What are the main ingredients in Portuguese-style Peri-Peri Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel

What is the nutritional information of Portuguese-style Peri-Peri Chicken?

Calories: 991, Carbs: 83 grams, Fat: grams, Protein: 70.5 grams, Sugar: 12.8 grams, Salt: 1448 grams

How do I prepare Portuguese-style Peri-Peri Chicken?

SALAD & DRIZZLE: In a bowl, place the rinsed salad leaves, halved baby tomatoes, diced cucumber, crumbled feta and juice of 1 lemon wedge. Toss together, season and set aside. n a small bowl, combine the yoghurt, a squeeze of lemon juice, and seasoning. Loosen with water in 5ml increments until drizzling consistency. BUTTERY CORN ON THE COB: Place a pan that has a lid over a high heat. Add a drizzle of oil and a splash of water to just cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter (optional) and any remaining lemon zest (optional). Fry for a further 2 minutes until cooked through and golden, turning as it colours. Set aside to cool. VERY-PERI FEAST: Plate up the zesty rice and top with the peri-peri chicken. Serve the feta salad and the corn on the cob alongside. Drizzle over the zingy yoghurt dressing and serve a lemon wedge on the side. Sizzling, Chef! PERI-PERI ROAST: Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with paper towel, coat in oil, the rub and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crispy. In the final 5 minutes, turn the oven to the grill setting or the highest temperature. ZESTY BROWN RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water with the chicken stock and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and mix through ½ of the lemon zest.

What should be prepared from my kitchen to make Portuguese-style Peri-Peri Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel

Portuguese-style Peri-Peri Chicken

This peri-peri chicken is so delicious, they named it twice. Smoky, spicy, crispy, tender roast chicken served with zesty brown rice, charred buttery corn on the cob and a Mediterranean-style salad with cucumber, tomatoes, and Danish-style feta all drizzled with a zingy yoghurt dressing! U-mami!

Portuguese-style Peri-Peri Chicken

with zingy yoghurt drizzle & a Mediterranean-style salad

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Brown Basmati Rice
Chicken
Chicken Stock
Corn On The Cob
Cucumber
Danish-style Feta
Free-range Chicken Pieces
Lemon
Lemons
Low Fat Plain Yoghurt
NOMU Peri-Peri Rub
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Paper Towel

Photo of Portuguese-style Peri-Peri Chicken

Serves 1

PERI-PERI ROAST
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with paper towel, coat in oil, the rub and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crispy. In the final 5 minutes, turn the oven to the grill setting or the highest temperature.
ZESTY BROWN RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water with the chicken stock and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and mix through ½ of the lemon zest.
BUTTERY CORN ON THE COB
Place a pan that has a lid over a high heat. Add a drizzle of oil and a splash of water to just cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter (optional) and any remaining lemon zest (optional). Fry for a further 2 minutes until cooked through and golden, turning as it colours. Set aside to cool.
SALAD & DRIZZLE
In a bowl, place the rinsed salad leaves, halved baby tomatoes, diced cucumber, crumbled feta and juice of 1 lemon wedge. Toss together, season and set aside. In a small bowl, combine the yoghurt, a squeeze of lemon juice, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
VERY-PERI FEAST
Plate up the zesty rice and top with the peri-peri chicken. Serve the feta salad and the corn on the cob alongside. Drizzle over the zingy yoghurt dressing and serve a lemon wedge on the side. Sizzling, Chef!

