Peri-Peri Chicken with Spicy Chorizo Rice

An oven-baked or barbecued chicken leg, coated in Harvester Peri-Peri sauce to give a tangy piquant flavour. Served on a bed of spicy rice, with chorizo, red onions, red peppers, sweet smoked paprika and chilli flakes.

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INGREDIENTS:

Serves 2
• 2 Chicken pieces
• 2 tsp olive oil
• 2 tbsp Harvester Peri-Peri Sauce

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For the spicy rice:

• 1 tsp olive oil
• 2 cups cooked basmati rice
• 2 small chorizo sausages cubed
• A chopped red onion
• A diced red pepper

• 1 tsp sweet smoked paprika
• ½ tsp chilli flakes
• 1 tbsp tomato puree
• 1 spring onion sliced (to serve)
• Corn cobettes (to serve)

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METHOD:

• Season chicken pieces with salt and pepper and a little oil, then add Harvester Peri-Peri Sauce to coat the chicken. If possible leave for an hour to for the flavour to develop.

• Cover and bake in oven dish for 40 minutes at 180c (or until fully cooked through).

• Meanwhile fry the red onions, chorizo, peppers in a little oil for a few minutes.

• Add the cooked rice, smoked paprika, chilli flakes and tomato puree and cook for 5 mins stirring continuously.

• Serve the chicken on a bed of rice (add some peri peri juices from the baking dish if desired) garnish with spring onions and corn cobettes.

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If you don’t fancy cooking at home and washing up,
you can always join us at Harvester and enjoy our sauces on your favourite dishes.