PORTUGUESE-INSPIRED CHICKEN: POULET OLÉ OLÉ
Portions : 4 - Preparation and brining : 6 to 12 hours - Cooking time : 75 minutes
Ingredients
- 1 Québec chicken, cut in half
Brine
- 125 ml (1/2 cup) vinegar
- 125 ml (1/2 cup) sugar
- 30 ml (2 tbsp.) salt
- 1 bay leaf
Sauce
- 125 ml (1/2 cup) white wine
- 125 ml (1/2 cup) stock
- 15 ml (1 tbsp.) onion powder
- 4 garlic cloves, chopped
- 125 ml (1/2 cup) melted butter
- 15 to 30 ml (1 to 2 tbsp.) piri piri hot sauce
- 30 ml (2 tbsp.) mild smoked paprika
- 15 ml (1 tbsp.) dried oregano
- 15 ml (1 tbsp) sugar
- 8 ml (1/2 tbsp.) cornstarch
- Salt and pepper to taste
The rice
- 250 ml (1 cup) Bomba rice (round grain, paella style)
- 125 ml (1/2 cup) chorizo, small cubes
- 125 ml (1/2 cup) onion, chopped
- 250 ml (1 cup) kidney beans
- 15 ml (1 tbsp.) tomato paste
- 750 ml (3 cups) low-salt chicken broth
- Salt and pepper to taste
Preparation
- In a bowl, combine vinegar, sugar, salt, bay leaf, add about 2 l (8 cups) water, stir and add chicken. Cover and set aside in the refrigerator to brine for 6 to 12 hours.
- Remove and dry chicken. Discard brine.
- For sauce, bring white wine, broth, onion powder, garlic, butter, hot sauce, paprika, dried oregano, sugar and cornstarch to a simmer in a saucepan over medium heat, stirring constantly, and cook for 10 to 15 minutes. Check seasoning.
- Divide the resulting sauce into 2 equal portions.
- Use one portion to brush all sides of chicken.
- Preheat barbecue to 190°C (375°F), lighting only one side of the burners.
- Place the chicken, skin-side up, on the grill with the burners off. Close the lid and cook for 1 hour.
- Meanwhile, in a saucepan, combine the rice, chorizo, onion, kidney beans, tomato paste and stock. Cover and cook over low heat for 20 minutes. Check seasoning.
- Serve the grilled chicken, topped with the reserved sauce and accompanied by the chorizo rice.
