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with lime and coriander rice, charred corn and pickled jalapeños
Step aside Nando's, this peri peri chicken recipe is here to stay and it's just as delicious as you would hope. The marinade is as simple as blending a handful of ingredients together, and then everything goes straight into the slow cooker so you can set and forget. The addition of the charred corn, pickled jalapeños and coriander lime rice takes the chicken to the next level.
Serves: 4
Ingredients
Peri Peri sauce:
1 red capsicum
2 red chillis (seeds removed if less heat is desired)
2 garlic cloves
1 small brown onion
1/4 cup white wine vinegar
3 tbsp olive oil
1 tsp thyme
1 tsp smoked paprika
2 tbsp sugar
2 tbsp tomato paste
1 whole chicken
4 cups mixed lettuce
1 can of corn, charred
Coriander lime rice:
1 cup long grain rice (uncooked)
1 1/2 cups water
1/2 bunch coriander, roughly chopped (plus extra for serving)
Juice from 1 lime (plus lime wedges to serve)
Pickled jalapeños:
4 jalapeños, finely sliced
1/2 cup water
1/3 cup vinegar
2 tbsp sugar
pinch of salt
Method
In a blender, blitz together all of the ingredients for the peri peri sauce.
Place the chicken in the slow cooker, cover with the sauce, season with salt and pepper and place on low for 5-6 hours.
Remove the chicken from the slow cooker and place on a large baking tray. Spoon over some of the sauce from the base of the slow cooker and place in the oven (on 200’C) for 10-12 minutes or until golden on top.
For the pickled jalepinos, add the water, vinegar, sugar and salt to a small jar or bowl and stir well until the sugar has dissolved, add the sliced jalepinos and leave to pickle.
Cook the rice in a rice cooker (on the stove). Once cooked, add the chopped coriander and lime juice and stir well until combined.
To serve, place some mixed lettuce and some rice in a bowl. Slice up the chicken and divide between bowls. Spoon over the charred corn, extra coriander, a lime wedge and finish with a spoonful of the sauce.
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