Por­tuguese-style chicken with rice and green bean salad

The Coffs Coast Advocate - - TASTE - Recipe by Chrissy Freer Photo by Ge­off Lung

serves / 4 prep / 25 min­utes cook / 20 min­utes In­gre­di­ents 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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