Why You’ll Love This Recipe
This Peri Peri Chicken & Rice is a vibrant, spicy, and utterly satisfying dish that brings the bold flavors of Southern Africa and Portugal right to your kitchen. Juicy, marinated chicken is cooked to perfection with fragrant basmati rice, infused with smoky paprika, garlic, lemon, and chili for that unmistakable peri peri punch. The beauty of this recipe lies in its simplicity — everything cooks in one pot, making cleanup a breeze. I once tried making this with boneless chicken thighs instead of bone-in pieces, and it turned out just as juicy and flavorful. Whether you’re looking for a weeknight dinner that packs a punch or a weekend showstopper, this dish delivers on both flavor and ease.
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Peri Peri Chicken & Rice: A Fiery, Flavorful One-Pot Feast
- Total Time: 45 mins
- Yield: 4 servings
- Diet: Halal
Description
Peri Peri Chicken & Rice is a vibrant, spicy, and flavor-packed dish featuring tender chicken marinated in a zesty peri peri sauce and served over aromatic seasoned rice. Inspired by Portuguese-African cuisine, it’s a satisfying one-pan meal with just the right kick of heat.
Ingredients
- 4 chicken thighs (bone-in, skin-on or boneless)
- 2 tbsp olive oil
- 1 cup long-grain rice (basmati or jasmine)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 1/2 cups chicken broth
- 1 red bell pepper, chopped
- 1/2 cup frozen peas (optional)
- Salt and pepper to taste
- Fresh parsley or cilantro, for garnish
- Peri Peri Marinade:
- 2 red chilies (adjust to spice level)
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cloves garlic
- 1 tbsp vinegar
Instructions
- Blend all marinade ingredients until smooth. Adjust seasoning or heat as desired.
- Rub the chicken thoroughly with the peri peri marinade. Let it marinate for at least 30 minutes (or overnight for deeper flavor).
- Heat olive oil in a large skillet or pan over medium heat. Add the marinated chicken and sear for 3–4 minutes per side until golden brown. Remove and set aside.
- In the same pan, add onions and garlic. Sauté until softened and fragrant.
- Add rice and stir for 1 minute to coat with oil and absorb the flavors.
- Pour in the chicken broth, red bell pepper, peas, salt, and pepper. Stir well and bring to a boil.
- Reduce heat to low, nestle the chicken back into the pan, cover, and simmer for 20–25 minutes, or until the rice is cooked and the chicken is tender.
- Fluff the rice with a fork, garnish with fresh parsley or cilantro, and serve hot.
Notes
- Use boneless chicken thighs or breasts for quicker cooking.
- Adjust chili quantity for mild, medium, or hot spice levels.
- Add vegetables like corn, carrots, or green beans for extra nutrition.
- Great for meal prep — reheats well and stays flavorful for days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: One Pot / Skillet
- Cuisine: Portuguese-African
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken thighs or drumsticks – Bone-in, skin-on chicken pieces hold moisture and soak up all the peri peri flavors beautifully.
Basmati rice – Long-grain rice that stays fluffy and absorbs the spicy, smoky broth perfectly.
Peri peri sauce – The heart of the dish. A blend of chili, garlic, lemon, paprika, and herbs creates the fiery, tangy base. You can use store-bought or homemade peri peri sauce.
Garlic – Adds depth and a savory aroma that complements the chili heat.
Onion – Sautéed to form a sweet, flavorful foundation for the rice and sauce.
Red bell pepper – Brings color, sweetness, and crunch to balance the spice.
Smoked paprika – Enhances the smoky flavor of the peri peri sauce and gives the rice a gorgeous golden hue.
Lemon juice – Adds brightness and a tangy contrast to the heat, keeping the flavors fresh and balanced.
Chicken broth – Used to cook the rice and add richness to the overall dish.
Olive oil – For searing the chicken and sautéing the aromatics, adding a smooth, rich base.
Salt and black pepper – Essential for seasoning and balancing the bold spices.
Fresh cilantro or parsley – Sprinkled on top before serving for a burst of freshness and color.
Red chili flakes (optional) – For those who love extra heat.
