Piri Piri Chicken with Rice

60 min · Easy · Serves 1

700 kcal per serving · 40g protein

Portugal's favourite chicken: thighs in a punchy marinade of smoked paprika, chili, garlic and lemon, roasted until the edges catch and char. Everything comes from a normal supermarket shelf. The spicy pan juices soak into the rice — don't waste a drop.

Ingredients

• 200 g Chicken thighs (boneless, skinless)
• 1 tsp Smoked paprika
• 0.5 tsp Chili flakes
• 0.5 tsp Oregano
• 1 clove Garlic clove
• Lemon × 1
• 1 tsp Red wine vinegar
• 1 tbsp Olive oil
• 75 g Rice
• 1 pinch Salt
• 1 pinch Black pepper

Method

1. Make the marinade

   

   Make the marinade in a bowl big enough for the chicken: smoked paprika, chili flakes, oregano, the garlic (flatten it with the side of a knife, peel, chop fine), the juice of half the lemon, the vinegar, olive oil and a good pinch of salt.

2. Stir

   

   Stir the marinade into a loose red paste.

3. Add the thighs and turn

   Add the thighs and turn them with a spoon until coated on every side.

4. Leave 15 minutes at room

   

   Leave 15 minutes at room temperature (or overnight, covered, in the fridge). Meanwhile heat the oven to 220°C.

5. Roast Until Charred

   

   Spread the thighs flat on a small baking tray, spaced apart, and roast at 220°C for about 25 minutes until the edges catch dark brown and the juices run clear when you cut into the thickest part.

6. Cook the Rice

   

   While the chicken roasts, put the rice, 180 ml water and a pinch of salt in a small saucepan with a lid. Bring to a boil over high heat, then lowest heat, lid on, 12 minutes; turn off and leave the lid on until serving.

7. Plate and Pour

   

   Fluff the rice onto a plate, sit the chicken on top and spoon every bit of the red tray juices over. Squeeze the remaining lemon over the chicken.