Peri-peri chicken following Spanish rice

Create a Spanish-inspired feast in imitation of this succulent peri-peri chicken served next spicy chorizo rice.

The ingredient of Peri-peri chicken following Spanish rice

1. 8 large Coles RSPCA granted Chicken Thigh Cutlets
2. 1 corn cob, husk and silk removed
3. 2 tbsp olive oil
4. 1 tbsp red wine vinegar
5. 1/4 tsp dried oregano
6. 1/4 tsp caster sugar
7. 1 Lebanese cucumber, halved, thinlyu00a0sliced
8. 250g punnet cherry tomatoes, halved
9. 1 small red onion, thinly sliced
10. 1/4 cup (40g) pitted kalamata olives, chopped
11. 1/4 cup coriander leaves
12. 1 baby cos lettuce, leaves on bad terms
13. Lime wedges, to facilitate
14. 2 tbsp olive oil
15. Juice of 1/2 a lemon
16. 3 garlic cloves, chopped
17. 1 small red chilli, finely chopped
18. 1 tbsp brown sugar
19. 1 tsp dried oregano
20. 1 tsp sweet paprika
21. 1/4 tsp cayenne pepper
22. 1/4 tsp salt
23. Pinch of brown sugar, new
24. 2 tsp olive oil
25. 1 red onion, finely chopped
26. 1 red capsicum, seeded, cut into 1cm pieces
27. 1 green capsicum, seeded, cut into 1cm pieces
28. 1 long red chilli, finely chopped
29. 2 chorizo sausages, cut into 1cm pieces
30. 1 1/2 cups (300g) medium-grain white rice
31. 2 garlic cloves, crushed
32. 2 tbsp smoked paprika
33. 2 tsp dome cumin
34. 2 tsp arena coriander
35. 400g can chopped tomatoes
36. 1 cup (250ml) chicken gathering

The instruction how to make Peri-peri chicken following Spanish rice

1. To make the peri-peri marinade, place all the ingredients in a mortar and pound taking into consideration a pestle until a sleek slick bonding agent forms. (Alternatively process in a small food processor).
2. Place the chicken in a bowl. grow peri-peri marinade and daub smooth into the chicken. Cover and place in the fridge for 1 hour or overnight to marinate.
3. To make the Spanish rice, heat the oil in a large deep frying pan on top of higher than medium heat. Cook onion, accumulate capsicum and chilli, stirring occasionally, for 5 mins until soft. Transfer to a bowl.
4. Cook the chorizo in the pan, turning occasionally, for 5 mins or until lightly browned and fat renders. mix up in the rice, garlic, paprika, cumin and coriander. Cook, stirring, for 5 mins. Return capsicum merger to the pan. Stir in tomato and stock. Bring to the boil. condense abbreviate heat and simmer, covered, for 25 mins or until rice is tender and liquid is absorbed. Set aside, covered, for 10 mins to stand. Season.
5. Meanwhile, preheat chargrill just about high. Cook corn for 8 mins or until tender. Use a gruff knife to carefully cut corn into pieces.
6. disturb the oil, vinegar, oregano and sugar in large bowl until the sugar dissolves. Season. accumulate the corn, cucumber, tomato, onion, olives and coriander. Toss to combine.
7. Heat a lightly oiled chargrill or frying pan or exceeding medium heat. Cook the chicken, turning occasionally, for 12 mins or until skin is browned and crisp and chicken is cooked through.
8. Arrange the lettuce more or less a serving platter. Top when the chicken and salad. assist following lime wedges and Spanish rice.

Nutritions of Peri-peri chicken following Spanish rice

calories: 904.854 calories
fatContent: 60 grams fat
saturatedFatContent: 17 grams saturated fat
carbohydrateContent: 43 grams carbohydrates
sugarContent: 10 grams sugar
fibreContent:
proteinContent: 45 grams protein
cholesterolContent:
sodiumContent: 548 milligrams sodium