Por­tuguese-style chicken with rice and green bean salad

serves / 4 prep / 25 min­utes cook / 20 min­utes

Central and North Burnett Times - - TASTE - Recipe by Chrissy Freer Photo by Ge­off Lung


4 (about 150g each) chicken breast fil­lets 2 gar­lic cloves, crushed 1 tbsp ex­tra-vir­gin olive oil 2 tbsp fresh le­mon juice 1 tbsp finely grated le­mon rind 1 tsp finely grated fresh gin­ger 1⁄2 tsp dried chilli flakes 200g (1 cup) white long-grain rice 200g green round beans, trimmed, cut into 3cm pieces 150g (1 cup) frozen peas, thawed 2 roma toma­toes, seeded, coarsely chopped 4 shal­lots, trimmed, thinly sliced

1. Use a sharp knife to cut 3-4 slashes di­ag­o­nally in the top of each chicken fil­let. Com­bine the gar­lic, oil, le­mon juice, le­mon rind, gin­ger and chilli flakes in a shal­low glass or ceramic dish. Add the chicken and toss to coat. Cover with plas­tic wrap and set aside for 10 min­utes to mar­i­nate. 2. Mean­while, cook the rice fol­low­ing packet direc­tions. Cook the beans and peas in a saucepan of boil­ing wa­ter for 2 min­utes or un­til ten­der. Drain. Trans­fer to a large bowl. Add the rice, tomato, shal­lot, ex­tra le­mon juice and ex­tra oil. Toss to com­bine. Sea­son with salt and pep­per. 3. Pre­heat a bar­be­cue grill or char­grill on high. Cook chicken for 4 min­utes each side or un­til lightly charred and cooked through. Serve with rice salad.

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