If you love diving into bold, vibrant flavors that make your taste buds dance, then you are absolutely going to adore this Peri Peri Chicken and Rice Recipe. This dish perfectly balances fiery heat with zesty citrus and smoky spices, wrapping tender, juicy chicken thighs in a beautifully marinated coat. Paired with fluffy, colorful rice infused with peppers and a touch of savory seasoning, this recipe brings a festive, comforting meal to your table. Every bite bursts with personality and warmth, making it a go-to for weeknight dinners or special gatherings. Trust me, once you try this Peri Peri Chicken and Rice Recipe, it’ll quickly become a cherished favorite in your cooking rotation!
Ingredients You’ll Need
Gathering these humble yet vibrant ingredients is easier than you might think, and each plays a crucial role in layering the complex flavors that make this dish unforgettable. From fresh chillies that add necessary heat to aromatic herbs that deepen the profile, these staples come together into an incredible treat.
- 1 kg Chicken Thighs: Choose skin-on for maximum crispiness and juicy texture.
- 1 medium onion, roughly chopped: Adds sweetness and body to the marinade.
- 4 bird’s eye chillies: Bring authentic Peri Peri spice, adjust quantity based on your heat tolerance.
- 2 mild red chillies, roughly chopped: Soft heat that balances fire with flavor.
- 1 tablespoon lime or lemon zest: Bright citrus notes that lift the dish beautifully.
- 1 whole lime or lemon, peeled: Adds tangy freshness that cuts through richness.
- 5 garlic cloves, peeled: Offers pungent depth essential for Peri Peri sauce.
- 1 tablespoon salt: Enhances all the flavors harmoniously.
- 1 tablespoon smoked paprika: Infuses a warm, smoky aroma reminiscent of grilled perfection.
- 1 teaspoon dried oregano: Adds Mediterranean herbal notes.
- 1 teaspoon thyme: Earthy green flavor that complements the spices.
- 1 tablespoon tomato paste: Contributes subtle umami and thickens the marinade.
- 1 tablespoon brown sugar: Balances acidity with a hint of caramel sweetness.
- 1/4 cup white vinegar: Provides essential tang that tenderizes meat and brightens sauce.
- 1/3 cup oil (olive or vegetable): Helps marry all flavors and keep the chicken moist.
- 2 1/2 cups rice (long-grain or basmati): Fluffy base that soaks up the delicious sauce.
- 1 small onion, diced: Adds texture and sweetness to the rice.
- 1/2 red bell pepper, diced: Offers color and subtle crunch.
- 1/2 green bell pepper, diced: Complements the red pepper for visual appeal and balance.
- 3 tablespoons oil (olive or vegetable): For sautéing vegetables to soften and bring out flavors.
- 1 tablespoon chicken seasoning: Boosts the savory profile in the rice layer.
How to Make Peri Peri Chicken and Rice Recipe
Step 1: Prepare the Peri Peri Marinade
Start this flavor-packed journey by combining the chopped onion, bird’s eye chillies, mild red chillies, citrus zest and peeled lime or lemon, garlic cloves, salt, smoked paprika, oregano, thyme, tomato paste, brown sugar, vinegar, and oil in a blender. Blend everything until you get a smooth, vibrant paste that smells irresistible. This marinade is the heart and soul of the Peri Peri Chicken and Rice Recipe, so don’t rush it!
Step 2: Marinate the Chicken
Place your chicken thighs in a large bowl and pour over the freshly made marinade. This is the perfect time to get your hands in and give everything a good mix, making sure every piece is lavishly coated. Cover the bowl tightly and pop it in the fridge, letting those flavors mingle and penetrate the chicken for at least two hours, or even better, overnight. Patience here equals maximum taste.
Step 3: Bake the Chicken to Crispy Perfection
Preheat your oven to 180 degrees Celsius. Line a baking tray with foil and set a wire rack on top—this setup helps the chicken skin get delightfully crispy all around. Arrange the marinated thighs skin-side down to catch all the flavors dripping during roasting. Don’t forget to reserve a little marinade for later! Bake the chicken for about 40-45 minutes, flipping halfway through so each side basks in golden, crispy glory.
