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

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Also featured in

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Australia and New Zealand

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

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