Portugese Chicken with Veggie Packed Rice Yoghurt and Mint

25 min
715 calories

Lightly spiced grilled chicken, vibrant veggie packed rice with some cooling yoghurt and mint. A cracker of a weeknight dinner and kid-friendly. We've left the skin on our chicken for juciness but if you prefer it without, then by all means just remove and discard the skin.

Number of servings

Ingredients

3 Chicken Thighs (skin on)
³⁄₄ Cup Basmati Rice
¹⁄₄ Cup Peas
100g Fire Roasted Red Capsicum
1 Brown Onion
100g Sweetcorn Kernels
1 Tbsp Coriander/Cumin/Turmeric
3 Tbsp Lemon Juice
1 Tbsp Brown Sugar
¹⁄₄ Cup Greek Yoghurt
1 ¹⁄₂ Tbsp Portugese Seasoning
1 Small Bunch Coriander

Ingredients

500g Pack Chicken Thighs (skin on)
1 ¹⁄₂ Cups Basmati Rice
¹⁄₂ Cup Peas
150g Fire Roasted Red Capsicum
1 Brown Onion
150g Sweetcorn Kernels
1 ¹⁄₂ Tbsp Coriander/Cumin/Turmeric
4 ¹⁄₂ Tbsp Lemon Juice
1 ¹⁄₂ Tbsp Brown Sugar
¹⁄₃ Cup Greek Yoghurt
2 ¹⁄₄ Tbsp Portugese Seasoning
1 Small Bunch Coriander

Ingredients

6 Chicken Thighs (skin on)
1 ¹⁄₂ Cups Basmati Rice
³⁄₄ Cup Peas
200g Fire Roasted Red Capsicum
1 Brown Onion
200g Sweetcorn Kernels
2 Tbsp Coriander/Cumin/Turmeric
6 Tbsp Lemon Juice
2 Tbsp Brown Sugar
¹⁄₂ Cup Greek Yoghurt
3 Tbsp Portugese Seasoning
1 Small Bunch Coriander

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

Get started

Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Pot
Frypan
Rice Cooker (Optional)

1 Marinate Chicken

In a bowl combine the chicken thighs, half the lemon juice, brown sugar and Portugese seasoning (red coloured spice packet) and a drizzle of oil. Leave to marinate for 10 minutes or up to 2 hours.

2 Prepare Rice

Dice onion and capsicum. Rinse the rice under cold water. Heat a pan over medium heat and add a drizzle of oil. Fry the onions for 2-3 minutes until translucent . Add the coriander/cumin/turmeric spice mix and the rice and cook for a further minute. Add 1 ¹⁄₂ cups of water and a pinch of salt. Simmer for 15 minutes or until rice is tender.

Tip! You may not need all of the onion.

3 Cook Chicken

Heat a pan over medium high heat and add a drizzle of oil. Seal the chicken on each side for 2 minutes or until caramelised, lower the temp and cook for a further 5-7 minutes, turning often until cooked through.

4 Finish Rice

Fluff the rice and add the sweetcorn and capsicum. Add a drizzle of lemon juice and salt and pepper to taste.

5 You Plate It

On a platter or serving plates, serve the rice, topped with the chicken. Dollop over yoghurt and pick coriander leaves and tear or roughly chop and add to the finished dish.

Step-by-step instructions