Treat your family to this Peri-peri chicken with Spanish rice for dinner. Full of fresh herbs and spicy flavours, it's a tasty dish that's sure to hit the spot.
Ingredients
8 large Coles RSPCA Approved Chicken Thigh Cutlets
1 corn cob, husk and silk removed
2 tbs olive oil
1 tbs red wine vinegar
1/4 tsp dried oregano
1/4 tsp caster sugar
1 Lebanese cucumber, halved, thinly sliced
250g punnet cherry tomatoes, halved
1 red onion, thinly sliced
1/4 cup (40g) pitted Kalamata olives, chopped
1/4 cup coriander leaves
1 baby cos lettuce, leaves separated
Lime wedges, to serve
Peri-peri marinade
2 tbs olive oil
Juice of 1/2 a lemon
3 garlic cloves, chopped
1 small red chilli, finely chopped
1 tbs brown sugar
1 tsp dried oregano
1 tsp sweet paprika
1/4 tsp cayenne pepper
1/4 tsp salt
Pinch of brown sugar, extra
Spanish rice
2 tsp olive oil
1 red onion, finely chopped
1 red capsicum, seeded, cut into 1cm pieces
1 green capsicum, seeded, cut into 1cm pieces
1 long red chilli, finely chopped
2 chorizo, cut into 1cm pieces
1 1/2 cups (300g) medium-grain white rice
2 garlic cloves, crushed
2 tbs smoked paprika
2 tsp ground cumin
2 tsp ground coriander
400g can chopped tomatoes
1 cup (250ml) chicken stock
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
To make the peri-peri marinade, place all the ingredients in a mortar and pound with a pestle until a smooth paste forms. (Alternatively process in a small food processor).
Step 2
Place the chicken in a bowl. Add peri-peri marinade and rub into the chicken. Cover and place in the fridge for 1 hour or overnight to marinate.
Step 3
To make the Spanish rice, heat the oil in a large deep frying pan over medium heat. Cook onion, combined capsicum and chilli, stirring occasionally, for 5 mins until soft. Transfer to a bowl.
Step 4
Cook the chorizo in the pan, turning occasionally, for 5 mins or until lightly browned and fat renders. Stir in the rice, garlic, paprika, cumin and coriander. Cook, stirring, for 5 mins. Return capsicum mixture to the pan. Stir in tomato and stock. Bring to the boil. Reduce heat and simmer, covered, for 25 mins or until rice is tender and liquid is absorbed. Set aside, covered, for 10 mins to stand. Season.
Step 5
Meanwhile, preheat chargrill on high. Cook corn for 8 mins or until tender. Use a sharp knife to carefully cut corn into pieces.
Step 6
Whisk the oil, vinegar, oregano and sugar in large bowl until the sugar dissolves. Season. Add the corn, cucumber, tomato, onion, olives and coriander. Toss to combine.
Step 7
Heat a lightly oiled chargrill or frying pan or over medium heat. Cook the chicken, turning occasionally, for 12 mins or until skin is browned and crisp and chicken is cooked through.
Step 8
Arrange the lettuce on a serving platter. Top with the chicken and salad. Serve with lime wedges and Spanish rice.
8 large Coles RSPCA Approved Chicken Thigh Cutlets
1 corn cob, husk and silk removed
2 tbs olive oil
1 tbs red wine vinegar
1/4 tsp dried oregano
1/4 tsp caster sugar
1 Lebanese cucumber, halved, thinly sliced
250g punnet cherry tomatoes, halved
1 red onion, thinly sliced
1/4 cup (40g) pitted Kalamata olives, chopped
1/4 cup coriander leaves
1 baby cos lettuce, leaves separated
Lime wedges, to serve
Peri-peri marinade
2 tbs olive oil
Juice of 1/2 a lemon
3 garlic cloves, chopped
1 small red chilli, finely chopped
1 tbs brown sugar
1 tsp dried oregano
1 tsp sweet paprika
1/4 tsp cayenne pepper
1/4 tsp salt
Pinch of brown sugar, extra
Spanish rice
2 tsp olive oil
1 red onion, finely chopped
1 red capsicum, seeded, cut into 1cm pieces
1 green capsicum, seeded, cut into 1cm pieces
1 long red chilli, finely chopped
2 chorizo, cut into 1cm pieces
1 1/2 cups (300g) medium-grain white rice
2 garlic cloves, crushed
2 tbs smoked paprika
2 tsp ground cumin
2 tsp ground coriander
400g can chopped tomatoes
1 cup (250ml) chicken stock
Method
Step 1
To make the peri-peri marinade, place all the ingredients in a mortar and pound with a pestle until a smooth paste forms. (Alternatively process in a small food processor).
Step 2
Place the chicken in a bowl. Add peri-peri marinade and rub into the chicken. Cover and place in the fridge for 1 hour or overnight to marinate.
Step 3
To make the Spanish rice, heat the oil in a large deep frying pan over medium heat. Cook onion, combined capsicum and chilli, stirring occasionally, for 5 mins until soft. Transfer to a bowl.
Step 4
Cook the chorizo in the pan, turning occasionally, for 5 mins or until lightly browned and fat renders. Stir in the rice, garlic, paprika, cumin and coriander. Cook, stirring, for 5 mins. Return capsicum mixture to the pan. Stir in tomato and stock. Bring to the boil. Reduce heat and simmer, covered, for 25 mins or until rice is tender and liquid is absorbed. Set aside, covered, for 10 mins to stand. Season.
Step 5
Meanwhile, preheat chargrill on high. Cook corn for 8 mins or until tender. Use a sharp knife to carefully cut corn into pieces.
Step 6
Whisk the oil, vinegar, oregano and sugar in large bowl until the sugar dissolves. Season. Add the corn, cucumber, tomato, onion, olives and coriander. Toss to combine.
Step 7
Heat a lightly oiled chargrill or frying pan or over medium heat. Cook the chicken, turning occasionally, for 12 mins or until skin is browned and crisp and chicken is cooked through.
Step 8
Arrange the lettuce on a serving platter. Top with the chicken and salad. Serve with lime wedges and Spanish rice.
