Portuguese Peri-Peri Chicken with Roasted Capsicum Rice

For the Chicken:

• 4 Tender Gourmet Butchery Chicken Thighs (skin-on, bone-in or boneless)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon smoked paprika
• 1 teaspoon chilli flakes (adjust to taste)
• 1 tablespoon lemon juice
• Zest of ½ lemon
• 1 teaspoon oregano
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Roasted Capsicum Rice:

• 1 cup long grain or basmati rice
• 1½ cups chicken stock or water
• 1 red capsicum, roasted, peeled and chopped
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 tablespoon chopped parsley

Let’s get cooking! Follow these steps for a spicy chicken dish with a hearty, flavourful side.

Marinate the Chicken:

• In a bowl, mix olive oil, garlic, paprika, chilli flakes, lemon juice, lemon zest, oregano, salt and pepper.
• Coat chicken thighs thoroughly in the marinade. Cover and refrigerate for at least 1 hour, or overnight for stronger flavour.

Cook the Chicken:

• Preheat oven to 200°C, or set up your BBQ to medium heat.
• Roast or grill the chicken for 35–40 minutes, turning halfway, until cooked through and nicely charred (internal temp: 74°C).

Prepare the Roasted Capsicum Rice:

• In a saucepan, sauté onion and garlic in olive oil until soft.
• Add rice and stir to coat in oil. Add stock and bring to a boil.
• Reduce heat, cover, and simmer for 12–15 minutes or until rice is cooked.
• Stir through roasted capsicum and chopped parsley before serving.

Serve & Enjoy:

• Plate the chicken over a bed of capsicum rice. Garnish with extra parsley or a wedge of lemon.

Cooking Tips:

• Use boneless chicken thighs for faster cooking, or butterflied whole chicken for presentation.
• Roast capsicum in the oven or use store-bought jarred as a shortcut.
• Add a drizzle of yoghurt or aioli to cool the heat if needed.