Portuguese Chicken Piri-Piri
photo by LifeIsGood
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 3 tablespoons olive oil
- 4 -6 chicken breast halves, skinless if desired
- salt & freshly ground black pepper
- 1 onion, thinly sliced
- 2 carrots, cut into thin strips
- 2 parsnips, cut into thin strips
- 1 red bell pepper, cored, seeded, and cut into thin strips
- 1 green bell pepper, cored, seeded, and cut into thin strips
- 4 cups chicken or 4 cups vegetable stock
- 3 -4 tomatoes, cored and quartered
- 1 tablespoon tomato paste
- 1 cinnamon stick
- 2 bay leaves
- 1 sprig fresh thyme
- piri-piri, sauce (or other hot sauce)
- 1 1⁄2 cups long-grain rice
- 1 tablespoon lime (or lemon juice)
directions
- Heat the oil in a large skillet over moderate heat. Season the chicken generously with salt and pepper and brown on all sides. Add the onion and saute for about 3 minutes. Add the remaining vegetables and saute until tender but not brown, about 5 minutes.
- Add the stock, tomatoes, tomato paste, cinnamon stick, bay leaves, thyme, and piri-piri sauce and bring to a boil. Ladle about 1 1/2 cups of the cooking liquid into a small pot and set aside. Place the rice in the bottom of a large baking dish. Transfer the chicken and vegetables to the baking dish and add the liquid from the skillet.
- Bake tightly covered in a preheated 350F oven until the rice is cooked, about 30 minutes. Meanwhile, heat the reserved liquid and add the lime juice and additional piri-piri sauce to taste. Serve the chicken and vegetables on top of the rice, and serve the additional sauce separately.
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Reviews
-
Great combination of flavors and textures. I especially love that this is a one-dish meal with lots of veggies. The rice was so good, once it absorbed all the flavorful sauce. I used 2 cups of rice and kept the liquids the same, which seemed to work perfectly. The recipe didn't state how much piri-piri sauce to use. I ended up adding about 2 tablespoons into the mixture, before baking. I'm not sure if that is right - but it tasted good to us! We cooked ours for about 40 minutes so all the sauce was absorbed into the rice. ~Made for ZWT 5~
-
This was a fabulous meal & easy to make. I followed the recipe, except for using potato instead of parsnip. I used 6 chicken breasts & think I would have liked a little more rice for that much chicken next time. Chicken came out so tender that DH could cut his with a fork. Looking forward to having leftovers for lunch. Made for ZWT5 by a fellow Hell's Kitchen Angel.
RECIPE SUBMITTED BY
TxGriffLover
Fort Worth, TX
I'm a graphic artist, living in beautiful Fort Worth, TX. Next to my love of music, cooking and trying new recipes, I am involved in animal rescue. I currently have 2 rescued Brussels Griffons, 2 foster Griffs and 3 funny parrots. I maintain a store on Cafe Press to raise funds to pay for vet bills for our rescued Brussels Griffons. Please visit our store at http://cafepress.com/griffy_rescue
or our main rescue site at http://brusselsgriffonrescue.org
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