We love chicken thighs. Not only are they inexpensive and tasty they are a really adaptable, forgiving ingredient. They are the perfect centerpiece to our Portugese style Peri Peri Chicken which goes really well with the second part of today's recipe Nicely Spicy Rice.
Pero Peri chicken and rice makes a lovely midweek supper that is just a little bit different. We think it is better than any takeaway example you might care to think of.
Peri Peri Chicken and Nicely Spicy Rice
Serves 3 - 4
You will need:
For the chicken
Peri Peri Sauce homemade or shop bought. We recently made our own peri peri sauce in minutes.
6-8 Chicken thighs
For the rice
1 Cup of rice
3 tbsp Olive oil
2 tsp Chilli powder or to taste
2 Chicken stock cubes
1 Tbsp Tumeric
1 Cup mixed peppers
1/2 Cup Frozen Peas
1 Tbsp Cumin
1 Tbsp Paprika
Salt and pepper
How to make it:
Pour half of the peri peri sauce in a plastic bag with the chicken thighs leave to marinate as long as you can. Overnight is best but you can cook it straightaway if you are in rush.
Tip chicken and sauce into a baking tin skin side up. Cook in your oven for 40 mins on your highest setting, baste regularly.
Meanwhile make the rice.
Dry fry the rice in 2tbsp of oil for 3-4 minutes, stirring frequently
When the rice starts to brown a little add two cups of water, the chili power, one chicken stock cube and tumeric.
Bring to the boil. Clamp on pad lid and reduce to the lower setting. Cook until rice has absorbed all the liquid and is cooked and fluffy.
In a separate pan fry the mixed peppers and peas with a little olive oil, salt, pepper, the second chicken stock cube, cumin and paprika if available. Add half a cup of water and allow to bubble away and reduced until peppers are cooked and water has cooked away.
Add to the rice to the pan and mix through thoroughly