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Photo of Chilean chicken with rice salad by WW

Chilean chicken with rice salad

Total Time
1 hr 5 min
20 min
30 min
Swap thighs for chicken breast and basmati for brown rice to make this dish even more filling.


Red wine vinegar

¼ cup(s), (60ml)


1 clove(s), crushed

Fresh flat-leaf parsley

½ cup(s), finely chopped

Fresh coriander

¼ cup(s), finely chopped

Fresh bay leaf

1 whole, finely chopped

Dried oregano

2 tsp

Ground paprika

2 tsp

Chilli powder

½ tsp

Olive oil

1 tbs

Chicken thigh, skinless, raw

450 g, (buy 500g), fat trimmed

Basmati rice

¾ cup(s), (150g)


4 stick(s), thinly sliced diagonally

White radish

4 individual, thinly sliced

Fresh dill

1 tbs, coarsley chopped

Lemon juice

1 tbs

Fresh lemon rind

1 tbs, strips

Baby spinach

100 g


  1. Combine vinegar, garlic, parsley, coriander, bay leaf, oregano, paprika, chilli powder and half the oil in a small bowl.
  2. Place chicken and half the vinegar mixture in a large bowl and toss to coat. Cover and place in fridge for 15 minutes.
  3. Meanwhile, cook rice following packet instructions. Transfer to a large bowl and set aside to cool.
  4. Preheat a chargrill or barbecue grill over medium-high heat. Cook chicken for 3 minutes each side or until browned and cooked through. Transfer to a plate. Cover chicken with foil and set aside to rest for 5 minutes before serving.