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Portuguese chicken

with peri-peri mayo and ricotta

Ready in around 25 mins

RECIPE FACT:
Portuguese peri-peri chicken, or "frango assado" in Portuguese, is a dish rooted in the culinary traditions of Mozambique and Angola, Ex Portuguese colonies.
Nutritional Info:
  • Energy: 2,875kJ (687kcal)
  • Protein: 41g
  • Carbohydate: 36g
  • Sugars: 11g
  • Fat, total:45g
  • Saturated:6g
  • Sodium:936mg
  • Contains:Eggs, Milk
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES AND POTATOES:

    Line an oven tray with baking paper. Empty the steamed potatoes onto the tray, drizzle with oil and season with salt and pepper. Bake in the oven for 22-25 mins. Trim both ends off the green beans then cut in half. Roughly chop the black olives.

  • 2. TO COOK THE VEGETABLES:

    Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the green beans, season with salt and pepper and cook for 2-3 mins. Add the corn and cook for a further 2-3 mins stirring occasionally to create a char. Cool down for a few minutes then add to a bowl with the baby cos leaves and black olives. Just before serving add ricotta dressing and mix gently to coat.

  • 3. TO COOK THE PORTUGUESE CHICKEN:

    Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the Portuguese chicken breasts and cook for 2-3 mins each side or until cooked through.

  • TO SERVE:

    Divide the roasted potatoes and ricotta salad between plates and top with portuguese chicken. Finish with peri-peri mayo.

Ingredients In your box:
  • 1 bag of green beans
  • 1 pack of portuguese chicken breasts
  • 1 pot of corn
  • 1 pack of baby cos leaves
  • 1 pot of black olives
  • 1 pot of peri-peri mayo
  • 1 pot of ricotta dressing
  • 1 pack of steamed potatoes

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