Portuguese chicken with rice

Recipes / Meat

Invite the flavours of Portugal into your weeknights.

Recipe «Portuguese chicken with rice» presented in category Recipes / Meat, to prepare this dish you will need no more 28 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Thickly slice chicken. Spoon rice mixture onto plates. Top with chicken. Serve with coriander and lemon wedges.