Spicy Piri Piri Chicken with Turmeric Rice

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

Chef

Artur Antunes

INGREDIENTS

PIRI PIRI  SAUCE

30 mL (2 Tbsp) Canola or Olive Oil

2-3 Garlic Cloves, minced

5 mL Cayenne Pepper

5 mL Salt (or to taste)

30 mL (2 Tbsp) Chili Flakes (or to taste)

30 mL (2 Tbsp) Paprika

30 mL (2 Tbsp) Lemon Juice

30 mL (2 Tbsp) White Vinegar

TURMERIC RICE

15 mL (1 Tbsp) Canola or Olive Oil

1 small Cooking Onion, finely chopped

2 Garlic Cloves, minced

5 mL (1 tsp) Turmeric, ground

3 mL (½ tsp) Black Pepper, ground

625 mL (2 ½ cups) Chicken or Vegetable Stock

250 mL (1 cup) Brown Rice, dry

Salt (to taste)

CHICKEN

Chicken cut into pieces

METHOD

PIRI PIRI SAUCE

  1. Heat oil in a pot. Sauté garlic for 1 minute. Add spices and sauté 1 minute. Add lemon juice and white vinegar and simmer 1 minute.
  2. In a blender, mix well. Let cool.
  3. Place in a jar with lid. Refrigerate until ready to use. Can be stored in the refrigerator up to 1 week.

TURMERIC RICE

  1. In a pot, sauté onions until soft. Add garlic, turmeric and black pepper. Cook for 1 minute.
  2. Add stock and bring to a boil.
  3. Add rice. Stir, cover and simmer until cooked. Fluff with a fork.

PIRI PIRI CHICKEN

  1. In a bowl or bag, toss chicken pieces with Piri Piri sauce to coat each piece. Cover bowl or seal the bag and place in the refrigerator overnight.
  2. When ready to cook chicken, preheat oven to 350 degrees. Place chicken in oven and cook until golden and the correct internal temp is reached.
  3. To serve, place cooked rice on plate, add chicken. Drizzle with pan juices. Serve with roasted vegetables or salad.