This is what happens when the chicken shop decides normal seasoning isn't enough. Flame-charred chicken coated in a fiery piri piri marinade, served over smoky spicy rice that's absorbed every bit of flavour it can physically handle. Hot. Tangy. Garlicky. The sort of fakeaway that makes your lips tingle slightly while you immediately go back for another forkful. Exactly as intended.
You’ll Need
600g chicken thighs, sliced into strips
1 tbsp olive oil, 250g cooked rice
Piri Piri Marinade
3 cloves garlic, finely grated
1 tbsp lemon juice, 1 tbsp vinegar
1 tsp smoked paprika, 1 tsp chilli powder, 1 tsp oregano
½ tsp cayenne pepper, 1 tsp salt
½ tsp black pepper
Spicy Rice
1 small onion, finely diced
1 red pepper, diced, 1 tsp smoked paprika
½ tsp turmeric, ½ tsp chilli flakes, 1 tbsp tomato purée
To Finish
Spring onions, sliced
Fresh parsley
Optional but Dangerous
Extra piri piri sauce
Jalapeños
Garlic mayo
Lime wedges
Method
Preheat your air fryer to 200°C.
Mix together the garlic, lemon juice, vinegar, smoked paprika, chilli powder, oregano, cayenne, salt, black pepper,
and olive oil.
Add the chicken and coat thoroughly.
Leave to marinate for 20 minutes if you've got time.
Place the chicken into the air fryer basket in a single layer.
Air fry at 200°C for 12–14 minutes, shaking halfway, until lightly charred around the edges and cooked through.
Meanwhile place the onion and red pepper into a foil tray.
Cook at 190°C for 4–5 minutes until softened.
Add the smoked paprika, turmeric, chilli flakes, tomato purée, and rice.
Mix thoroughly.
Cook for another 4–5 minutes until hot and fragrant.
Fill serving boxes with the spicy rice.
Pile the piri piri chicken over the top.
Finish with spring onions and parsley.
Serve immediately with extra piri piri sauce if using.