Portuguese chicken with rice

Invite the flavours of Portugal into your weeknights.

Preheat grill on high. Halve capsicum. Remove and discard seeds and membrane. Cut each piece in half. Place capsicum, skin-side up, on a tray lined with foil. Grill for 5 to 7 minutes or until charred and tender. Place in a snap-lock bag. Seal. Set aside for 10 minutes. Peel and discard skin from capsicum. Set aside to cool for 5 minutes.
Place capsicum, lemon juice, paprika, coriander, garlic and 1 tablespoon oil in a food processor. Process until smooth. Transfer mixture to a shallow glass or ceramic dish. Add chicken. Toss to coat. Refrigerate overnight, if time permits.
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Drizzle chicken with remaining oil. Season lightly with pepper. Toss to coat. Heat a frying pan over medium-high heat. Add chicken. Cook for 2 to 3 minutes each side or until golden. Transfer to prepared baking tray. Bake for 12 to 15 minutes or until just cooked through. Remove from oven. Stand, covered, for 5 minutes to rest.
Meanwhile, cook rice in a large saucepan of boiling water, following packet directions, adding carrot for the last 5 minutes and corn and beans in the last 2 minutes, or until just tender. Drain.
Thickly slice chicken. Spoon rice mixture onto plates. Top with chicken. Serve with coriander and lemon wedges.

Source

1 large red capsicum

2 tbsp lemon juice

2 tsp sweet paprika

2 tsp ground coriander

3 garlic cloves

2 tbsp olive oil

500g chicken breast fillets

1 cup medium grain brown rice

1 carrot, diced

1/2 cup frozen corn kernels

100g green beans, trimmed, cut into 2cm lengths

Fresh coriander leaves and lemon wedges, to serve

Mixing Bowl Set