South African Peri-Peri Chicken
A single portion of South African cooking, ready in 23 minutes. Roughly £1.60 a portion. Expect a bit of heat.
Per portion
Calories from protein 21%, carbs 35%, fat 44%. Estimated from the ingredients.
Roughly £1.60 a portion.
Method
- 1
Put the rice, stock and a pinch of the paprika in a small pan, bring to the boil, then cover and cook on the lowest heat for 12 minutes until the stock is absorbed. Leave covered off the heat. Cooking for more? Once it boils, let it bubble uncovered for 2–3 minutes before you cover it, and allow a few minutes longer: keep it covered until the rice is tender and the liquid absorbed.
- 2
Toss the chicken with the paprika, chilli flakes, garlic, ½ tsp salt and a squeeze of lemon.
- 3
Fry in a splash of oil over medium heat for 5–6 minutes each side until charred in places and cooked through with no pink inside (75°C in the thickest part).
- 4
Stir the pan juices through the rice, then serve the chicken beside it with the remaining lemon squeezed over.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/south-african-peri-peri-chicken/
