Chilean chicken with rice salad
6
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Swap thighs for chicken breast and basmati for brown rice to make this dish even more filling.
Ingredients
Red wine vinegar
¼ cup(s), (60ml)
Garlic
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)
Celery
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
Instructions
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.
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