Piri piri chicken with jollof rice
Rated 3.5 stars by 4 users
Cuisine
African
Prep Time
45 minutes
Cook Time
45 minutes
Not so simple. Very tasty! No more boring chicken and rice, made this recipe with some Nandos sauce and mayo with juice chicken and a fluffy rice! I'm sure it will be in your standard meal rotation!
Ingredients
-
Chicken thighs/breast/wing/leg
- 2 white onion, cut in quarters and peeled
- 4 red bell peppers
- 7 Thai red chilies, stems removed
- 1 lemon, zested and juiced
- 1/3 cup / 80 ml white distilled vinegar
- 4 teaspoons / 10 gr smoked paprika
- 3/4 teaspoon / 0.5 gr dried oregano
- 3/4 teaspoon / 3 gr ground white pepper
- 8 cloves garlic, roughly chopped
- 1 tablespoon / 15 gr light brown sugar
- 1 bay leaf
- Splash of lemon juice, if needed
- Salt, to taste
- 1-2 tablespoons / 18 gr honey, (optional)
- 1/4 cup / 60 ml vegetable oil
- Lemon juice
- Lemon zest
- 50 gr per peri sauce
- 1 egg yolk
- 1 garlic clove
- 1 tsp Dijon mustard
- Salt
- Pepper
- 1 tbsp ice cold water
- 150 ml neutral oil
- White onion
- 2 tbsp tomato paste
- Peri peri marinate
- 2 bay leaves
- 4 cups chicken stock
- 2 cups rice
- Salt
- Oil
- Cilantro
- Lemon juice
Piri piri marinate
Piri piri sauce
Piri piri mayo
Jollof rice
Garnish
Directions
Cut the white onion into quarters and layer on a baking sheet with baking paper together with the bell peppers. Place underneath the broiler until charred or even better do this on an open fire!
- When the bell peppers are charred add to a bowl and cover. Set aside for 10 minutes before removing the skin and save the paprika juice.
- Slice the stems of the Thai peppers and remove the seeds if you don’t want it to spicy
- Add the bell peppers, onion, garlic, chilies, spices, vinegar, lemons zest and juice to a blender and blend until smooth
- Add to a pan, bring to a boil and go in with the bay leaves and brown sugar. When the sugar is dissolved bring to a low simmer and let thicken for 15 minutes
- Go back into the blender, blend again until smooth and add salt and honey to taste
Piri piri sauce
Add half the marinate to a blender and slowly blend in the oil until a sauce consistency is formed
Piri piri mayo
Whisk together the egg yolk, grated garlic, salt mustard and pepper.
- Slowly add in the oil while mixing constantly to emulsify.
- When all the oil is combined, go in with the water to loosen and season with lemon juice and some of the peri peri sauce.
Chicken
Salt the chicken and marinate in a bit of the peri peri marinate.
- Add to a baking tray skin side up and brush with the peri peri sauce
- Bake at 160 degrees Fahrenheit for about 40 minutes or until an internal temperature of 72 degrees Celsius. If you like it charred and the last few degrees underneath the broiler!
- Brush again with the sauce and serve immediately
Piri piri jollof rice
Mince the onion
- Add oil to a pan and go in with the onion, tomato paste and all the remaining peri peri marinate (this gives the flavor and color to the rice!). Fry well
- Wash the rice and add to the pan, stir and cover with the chicken stock and the paprika juice. Add the bay leaves and cover. Bring to a boil and let simmer for 15 minutes, turn off the heat and let covered set for another 5-15 minutes.
- Optional stir in some butter before serving