Free-range Chicken Pieces - 2
NOMU Peri Peri Rub - 10ml
Brown Basmati Rice - 75ml
Chicken Stock - 5ml
Lemon - 1
Corn On The Cob - 1
Salad Leaves - 20g
Baby Tomatoes - 80g
Cucumber - 50g
Danish-style Feta - 40g
Low Fat Plain Yoghurt - 30ml

Download the Recipe

Serves 2

PERI-PERI ROAST
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with paper towel, coat in oil, the rub and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crispy. In the final 5 minutes, turn the oven to the grill setting or the highest temperature.
ZESTY BROWN RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water with the chicken stock and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and mix through ½ of the lemon zest.
BUTTERY CORN ON THE COB
Place a pan that has a lid over a high heat. Add a drizzle of oil and a splash of water to just cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter (optional) and any remaining lemon zest (optional). Fry for a further 2 minutes until cooked through and golden, turning as it colours. Set aside to cool.
SALAD & DRIZZLE
In a bowl, place the rinsed salad leaves, halved baby tomatoes, diced cucumber, crumbled feta and juice of 1 lemon wedge. Toss together, season and set aside. n a small bowl, combine the yoghurt, a squeeze of lemon juice, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
VERY-PERI FEAST
Plate up the zesty rice and top with the peri-peri chicken. Serve the feta salad and the corn on the cob alongside. Drizzle over the zingy yoghurt dressing and serve a lemon wedge on the side. Sizzling, Chef!

Free-range Chicken Pieces - 4
NOMU Peri Peri Rub - 20ml
Brown Basmati Rice - 150ml
Chicken Stock - 10ml
Lemon - 1
Corn On The Cob - 2
Salad Leaves - 40g
Baby Tomatoes - 160g
Cucumber - 100g
Danish-style Feta - 80g
Low Fat Plain Yoghurt - 65ml

Download the Recipe

Serves 3

PERI-PERI ROAST
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with paper towel, coat in oil, the rub and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crispy. In the final 5 minutes, turn the oven to the grill setting or the highest temperature.
ZESTY BROWN RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water with the chicken stock and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and mix through ½ of the lemon zest.
BUTTERY CORN ON THE COB
Place a pan that has a lid over a high heat. Add a drizzle of oil and a splash of water to just cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter (optional) and any remaining lemon zest (optional). Fry for a further 2 minutes until cooked through and golden, turning as it colours. Set aside to cool.
SALAD & DRIZZLE
In a large bowl, place the rinsed salad leaves, halved baby tomatoes, diced cucumber, crumbled feta and juice of 2 lemon wedges. Toss together, season and set aside. n a small bowl, combine the yoghurt, a squeeze of lemon juice, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
VERY-PERI FEAST
Plate up the zesty rice and top with the peri-peri chicken. Serve the feta salad and the corn on the cob alongside. Drizzle over the zingy yoghurt dressing and serve a lemon wedge on the side. Sizzling, Chef!

Free-range Chicken Pieces - 6
NOMU Peri Peri Rub - 30ml
Brown Basmati Rice - 225ml
Chicken Stock - 15ml
Lemons - 2
Corn On The Cob - 3
Salad Leaves - 60g
Baby Tomatoes - 240g
Cucumber - 150g
Danish-style Feta - 120g
Low Fat Plain Yoghurt - 85ml

Download the Recipe

Serves 4

PERI-PERI ROAST
Preheat the oven to 200°C. Place the chicken pieces on a roasting tray. Pat dry with paper towel, coat in oil, the rub and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crispy. In the final 5 minutes, turn the oven to the grill setting or the highest temperature.
ZESTY BROWN RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water with the chicken stock and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and mix through ½ of the lemon zest.
BUTTERY CORN ON THE COB
Place a pan that has a lid over a high heat. Add a drizzle of oil and a splash of water to just cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter (optional) and any remaining lemon zest (optional). Fry for a further 2 minutes until cooked through and golden, turning as it colours. Set aside to cool.
SALAD & DRIZZLE
In a large bowl, place the rinsed salad leaves, halved baby tomatoes, diced cucumber, crumbled feta and juice of 2 lemon wedges. Toss together, season and set aside. n a small bowl, combine the yoghurt, a squeeze of lemon juice, and seasoning. Loosen with water in 5ml increments until drizzling consistency.
VERY-PERI FEAST
Plate up the zesty rice and top with the peri-peri chicken. Serve the feta salad and the corn on the cob alongside. Drizzle over the zingy yoghurt dressing and serve a lemon wedge on the side. Sizzling, Chef!