This was a HIT! Can't believe how quick and easy to put together this recipe
Ingredients:
Chicken
1 whole chicken
1 tsp smoked paprika
1 tsp garlic paste
½ tsp dried thyme
1 lemon zest
Peri-Peri Sauce
1 ½ tbsp cooking oil
1 ½ tbsp garlic
1 medium onion
1 bell pepper
1 ¼ tsp salt
2 tbsp tomato paste
2 bay leaves
½ tsp smoked paprika
1 ½ tbsp coriander
1 tsp peri peri chili
1 cup water
1 tbsp lemon juice
2 lemon peel
2 tbsp white vinegar
¼ tsp dried thyme
Rice
1 tsp cooking oil
1 tsp butter
1 tbsp tomato paste
1 green chili
½ cup bell pepper
¼ cup onion
1 tsp salt
½ tsp roasted cumin
½ tsp turmeric
2 cups basmati rice
Instructions:
1. Form butterfly shape using the chicken
2. Sprinkle salt to taste
3. Coat the chicken with cooking oil, smoked paprika, garlic paste, dried thyme, and zest of one lemon
4. Turn over the chicken and sprinkle salt
5. Marinate for 30 minutes
6. Place chicken on a nonstick pan and cook for 20 minutes of low heat
7. Add cooking oil to a separate pan and add chopped garlic, onion, bell pepper, salt, tomato paste, bay leaves, smoked paprika, crushed coriander, and peri-peri chili powder
8. Pour in a cup of water
9. Cook for 5-6 minutes on low heat
10. Add lemon juice and lemon peel
11. Mix in white vinegar dried thyme
12. Puree the peri-peri sauce and place it in a jar
13. Prepare rice by adding cooking oil to a pan along with butter, tomato paste, chopped green chilies, bell pepper, onion, salt, roasted cumin, and turmeric
14. Mix in soaked basmati rice
15. Pour in hot water, cover with a lid and cook for 15 minutes on low heat
16. Remove rice from heat and set it aside
17. Turn over the chicken and cook for another 7 minutes on low heat
18. Check temperature to ensure chicken is fully cooked before serving
19. Put the desired amount of peri-peri sauce over the chicken and serve with rice
20. Ready to enjoy!