Peri Peri Chicken With Spicy Rice
Ingredients
- Chicken 1
- Lemon 4 – 5
- Salt 1 tsp
- Soya sauce 2 tbsp
- Black pepper 1 tsp (crushed)
- Paprika powder 2 tbsp
- Garlic 2 tbsp
- Chicken powder 1 tsp
- Worcestershire sauce 2 tbsp
- Peri peri sauce 4 tbsp
- Oil ¼ cup
- Kachri powder/Meat tenderizer 1 tsp
For Peri Peri Sauce:
- Kashmiri red chili 6
- Red chili 12 – 15 (whole)
- Red chili 2 tbsp (crushed)
- Oil ¼ cup
- White vinegar ½ cup
- Onion 1
- Tatri ½ tsp
- Garlic clove 4
- Coriander 1 tsp (crushed)
- Salt 1 tsp
- Rye powder 1 tsp
For Spicy Rice:
- Rice 750 gm (soaked)
- Oil ¼ cup
- Onion 1 cup (omelet style chopped)
- Garlic 1 tbsp (crushed)
- Salt to taste
- White pepper 1 tsp (powder)
- Peri peri sauce 4 tbsp
- Carrot 2 (Finelt chopped)
Recipe
- Marinate chicken with lemon juice, salt, soya sauce, black pepper, paprika powder, garlic, chicken powder, Worcestershire sauce, peri peri sauce, oil and kachri powder. Keep aside for 3 to 4 hours. (You can always use ready made sauce if you want.)
- Cook chicken pieces in pre-heated oven for 25 to 30 minutes on 200°C.
- When it becomes tender and water dries up then take out chicken in grill pan and cook for 5 to 7 minutes.
- When chicken color turns golden brown that it’s mean chicken is ready.
- Mix all ingredients in blender and blend well.
- Peri peri sauce is ready.
- Boil rice in a wok.
- Then heat oil in a pan and fry onion and garlic.
- Add boiled rice in it.
- Now add salt and white pepper. Mix well.
- Finally add the peri peri sauce toss the mixture.
- Take out in platter.
- Serve hot.