Frango Churrasco Style Chicken Skewers
with Green Portuguese Style Baked Rice
Just right for a family dinner this summer, the Frango Churrasco Style Chicken Skewers with Green Portuguese Style Rice will transport you to balmy beaches from your very own kitchen. Fresh and colourful, ‘churrasco’- grilled or barbecued chicken - is popular all over Portugal, and will soon be a firm favourite at home, too!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Red Onion
2
Garlic Clove
1
Flat Leaf Parsley
½
Lemon
25
Sun-Dried Tomato Paste
2
Peri Peri Seasoning
4
Bamboo Skewers
3
British Chicken Thighs
175
Risotto Rice
20
Chicken Stock Paste
120
Peas
Not included in your delivery
½
Sugar for the Marinade
1.5
Olive Oil for the Marinade
450
Water for the Rice
30
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all). Zest and halve the lemon.
In a medium bowl, combine the sun-dried tomato paste, lemon zest, sugar and olive oil for the marinade (see ingredients for both amounts), half the garlic and three quarters of the peri peri seasoning. Season with salt and pepper, mix together, then set aside.
Heat a drizzle of oil in a large ovenproof pan on medium-high heat (If you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later).
Once hot, add the onion and season with salt and pepper. Stir-fry until soft and golden, 6-8 mins.
Meanwhile, soak your skewers in cold water to prevent them from burning.
Cut the chicken thighs into 2cm chunks and add them to the marinade bowl. Mix well to coat, then set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once the onion has softened, stir in the remaining garlic and cook for 1 min.
Add the risotto rice, then stir and cook until the edges are translucent, 1-2 mins.
Stir in the water for the rice (see ingredients for amount), chicken stock paste and remaining peri peri. Bring to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
Meanwhile, thread the chicken pieces onto the skewers (2 per person) and transfer to a baking tray.
Once the rice has baked for 10 mins, bake the skewers on the top shelf of your oven until cooked through, 10-15 mins. Turn halfway through. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When the rice is cooked, remove it from the oven and mix in the butter (see ingredients for amount), peas, a squeeze of lemon juice and two thirds of the parsley.
Season to taste with salt, pepper and more lemon juice if needed. Add a splash of water if it's a little thick.
Spoon the rice into your bowls and serve the chicken skewers on top. Sprinkle over the remaining parsley to finish.
Enjoy!
