Chicken Piri Piri

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Chicken Piri Piri
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Difficulty:
easy
Difficulty
Preparation:
3 h. 15 min.
Preparation

Ingredients

for
4
For the chicken
8
For the marinade
8
250 milliliters
250 milliliters
1
2 teaspoons
1 tablespoon
freshly ground Pepper
freshly grated Nutmeg
1
organic Lemon (cut in slices)
1
organic Orange (cut in pieces)
1
Whiskey (generous portion of)
For the rice
350 grams
Short-grain rice (risotto rice)
1 liter
250 milliliters
1
3
freshly ground Pepper
Black olives (without pits)

Preparation steps

1.

For the marinade: Peel garlic and mash together with fine white wine. Combine water, bay leaf, paprika, Worcestershire sauce and pepper and stir together with garlic wine. Add lemon slices and orange pieces, muddle the citrus so that the juice and pulp emerges but leave the slices and pieces in the marinade. Season to taste with a little whiskey.

2.

For the chicken: Rinse chicken drumsticks and pat dry. At the thick places cut a little with a sharp knife, then place in a large bowl, pour marinade over, turn it, and leave covered for about 2 hours. Then add salt, put on a greased baking sheet and cook in a hot oven at 200°C (approximately 400°F) for 45 minutes, turning once. Meanwhile, baste 2-3 times with piri piri sauce (marinade). The chicken tastes best when they are roasted on a charcoal grill.

3.

For the rice: Peel the garlic and chop finely. Heat 4 tablespoons oil in a saucepan and sauté garlic in it. Add rice and fry briefly, then pour in white wine. Allow wine to evaporate and pour in chicken broth and add bay leaf. Cook over low heat while repeatedly stirring. Again, add some chicken broth until rice is cooked. Season risotto with salt, pepper and a little paprika powder, then stir in 2 teaspoons butter and 3-4 tablespoons black olives.

4.

Arrange chicken legs with the rice and serve immediately.