Zingy, zesty chicken! A dish easily cooked & served for lunch or dinner - a real crowd pleaser!
For the chicken:Place chicken in a large releasable / ziplock bag.Pour in the olive oil and lime juice. Sprinkle in the Cape Herb & Spice Portuguese Peri Peri Rub. Mix thoroughly, coating the chicken well.
Squeeze the air out and seal the bag. Refrigerate for 30 minutes or up to two hours. Heat a frying pan with a little drizzle of olive oil over medium-high heat. Sear the marinated chicken thighs, starting skin side down. Sear until deeply golden brown on both sides. Remove from the pan and set aside.
For the rice:Preheat oven to 180˚C.Heat olive oil in a large ovenproof saucepan / buffet casserole with a lid, over medium heat.Add the onion, red pepper and garlic. Season with Cape Herb & Spice Portuguese Peri Peri Rub.Cook until the vegetables are tender and fragrant. Pour in the tinned tomatoes and add the lime zest. Scatter over the rice and pour in the chicken stock.Briefly stir to mix everything together.Bring to a simmer. Add the seared chicken thighs to the pan, nestling them gently on top of the rice mixture. Cover with the lid and transfer to the oven. Bake for 25 minutes. Remove pan from the oven and place on a heat proof surface. Open and fluff the rice briefly, cover again and leave to steam for another 5 minutes.
Serve the baked chicken and rice family style straight from the pan. Serve with a side salad.Squeeze over some fresh lime juice before tucking in and enjoy! View on:
For the rice:Preheat oven to 390˚F.Heat olive oil in a large ovenproof saucepan / buffet casserole with a lid, over medium heat.Add the onion, red pepper and garlic. Season with Cape Herb & Spice Portuguese Peri Peri Rub.Cook until the vegetables are tender and fragrant. Pour in the tinned tomatoes and add the lime zest. Scatter over the rice and pour in the chicken stock.Briefly stir to mix everything together.Bring to a simmer. Add the seared chicken thighs to the pan, nestling them gently on top of the rice mixture.
Cover with the lid and transfer to the oven. Bake for 25 minutes.
Remove pan from the oven and place on a heat proof surface. Open and fluff the rice briefly, cover again and leave to steam for another 5 minutes.