Step 4: Prepare the Flavorful Rice
Rinse your rice under cold water until the water runs clear to remove excess starch—this step ensures your rice comes out fluffy and light. Soak the rice in water for 30 minutes, then drain. Meanwhile, heat oil in a large pot and sauté the diced onion and bell peppers until the onion turns translucent and sweet. Stir in the drained rice and pour in some of your reserved marinade. Add water and the chicken seasoning, bring it all to a boil, then reduce heat to low, cover, and cook until the rice is tender and all liquid has evaporated, around 15 to 20 minutes.
Step 5: Assemble and Serve
Once your rice is perfectly cooked, let it sit, covered, for a few minutes before fluffing gently with a fork. Spread it out on a serving platter, then nestle your beautifully golden Peri Peri chicken thighs on top. Drizzle extra reserved marinade over everything to amplify flavors even more. For a final bright finish, a quick squeeze of fresh lemon juice over the chicken will awaken the dish.
How to Serve Peri Peri Chicken and Rice Recipe
Garnishes
Freshness is key to balance the smoky heat, so scatter some chopped fresh parsley or coriander for a pop of vibrant green. Thinly sliced spring onions or a sprinkle of toasted sesame seeds add a lovely texture contrast. If you like a creamy element, a dollop of cooling yogurt or a wedge of avocado pairs beautifully.
Side Dishes
This Peri Peri Chicken and Rice Recipe shines as a main feature, but you can easily round out your meal with simple sides. A crisp green salad dressed with lemon vinaigrette lightens the plate, while roasted vegetables such as zucchini or sweet potatoes complement the spicy chicken beautifully. Alternatively, warm flatbreads or garlic bread soak up any extra sauce if you want more indulgence.
Creative Ways to Present
For an eye-catching presentation, try layering the rice in colorful bowls and placing the chicken on top, then drizzle your garnish artfully. Serving on a large wooden board or rustic platter invites sharing and creates a communal dining vibe. You can even stuff the marinated chicken into pita pockets alongside some salad and sauce for a fun twist on the classic meal.
Make Ahead and Storage
Storing Leftovers
Leftover Peri Peri Chicken and Rice can be stored in airtight containers in the refrigerator for up to 3 days. The flavors deepen after a day, making your next meal tastier. Just ensure the chicken has cooled before refrigerating to maintain food safety.
Freezing
If you want to keep this delicious meal longer, freeze the chicken and rice separately in freezer-safe containers or bags. They can be kept frozen for up to 3 months. Defrost in the fridge overnight before reheating in the oven or microwave.
Reheating
Reheat the chicken in the oven at around 180 degrees Celsius to regain that crispy skin, while the rice warms nicely in a microwave or on the stovetop with a splash of water to prevent drying. For the best taste, add a little extra drizzle of leftover marinade before serving again.
FAQs
Can I use chicken breasts instead of thighs?
You can, but chicken thighs are preferred for this recipe because they stay juicy and tender even after marinating and baking. Breasts can dry out more easily, so if you substitute, watch the cooking time closely.
How spicy is this Peri Peri Chicken and Rice Recipe?
The heat level depends largely on the amount of bird’s eye chillies you use. If you prefer a milder version, reduce the chillies or remove the seeds before blending. The flavor remains delicious with less heat.
Can I make the marinade ahead of time?
Absolutely! The marinade can be made a day or two in advance and kept refrigerated. This actually helps the flavors develop further, so it’s a great way to save time on the cooking day.
What type of rice works best for this recipe?
Long-grain or basmati rice is ideal here because of their fluffy texture and ability to absorb the marinade flavors without becoming mushy. Avoid sticky rice varieties to keep the dish light and separate-grained.
Is this recipe gluten-free?
Yes, all the ingredients listed in the Peri Peri Chicken and Rice Recipe are naturally gluten-free. Just be sure to check your chicken seasoning and tomato paste labels to confirm they don’t contain gluten additives.
Final Thoughts
This Peri Peri Chicken and Rice Recipe is more than just a meal—it’s an experience filled with bold flavors and comforting textures that bring a little sunshine to your plate. Whether you’re a beginner or a seasoned home cook, this recipe is straightforward, fun, and incredibly rewarding. I encourage you to invite this fiery, fragrant dish into your kitchen and watch it become a beloved staple for you and your loved ones. Ready to spice up your dinner plans? Let’s get cooking!
