Ingredients
8 long red chillies, seeded, chopped
6 green onions, chopped
4 cloves garlic, crushed
⅓ cup coarsely chopped coriander roots and stems
1 Tbsp smoked paprika
2 tsp brown sugar
⅓ cup extra virgin olive oil
2 Tbsp whisky (optional)
1.8kg whole chicken
Lime wedges, to serve
PORTUGUESE FRIED RICE
1 Tbsp vegetable oil
4 shallots, thinly sliced, plus extra, to serve
2 cloves garlic, crushed
⅓ cup finely chopped coriander roots and stems
½ x 25g packet peri peri spice rub
2 tsp smoked paprika
2 x 250g packets microwave white rice
½ cup diced roasted red capsicums
125g can corn kernels, drained
1 cup coriander leaves
Sea-salt flakes and freshly ground black pepper, to season
Method
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Put chilli, onion, garlic, coriander, paprika, sugar, oil and whisky (or 2 tablespoons of water) in a food processor; process until smooth.
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Cut chicken along both sides of backbone with kitchen scissors. Discard backbone. Turn chicken over. Press down on breastbone to flatten slightly. Rub chilli mixture over chicken.
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Put chicken, skin side up, in a 5.5 litre slow cooker. Cover with lid and cook on low for 3 hours.
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For Fried rice, heat oil in a large, deep frying pan on medium. Cook shallots, garlic, coriander, spice rub and paprika for 2 minutes, stirring. Add rice, toss to combine. Stir through capsicum, corn, coriander leaves and extra shallots. Season. Keep warm.
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Carefully remove chicken and reserve cooking liquid. Put chicken on a foil-lined oven tray. Preheat oven grill to high, cook for 5 minutes or until skin is golden and crisp. Drizzle with cooking liquid and serve with fried rice and lime.
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