Let’s bring the taste of Nando’s Peri Peri Chicken and Rice right to your home, and trust me, it’s even better! This one-pan dinner is not only delicious but also quick to make, taking less than an hour. Plus, it’s a dish that bursts with flavor, spice, and vibrant colors, making it irresistible to everyone at the table!
Peri Peri Style Chicken And Rice
Servings 4
Ingredients
**For the Peri Peri Chicken:**
- 1.5 pounds boneless skinless chicken thighs
- 1 to 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 teaspoon salt
- Medium peri peri sauce
**For the Spicy Rice:**
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 whole red bell pepper chopped
- 1/2 yellow onion chopped
- 2 teaspoons minced garlic
- 1 tablespoon tomato paste
- 1 1/2 cups basmati rice
- 2 1/4 cups chicken stock
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1/2 teaspoon salt more to taste
- 1/2 teaspoon oregano
- 1/2 to 1 teaspoon red pepper chili flakes optional
- 1 cup cooked peas
- 1 to 2 tablespoons chopped cilantro
Instructions
**Marinate the Chicken:**
- Combine olive oil, chili powder, garlic, black pepper, paprika, cumin, and salt in a bowl with the chicken. Ensure the chicken is evenly coated with the mixture.
**Cook the Chicken:**
- Heat a pan over medium-high heat and drizzle with vegetable or olive oil.
- Add the chicken thighs, making sure they’re not crowded in the pan. Cook until golden brown on one side (about 5 to 6 minutes), then flip.
- Brush the chicken thighs with peri peri sauce. Cook until golden brown on the other side and cooked through to the center. Set aside.
**Cook the Rice:**
- Rinse the rice until the water runs clear.
- In a large pan, heat olive oil and butter over medium-high heat.
- Add red bell pepper, onion, minced garlic, and tomato paste. Sauté for 3-4 minutes.
- Add the rice and toast for about 3 minutes until fragrant.
- Pour in the chicken stock and add chili powder, paprika, turmeric, salt, oregano, and chili flakes. Mix and bring to a boil.
- Reduce heat to simmer, cover, and cook for about 11-12 minutes. Let it sit covered for an additional 10 minutes.
- Fluff the rice with a fork, then add peas and chopped cilantro. Mix well.
- Serve the rice topped with the cooked chicken, and enjoy the flavors!