Portuguese Chicken Baked with Rice

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- 4 tbsp olive oil
- 10 x 150 gram chicken breasts
- 3 tbsp Piri Piri Seasoning
- 2 onions, chopped
- 2 red peppers, diced
- 500 grams rice
- 2 lemons
- 750 ml chicken stock
- 200 ml white wine
- 2 tsp tomato puree
- Saffron large pinch


Pre-heat the oven to 180ºC, 350ºF, Gas Mark 4.

Heat the oil in a large frying pan and fry the chicken until browned, adding half the Schwartz for Chef Piri Piri Seasoning towards the end. Remove and set aside.

In the same pan, fry the onions and peppers until softened. Add the rice and cook for 1 minute. Add the juice of 1 lemon to the pan with the remaining ingredients and Schwartz for Chef Piri Piri Seasoning. Transfer to an oven proof dish.

Place the chicken on top. Cut the remaining lemon into wedges and scatter around the chicken. Cover and bake for 1½ hours, removing the cover for the last half hour.

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