Portugese Chicken with Veggie Packed Rice Yoghurt and Mint

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.

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.

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.

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

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.

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.

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.

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.

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

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.