Simply Cook

Churrasco Chicken

  • minutes
  • 2
    2
    Serves
  •  Gluten-Free
  •  500 cal
4 stars based on 3 reviews
A flavourful Portuguese-style marinade gives the chicken a deliciously crunchy glaze. We’ve paired this with some more-ish crispy potato wedges and a saffron and garlic aioli with sweetcorn.
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Let’s SimplyCook!

  1. 1 Heat the oven to 200C/fan 180C/gas 6 and bring a large pot of salted water to the boil for the potatoes. Parboil the potatoes wedges for 5 mins. Meanwhile, marinate the chicken fillets in the Piri Piri Glaze on a baking tray (use your hands to mix it in well). Then keep aside to let the spices soak in.
  2. 2 Drain the potatoes and let them air-dry in a colander for 1 min. Next, toss the potatoes with 2 tbsp of oil and the Spicy Wedge Blend on a separate baking tray. Put the marinated chicken and the potato wedges in the oven for 20 mins, remembering to turn the wedges over half-way through cooking. Meanwhile, continue with step 3.
  3. 3 Heat a little oil in a frying pan over medium heat and fry the onion for 5-8 mins, so it starts to turn golden. Add the sweetcorn and stir fry for 2 more mins. Tip the sweetcorn and fried onions into a bowl and leave to cool down for 2 mins. Add the mayonnaise to the sweetcorn bowl and then sprinkle in the Saffron Seasoning. Mix well.
  4. 4 Arrange the chicken and wedges on plates with some salad (if having) along with a spoonful of the sweetcorn and saffron aioli.
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