Recipe: Pimped-up piri-piri rice

Boring chicken breast? No way! This dish takes four simple chicken breasts a long way: all the way to the red-pepper heat of Portugal. Did you know, by the way, that piri-piri originally comes from America? Portuguese sailors brought it back, and now you see piri-piri restaurants everywhere.

Preparation

1. Preheat the oven to 180 °C. Spread the rice in an even layer in an ovenproof dish.
2. Season the chicken breasts with salt and pepper. Heat 2 tablespoons of the olive oil in a frying pan and brown the chicken all over. Place the chicken breasts on top of the rice in the ovenproof dish.
3. Add the remaining olive oil to the pan and gently fry the onion and garlic. Add the red and yellow bell peppers and your chosen amount of chili pepper. Fry over low heat for 5 minutes, until the bell pepper is soft.
4. Add the thyme, oregano, smoked paprika, tomatoes and tomato purée. Stir briefly and season with salt and pepper.
5. Add the stock and red wine vinegar, bring to the boil and simmer for 3 minutes. Pour this mixture over the rice and chicken in the ovenproof dish. Cover the dish with aluminum foil and place in the oven for 45 minutes, until the rice and chicken are cooked through. Sprinkle with cilantro leaves and serve hot.

Title: Rijst & co
Author: Nisha Katona
Price: €23.50
Publisher: Good Cook

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