Directions
In a large bowl, mix the chicken pieces with half of the peri peri sauce, a drizzle of olive oil, salt, and pepper. Marinate for at least 30 minutes (or overnight for deeper flavor).
Heat a large skillet or Dutch oven over medium-high heat. Add olive oil and sear the marinated chicken on both sides until golden brown. Remove the chicken and set aside.
In the same pan, add chopped onions and cook until softened. Stir in minced garlic, red bell pepper, and smoked paprika, cooking for another minute until fragrant.
Add the uncooked basmati rice and stir well to coat the grains in the aromatic mixture. Pour in chicken broth, lemon juice, and the remaining peri peri sauce. Stir to combine. Nestle the seared chicken pieces on top of the rice, making sure they’re partially submerged in the liquid.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the rice is tender and the chicken is cooked through.
Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice gently with a fork and garnish with fresh cilantro or parsley before serving.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4–6 people.
Prep time: 15 minutes
Marinating time: 30 minutes
Cook time: 35 minutes
Total time: About 1 hour 20 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water or broth and warm gently on the stove or in the microwave until hot. The flavors actually deepen overnight, making this a great make-ahead meal. You can also freeze portions for up to 2 months — thaw overnight in the fridge before reheating.
Variations and Customizations
Creamy Peri Peri Chicken & Rice
Stir in a splash of coconut milk or cream before serving for a rich, velvety version.
Grilled Peri Peri Chicken with Rice
Grill the marinated chicken separately for a smoky char and serve over the spiced rice.
Vegetarian Peri Peri Rice
Skip the chicken and add roasted vegetables or chickpeas for a flavorful plant-based option.
Extra Spicy Version
Add fresh bird’s eye chilies or a teaspoon of cayenne for a serious heat boost.
Peri Peri Shrimp & Rice
Replace chicken with shrimp for a lighter, seafood twist — reduce cooking time accordingly.
Lemon-Herb Peri Peri Rice
Add extra lemon zest and fresh herbs for a brighter, zesty flavor.
Cheesy Peri Peri Bake
Top the cooked dish with shredded mozzarella and broil until bubbly and golden.
Peri Peri Fried Rice
Use leftover rice and toss it with peri peri sauce and chopped grilled chicken for a quick stir-fry.
Roasted Veggie Peri Peri Rice
Add roasted bell peppers, zucchini, or corn for extra color and sweetness.
Mild Family Version
Reduce chili and paprika quantities for a flavorful but less spicy version perfect for kids.
FAQs
What type of rice works best?
Basmati or long-grain rice is ideal for light, fluffy results that absorb flavor well.
Can I use boneless chicken?
Yes, boneless thighs or breasts cook faster — just reduce simmering time by 5–10 minutes.
How spicy is peri peri chicken?
It’s moderately spicy, but you can easily adjust the heat by adding more or less chili.
Can I use store-bought peri peri sauce?
Absolutely. Choose your preferred spice level and adjust seasoning to taste.
What can I serve with it?
A simple green salad, grilled corn, or garlic naan complement the bold flavors beautifully.
Can I make it ahead?
Yes, it reheats wonderfully — in fact, the flavors deepen after sitting overnight.
How do I keep the rice from getting mushy?
Use the correct rice-to-liquid ratio and avoid stirring too much while cooking.
Can I bake this dish instead?
Yes, combine everything in an ovenproof dish, cover, and bake at 375°F (190°C) for 35–40 minutes.
Can I make this recipe dairy-free?
Yes, it’s naturally dairy-free unless you choose to add cream or cheese.
What’s the best cut of chicken for this recipe?
Bone-in, skin-on thighs or drumsticks stay juicy and flavorful during the long simmer.
Conclusion
This Peri Peri Chicken & Rice recipe is bold, colorful, and full of life — just like the regions it hails from. The combination of spicy marinated chicken, fluffy seasoned rice, and zesty lemon creates a dish that’s both comforting and exciting. It’s easy enough for weeknights yet impressive enough for guests. Whether you love fiery flavors or prefer to tone it down, this dish is endlessly adaptable — a perfect one-pot meal that brings warmth and spice to every table.
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