Portuguese Piri-Piri Chicken with Lemon Rice

Ingredients

• 2 boneless chicken thighs, about 10 oz
• 1 tbsp piri-piri sauce
• 1 garlic clove, grated
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 cup rice
• 1 cup chicken stock
• 1/2 red bell pepper, sliced
• 1 tbsp olive oil
• 2 tbsp chopped parsley
• Salt and black pepper

Steps

1. Mix piri-piri sauce, garlic, zest, lemon juice, salt and pepper; coat chicken and marinate while you start rice.
2. Simmer rice with stock and a pinch of salt until tender, then cover off heat.
3. Heat oil in a grill pan or skillet and cook chicken and pepper until charred and chicken reaches 165F.
4. Rest chicken 5 minutes and slice it.
5. Fluff rice with parsley and a little extra lemon zest.
6. Divide rice, pepper and chicken between two plates and spoon over any pan juices.

Allergen note: Check chili sauce and stock for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.