Spicy Marinated Chicken Thighs with Grilled Paprika

Ingredients

• 4 fresh red piri-piri chilies (chili peppers)
• 2 cloves garlic (minced)
• 1 tsp Dried oregano
• 2 tsp Paprika powder
• 100 ml olive oil
• 50 ml red wine vinegar
• 4 chicken breast fillets (boneless, skin on)
• 1 red bell pepper
• 1 yellow bell pepper
• 200 g fresh tomato salsa
• 300 g long-grain rice (freshly cooked)
• 2 tbsp chopped parsley

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced.

2. 2.

   Briefly fry the chilies in a pan with a little oil. Let them cool and roughly chop them.

3. 3.

   In a pot combine garlic, oregano, paprika, olive oil, and vinegar; simmer for 2-3 minutes. Season with salt. Transfer everything to a tall container, puree finely, add the chicken breasts, and marinate in the refrigerator for 1 hour.

4. 4.

   Heat a large skillet on the stove. Place the marinated chicken skin-side down into a preheated oven-safe pan and sear for 2 minutes. Flip, sear another 2 minutes, then transfer to the oven. Bake for an additional 30 minutes until cooked through.

5. 5.

   Serve the tomato salsa in small bowls. Mix the rice with some parsley. Plate the grilled paprika on warmed plates, add sliced chicken strips over the rice and vegetables, drizzle with tomato salsa, and serve immediately.