Name: Portuguese chicken with fried rice
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4
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

The secret to your incredibly juicy chook is to roast it in the slow cooker. Simply flash it under the grill at the end to get the crispy bits, whip up your flavour-packed fried rice and you’re done!

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

Put chilli, onion, garlic, coriander, paprika, sugar, oil and whisky (or 2 tablespoons of water) in a food processor; process until smooth.

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.

Put chicken, skin side up, in a 5.5 litre slow cooker. Cover with lid and cook on low for 3 hours.

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.

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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Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.