A Portuguese dish with its roots in Angola and Mozambique that will awake your taste buds!
Crush the garlic cloves and juice the lemons, add the salt and mix together.
Rub the chicken with this and let it marinade for about an hour or overnight if possible.
For the sauce:
In a food processor mix together the chillies (if you want it less spicy you can remove the seeds and the white membrane), garlic, juice of the lemons, spices and vinegar and blend together until obtaining a thick paste. If necessary, add a little bit of brown sugar to balance the flavours.
To cook the chicken:
On a hot oiled griddle pan, add the chicken thighs skin side down and grill for a couple of minutes on each side. Transfer to a baking tray and brush with the sauce and continue to cook for about 8-10 minutes or until juices run clear.
Rinse the rice thoroughly and drain.
Cut the onion and peppers into small dice.
In a medium pot, add a splash of vegetable oil and then add the onions and peppers and cook until translucent. Add the spices and the rinsed rice. Cook for about 1-2 minutes until all the ingredients have blended together and the rice starts turning yellow.
Add the chicken stock and when it comes to a boil cover with a lid and reduce the heat to cook for about 6-8 minutes or until rice is fully cooked.
After this, remove from the heat and let it rest covered for about 3-5 minutes.
Place the chicken on a plate and if desired, baste it with some extra sauce.
Fluff the rice with a fork and serve alongside the chicken, garnish with a few leaves of parsley.
«Best chillies for this recipe are bird's eye as they give the piri piri its characteristic fruity and spicy flavour»