cook for 2 minutes until everything is heated through. Finally, season to taste and transfer the dish to a serving bowl.
  • Combine the yogurt, fresh mint, and remaining garlic in a bowl, and season to taste.
  • Place the chicken beautifully on a serving platter, generously drizzle with the flavorful yogurt mixture, and serve alongside the delicious rice mixture.

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