Peri Peri Chicken with Rice
This Peri Peri Chicken with Rice is bursting with bold, spicy flavor and tender chicken, perfect for a quick, vibrant weeknight dinner.
Servings: 4 servings
Ingredients
- 4 pieces chicken thighs skinless
- 2 tablespoons peri peri sauce
- 1 tablespoon olive oil
- 1 cup rice long-grain
- 2 cups chicken broth
- 1 piece bell pepper diced
- 1 piece onion chopped
- 2 cloves garlic minced
- salt and pepper to taste
- fresh cilantro for garnish
Instructions
- Place the chicken thighs in a bowl and add 2 tablespoons of peri peri sauce. Coat the chicken thoroughly and let marinate for at least 20 minutes.
- Rinse 1 cup of rice under cold water until clear. In a medium saucepan, bring 2 cups chicken broth to a boil. Add rice, reduce heat to low, cover, and simmer for 15-18 minutes until tender. Remove from heat and let sit covered for 5 minutes.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chopped onion for 3-4 minutes until translucent. Add minced garlic and diced bell pepper; cook for another 3-5 minutes until softened.
- Push vegetables to one side of skillet and add marinated chicken thighs. Cook 6-7 minutes per side until cooked through with a nice char. Season with salt and pepper to taste.
- Fluff cooked rice with a fork and add to skillet. Gently toss everything together so rice absorbs peri peri juices. Garnish with fresh cilantro before serving.
Equipment
- Large skillet or sauté pan
- Medium saucepan with lid
- Sharp Knife
- Cutting Board
- Measuring Cups and Spoons
- Wooden spoon or spatula
Notes
- Marinate chicken for at least 20 minutes to deepen flavor.
- Rinsing rice before cooking prevents clumping and ensures fluffiness.
- Adjust peri peri sauce amount to control spice level.
- Use a meat thermometer to avoid overcooking chicken and keep it juicy.
- Leftovers can be refrigerated for 3 days or frozen for up to 2 months.