Piri-piri chicken rice
🍗 Marinated piri-piri chicken cooked with rice in a family-style pot with lemon and tomato.
Ingredients
- 🍗 700 g boneless chicken thighs, cut evenly
- 🍚 300 g long-grain rice, rinsed
- 🧅 1 medium onion, sliced
- 🧄 3 garlic cloves, crushed
- 🍅 2 ripe tomatoes, chopped
- 🍋 1 lemon: juice and a little zest
- 🌶️ 1 small seeded piri-piri chili or hot sauce, to taste
- 🫒 2 tbsp vegetable oil
- 💧 600 ml hot water or low-salt stock
- 🧂 1/2 tsp salt, black pepper and 1 tsp mild paprika
- 🌿 1 bay leaf and 2 tbsp fresh parsley or coriander
Preparation
Mix chicken with lemon juice, garlic, chili, paprika, pepper and half the salt. Cover and marinate in the refrigerator for 30 minutes.
Remove chicken just before cooking. Heat oil in a casserole and brown pieces in batches; set aside on a clean plate.
In the same pot, cook onion for 5 minutes. Add tomatoes and cook 8 minutes to reduce their liquid.
Return chicken and its marinade juices to the pot. Add bay leaf and hot water; cover and simmer for 15 minutes.
Rinse and drain rice, then add it around the chicken. Stir once, cover and cook over low heat for 18–22 minutes, until liquid is absorbed and chicken is cooked through.
Check the center of the chicken; if rice is still firm, add a little hot water, cover and cook a few more minutes.
Rest off the heat for 5 minutes. Remove bay leaf, add herbs and serve with extra piri-piri on the side. 🍗