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