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Peri Peri Style Chicken And Rice

Course Main Course
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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!