Description
This vibrant Piri-piri chicken recipe features juicy skin-on chicken thighs and drumsticks marinated in spicy piri-piri sauce, baked to crispy perfection. Served alongside a fragrant and spicy rice sautéed with peppers, spring onions, tomato purée, and smoked paprika, it offers a full-flavored, satisfying meal with optional fresh vegetables or salad.
Ingredients
Scale
Chicken and Marinade
- About 4 skin-on chicken thighs and 4 drumsticks (mixed pack)
- 6 tbsp piri-piri marinade (mild, medium or hot variety)
- 1 tbsp sunflower oil
Spicy Rice
- 2 peppers (any colour), deseeded and finely chopped
- ½ bunch spring onions, sliced (white and green parts separated)
- 4 tbsp tomato purée
- 1 tbsp sweet smoked paprika
- 250g cooked rice
To Serve (optional)
- Vegetables or salad
Instructions
- Marinating the Chicken: Preheat your oven to 200°C (180°C fan) or gas mark 6. Using a sharp knife, slash each piece of chicken three times to allow the marinade to penetrate deeply. Pour over the piri-piri marinade and mix to coat thoroughly. For best flavor, refrigerate and marinate for some time, but if short on time, proceed immediately.
- Baking the Chicken: Arrange the marinated chicken pieces skin-side up in a roasting tin. Place in the oven and bake for 30 minutes at 200°C (180°C fan)/gas 6. Then, increase the oven temperature to 220°C (200°C fan) or gas mark 7 and roast for an additional 15 minutes or until the chicken skin crisps up to a golden brown and is cooked through.
- Preparing the Spicy Rice: While the chicken finishes cooking, heat the sunflower oil in a frying pan over medium heat. Add the chopped peppers and white parts of the spring onions and cook for about 5 minutes until softened. Stir in the tomato purée and sweet smoked paprika, mixing well.
- Combining the Rice: Add the cooked rice to the pan, breaking it up with a wooden spoon so each grain is coated with the flavorful mixture. Increase the heat to high, occasionally scraping the bottom of the pan to release any bits sticking, creating a mix of soft and crispy textures in the rice. Heat thoroughly until the rice is piping hot.
- Finishing Touches and Serving: Sprinkle the green parts of the spring onions over the rice just before serving. Plate the crispy piri-piri chicken alongside the spicy rice and optionally serve with fresh vegetables or a side salad for a complete meal.
Notes
- For extra flavor, marinate the chicken overnight if you have time.
- You can adjust the heat level of the piri-piri marinade by choosing mild, medium, or hot varieties according to your preference.
- Use fresh cooked rice (preferably cooled) for best texture when frying to avoid mushiness.
- Serve with a crisp salad or steamed vegetables to balance the spicy, rich flavors.
- If you do not have smoked paprika, regular paprika can be substituted but will have a milder, less smoky flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Portuguese-inspired
Keywords: Piri-piri chicken, spicy rice, baked chicken, Portuguese cuisine, smoky paprika, easy dinner, marinated chicken
