Butterflied chilli lemon chicken and rice

Butterflied chilli lemon chicken and rice

4.7 20 ratings

Prep. 15 min

Total 1 h 45 min

4 portions

Ingredients

Parsley butter

fresh flat-leaf parsley leaves only
2 sprigs
salted butter softened
30 g

Chilli and lemon oil

garlic cloves
3
oil
80 g
lemon juice
40 g
dried chilli flakes
2 tsp
paprika
2 tsp
sea salt
1 tsp

Chicken

whole chicken spatchcock and scored (see Tips)
1
red capsicum sliced into thick strips
1
yellow capsicum sliced into thick strips
1

Rice and corn

long-grain white rice
300 g
water
1000 g
Chicken stock paste (see Tips)
2 tsp
corn cobs husks and silk removed, broken into pieces
2
fresh parsley leaves only, to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 795.2 mg

Protein 71.6 g

Calories 5501.5 kJ / 1314.9 kcal

Fat 79.2 g

Fibre 4 g

Saturated Fat 20.3 g

Carbohydrates 77.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Thermomix® Everyday 68 Recipes
Australia and New Zealand

Thermomix® Sensor (Meat and fish) 35 Recipes
Australia and New Zealand

You might also like...

Traditional fried rice (Nasi Goreng Tek-Tek)

20 min

Lamb biryani with vegetable curry

1 h 30 min

Chicken mole and avocado papaya salsa

25 h

Five spice chicken with asparagus and pea salad

2 h 10 min

Pork fillet with chilli and coconut relish (Diabetes)

45 min

Tandoori chicken

45 min

Lamb sausage ragu

30 min

Moroccan lamb meatballs with batbout flatbreads

1 h 50 min

Easy lamb hotpot

2 h

Greek-style meatballs with warm veg salad (Noni Jenkins)

40 min

Chicken meatballs in smoky tomato and eggplant sauce

50 min

Creamy Mediterranean chicken bake (Skinnymixers)

50 min