Piri piri chicken with coleslaw and rice
7
Points®
Total time: 3 hr 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Our piri piri chicken on with creamy coleslaw and rice is a modern Australian twist to a Portugese classic.
Ingredients
Dried chilli flakes
¼ tsp
Fresh red chilli
1 whole, finely chopped
Garlic
1 clove(s), crushed
Fresh lemon rind
1 tsp, finely grated
Lemon juice
2 tbs
Skinless chicken breast
450 g, (tenderloins)
Green cabbage
240 g, shredded
Carrot(s)
1 medium, grated
Low-fat mayonnaise
2 tbs, (whole egg)
Brown rice microwave packet
450 g, (packet)
Green shallot(s)
1 individual, thinly sliced, to garnish
Instructions
1
Combine dried and fresh chopped chilli, garlic, rind and juice in a shallow glass or ceramic dish. Add chicken and turn to coat. Cover and refrigerate for 3 hours.
2
Lightly spray a large chargrill or barbecue with oil and heat over medium-high heat. Cook chicken, in batches, for 3–5 minutes each side or until cooked through.
3
Meanwhile, combine cabbage and carrot in medium bowl. Whisk mayonnaise and 1 tablespoon warm water in a small jug. Add mayonnaise mixture to cabbage mixture. Toss coleslaw to combine.
4
Heat rice following packet instructions. Serve chicken with rice, coleslaw and garnished with shallot and extra red chilli (if desired).
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