Piri Piri Chicken with Fried Rice

My daughter put in a request for this spicy supper a few days ago, so tonight's the night for a blast of Piri Piri sauce.  I'm using Nando's hot sauce to save time but it s quite straightforward to knock up a batch from scratch.  I'll put a simple recipe at the end of the post in case anyone wants a go. 

Ingredients

4 skin-on chicken thighs and 4 drumsticks

6 tbsp piri-piri marinade (you choose your preferred heat)

1 tbsp sunflower oil

2 peppers, any colour, deseeded and finely chopped

1 cup of peas, defrosted

½ bunch spring onions, sliced, white and green parts separated

1 tbsp sweet smoked paprika

A good dash of soy sauce

1/2 teasp Chinese 5 spice

Black pepper

250g cooked rice

Crispy green salad to serve. 

Method

Heat oven to 200C.  Slash each piece of chicken 3 times, so the marinade can really flavour the meat. Pour over the sauce and leave in the fridge to marinate, if you have time. If not, mix well and arrange, skin-side up, in a roasting tin. Cook for 30 mins, then increase heat to 220C and cook for about 15 mins more until the skin is crispy and golden.

When the chicken is almost ready, heat the oil in a frying pan. Cook the peppers and white parts of the spring onions for 3 mins. Add the 5 spice, paprika and soy sauce, stir, then add the rice, breaking up with a wooden spoon so all the grains are coated well. Use a high heat and scrape any that sticks off the bottom so you get some soft and some crispy parts. Heat until piping hot. Scatter the green parts of the spring onion on top and serve with the chicken, and some vegetables or salad, if you like.

PP sauce from scratch

4 red chillies, chopped (deseeded for a less spicy flavour)

3 garlic cloves, crushed

2 tsp sweet paprika

2 tbsp red wine vinegar

2 tbsp chopped parsley

2 tbsp olive oil

lemon wedges and Tabasco sauce, to serve.