Print
Peri Peri Chicken and Rice Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: African
Description
Spice up your dinner with this mouthwatering Peri Peri Chicken and Rice! This dish features tender, marinated chicken thighs coated in a zesty and spicy Peri Peri sauce made from fresh chillies, garlic, and aromatic spices. Baked to perfection, the chicken is juicy on the inside with a crispy skin on the outside. Served atop fluffy, seasoned rice infused with bell peppers and a hint of chicken seasoning, this meal is not only satisfying but also bursting with vibrant colors and tastes. For an extra zing, finish it off with a squeeze of fresh lemon juice. It invites you to explore the vibrant flavors of African cuisine while providing a hearty and satisfying dish that can be enjoyed any day of the week. Whether you’re looking for a weeknight dinner idea or a dish to impress your guests, this recipe is sure to deliver a burst of flavor that will keep everyone coming back for more!
Ingredients
For the Peri Peri Chicken:
- 1 kg Chicken Thighs
- 1 medium onion, roughly chopped
- 4 bird’s eye chillies (adjust based on heat preference)
- 2 mild red chillies, roughly chopped
- 1 tablespoon lime or lemon zest
- 1 whole lime or lemon, peeled
- 5 garlic cloves, peeled
- 1 tablespoon salt
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon thyme (fresh or dried)
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1/4 cup white vinegar
- 1/3 cup oil (olive oil or vegetable oil)
For the Rice:
- 2 1/2 cups rice (long-grain or basmati)
- 1 small onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 3 tablespoons oil (olive oil or vegetable oil)
- 1 tablespoon chicken seasoning (store-bought or homemade)
Instructions
- Prepare the Marinade: In a blender, combine a chopped onion, bird’s eye chillies, mild red chillies, lime or lemon zest, a peeled lime or lemon, garlic cloves, salt, smoked paprika, dried oregano, thyme, tomato paste, brown sugar, white vinegar, and oil. Blend the ingredients until a smooth paste forms.
- Marinate the Chicken: Place the chicken thighs in a large bowl. Pour the prepared marinade over the chicken. Use your hands or a spatula to ensure the chicken is evenly coated with the marinade. Cover the bowl with plastic wrap or a lid, and let it marinate in the refrigerator for at least a couple of hours, or preferably overnight for better flavor.
- Bake the Chicken: Preheat your oven to 180°C. Line a baking tray with foil and place a wire rack on top. Arrange the marinated chicken thighs on the wire rack, ensuring they are skin-side down. Reserve a portion of the marinade for later use. Bake the chicken in the preheated oven for about 40-45 minutes, flipping it halfway through to ensure even cooking. The chicken should be cooked through and have crispy skin.
- Prepare the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. Soak the rinsed rice in water for about 30 minutes, then drain it. In a large pot, heat some oil over medium heat. Add diced onion and bell peppers, sautéing until the onion is translucent. Add the soaked and drained rice to the pot, stirring to combine. Pour in a portion of the reserved marinade and stir again. Add water and chicken seasoning to the pot, bringing the mixture to a boil. Once bubbling, reduce the heat to low, cover the pot with a lid, and let it cook until all the water evaporates and the rice is tender, about 15-20 minutes. After cooking, remove the pot from heat and let it sit covered for a few minutes.
- Serve: Fluff the rice with a fork and transfer it to a serving platter. Place the baked chicken thighs on top of the rice. Drizzle with the reserved marinade for added flavor. For an extra kick, squeeze fresh lemon juice over the chicken just before serving.
Notes
- Adjust the number of bird’s eye chillies to control the spiciness of the dish.
- Marinating the chicken overnight yields the best flavor but a minimum of 2 hours is sufficient.
- Use long-grain or basmati rice for best texture and flavor.
- Reserve some marinade before baking to drizzle over the finished dish for extra flavor.
- Soaking rice before cooking helps achieve fluffier and less sticky rice.
- The lemon or lime zest and juice add essential brightness and acidity to balance the heat.
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