Portugal · Chicken · No. 013
Peri-Peri Chicken with Charred Tenderstem
A single portion of Portuguese cooking, ready in 17 minutes with 5 minutes of prep. Written for one, so there is nothing to halve and nothing to waste. It brings some heat.
Spicy
Method
- 1
Cook the rice according to the packet instructions.
- 2
Toss the chicken thighs in the peri-peri sauce to coat.
- 3
Heat a frying pan over medium-high heat and cook the chicken for 5–6 minutes each side until charred and cooked through.
- 4
While the chicken cooks, toss the broccoli in the olive oil and cook in a separate hot griddle or frying pan for 4–5 minutes, turning, until charred and just tender.
- 5
Taste and adjust the seasoning.
- 6
Slice the chicken and serve over the rice with the charred broccoli, finished with a squeeze of lemon.
