Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peri Peri Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 80 reviews
  • Author: Emma
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://yumrecipesfood.com/peri-peri-chicken-and-rice-recipe/