Peri-Peri Chicken with Charred Tenderstem
A single portion of Portuguese cooking, ready in 20 minutes with 5 minutes of prep. Written for one, so there is nothing to halve and nothing to waste. It brings some heat.
Method
- 1
Cook the rice according to the packet instructions.
- 2
Season the chicken thighs with salt and rub with half the olive oil.
- 3
Heat a frying pan over medium-high heat and cook the chicken for 5–6 minutes each side until charred and cooked through, adding the peri-peri sauce for the last 1–2 minutes to glaze.
- 4
While the chicken cooks, toss the broccoli in the remaining olive oil and cook in a separate hot griddle or frying pan for 4–5 minutes, turning, until charred and just tender.
- 5
Season to taste, then slice the chicken and serve over the rice with the charred broccoli, finished with a squeeze of lemon.
