Peri Peri Style Chicken And Rice

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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

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Servings 4


**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


**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!

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