I used to make a one pan chicken & rice dish in my first flat share after university. I hadn't made it for ages, but thought it would work well with piri piri flavours.
Serves 4
8 small chicken thighs
½ tsp hot chilli flakes
1 tbsp roughly chopped garlic
1 tsp salt
½ tsp oregano
½ tbsp paprika
50ml/1¾fl oz red wine vinegar
200g 1 large mug of rice
1½ mugs boiling water
1 chicken stock cube, crumbled
Oil for frying
Oil for frying
Stab the chicken thighs and marinade with all the ingredients apart from the rice, stock cube, oil, and water for a couple of hours, or ideally overnight.
In a large saucepan, large enough to take the chicken in a single layer, with a well fitting lid or that covers snugly with a plate, first fry the chicken in a little oil for about 5 minutes per side to brown.
Remove the chicken from the frying pan to a plate and stir in the rice. Add the boiling water, crumbled stock cube, and any remaining marinade. The fluid should come about 1cm above the level of the rice. Stir well until the stock cube is dissolved. Arrange the chicken thighs skin side back on top, bring to the boil then turn down to a the lowest heat and cover with a well fitting lid or plate and leave for 20 minutes. Do not lift the lid at any stage as this lets out valuable steam and heat.
After 20 minutes, check the chicken is cooked by piercing with a sharp knife or skewer and ensure the juices run clear with no blood.
Serve with a green salad or something else green - beans, broccoli...
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