Last week I made piri piri chicken for our Friday Night Take-away. It was great but it has left me with a jar of marinade sat in the fridge. Although I could quite happily tuck into spicy chicken on a regular basis, we don't happen to have any more chicken in the house. What we do have is a couple of pork chops.
To my mind the largest piri piri franchise in Britain are missing a trick. I've often wondered why the chain in question don't serve free range chicken. I have even asked this of an employee and the response, straight out of the corporate feed was "we sell too much chicken to use free range." I pondered at the time why they didn't use other meat, as well as chicken, to ensure that the highest animal welfare was maintained. The answer was along the lines of "because we do chicken". I've not been back since.
Our chops were marinated for a couple of hours and then grilled. This is exactly the same process I would use for chicken. In an ideal world I be slapping the meat on a barbecue but we don't have the space outside. Savoury rice is a really simple accompaniment. Fried vegetables, what ever you have to hand, are stirred through boiled long grain rice. We had sweet peppers, spring onions, peas and sweetcorn.