This Peri Peri Chicken and Rice comes together in about 40 minutes, all in one pot, for a quick weeknight dinner that your family will love! Trust me, this dish packs a punch with tons of flavor while staying super simple!
Ingredient Breakdown
Now, let’s chat about the star players in this recipe. Here’s what you need:
For the Marinade:
- 1 kg Chicken Thighs (skin-on for extra juiciness!)
- 1 medium onion, roughly chopped
- 4 bird’s eye chilies (feel free to adjust based on your spice preference!)
- 2 mild red chilies, roughly chopped
- 1 tablespoon lime or lemon zest
- 1 whole lime or lemon, peeled
- 5 garlic cloves, peeled (because who doesn’t love garlic?)
- 1 tablespoon salt (or a couple pinches more to taste)
- 1 tablespoon smoked paprika (this is where the magic happens)
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar (to balance all those flavors)
- 1/4 cup white vinegar (adds a nice zing)
- 1/3 cup oil (I usually go for olive)
For the Rice:
- 2 1/2 cups rice (basmati works wonders!)
- 1 small onion, diced
- 1/2 red bell pepper, diced (for that pop of color)
- 1/2 green bell pepper, diced
- 3 tablespoons oil
- 1 tablespoon chicken seasoning
Versatile Add-Ons (Optional)
- You can throw in veggies like carrots or peas if you have them on hand. Seriously, the combinations are endless!
Let’s Get Cooking!
Step-by-Step Instructions
Blend the Marinade: In a blender, combine the chopped onion, bird’s eye chilies, mild red chilies, lime or lemon zest, peeled lime, garlic cloves, salt, smoked paprika, oregano, thyme, tomato paste, brown sugar, white vinegar, and oil. Blend until smooth. It should smell amazing, seriously!
Marinate the Chicken: Place the chicken thighs in a bowl, and don’t be shy with that marinade! Pour it all over and coat them well. Cover it up and pop it in the fridge for at least 2 hours (or overnight if you can, because marinated = yummy).
Prep the Oven: Preheat your oven to 180°C (350°F). Arrange the marinated chicken on a wire rack over a tray and bake for 40-45 minutes, flipping halfway through. Just until it’s beautifully golden and cooked through. Ah, the smell in your kitchen is going to be magical!
Soak the Rice: Rinse the rice under cold water until the water runs clear, this is key! Soak for 30 minutes, then drain. While you wait, it’s a good time to catch up on your favorite show or do a quick tidy up!
Cook the Rice: In a pot, heat up the oil and sauté the diced onion and bell peppers until softened and translucent, about 5 minutes. The colors will be so vibrant, and the aroma? Mmm! Add the drained rice and give it a stir, then add in about 4 cups of water and the reserved marinade (remember it?), bring it to a boil, and cover it, letting it simmer for about 15-20 minutes.
Finishing Touches: Fluff the rice with a fork and serve it hot with the baked chicken on top. Drizzle some of that reserved marinade you set aside over the top, and a squeeze of fresh lemon juice to brighten up those flavors even more.
And voila! You’ve just made Peri Peri Chicken and Rice that is absolutely drool-worthy!
If you loved this recipe, be sure to check out my Spicy Tuna Crispy Rice, my Mediterranean Lentils and Rice, or my Gordon Ramsay’s Vegetable Soup!
What Makes This Recipe Special
Quick & Easy
This meal comes together in under 40 minutes perfect for those busy weeknights when you need dinner on the table fast. I mean, who doesn’t love that?
One-Pot Wonder
The cooking process happens all in one pot for the rice and your roasting tray for the chicken. Minimal cleanup is required, thank goodness for that!
Budget-Friendly
The ingredients are affordable everyday staples, perfect for families watching their budget but still wanting to eat amazing food!
Family-Friendly
The whole family will love it, seriously! Even my picky 8-year-old always goes for seconds whenever I make this.
Customizable
You truly can’t go wrong; use whatever ingredients you have! Got some wilted veggies in the fridge? No problem! Toss them in!
Serving and Storage Tips
How to Serve This Peri Peri Chicken and Rice
Serve it hot right out of the kitchen! Pair it with a simple green salad or some crusty bread to soak up those lovely flavors. It’s super adaptable!
Storage
Leftovers will keep in the fridge for up to 3 days if, of course, you can resist munching it all down at once!
Reheating Instructions
To reheat, pop it in the microwave (with a splash of water if necessary) until heated through. You can also do this on the stovetop, just add a bit of water or broth and heat it gently while stirring occasionally.
Freezer-Friendly
Yes, you can freeze this! Just store the rice and chicken separately. Reheat in the microwave or allow to thaw overnight in the fridge before reheating.
Food is more than just fuel, right? It’s about flavor, warmth, and making memories around the table with the ones you love. So give this delicious, peri peri chicken and rice a try, and let me know what you think! It’s bound to become a new favorite in your kitchen, just like it has in mine!
Here’s to happy cooking and satisfied bellies! For more Recipes Follow Us in our Pinterest.
Print
Easy Peri Peri Chicken and Rice
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A delicious one-pot dish that comes together in about 40 minutes, packed with bold flavors and perfect for weeknight dinners.
Ingredients
- 1 kg Chicken Thighs (skin-on)
- 1 medium onion, roughly chopped
- 4 bird’s eye chilies
- 2 mild red chilies, 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
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1/4 cup white vinegar
- 1/3 cup olive oil
- 2 1/2 cups rice (basmati)
- 1 small onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 3 tablespoons oil
- 1 tablespoon chicken seasoning
Instructions
- Blend the Marinade: In a blender, combine the chopped onion, bird’s eye chilies, mild red chilies, lime or lemon zest, peeled lime, garlic cloves, salt, smoked paprika, oregano, thyme, tomato paste, brown sugar, white vinegar, and oil. Blend until smooth.
- Marinate the Chicken: Place the chicken thighs in a bowl, pour the marinade over, and coat them well. Cover and refrigerate for at least 2 hours.
- Prep the Oven: Preheat your oven to 180°C (350°F). Arrange the marinated chicken on a wire rack over a tray and bake for 40-45 minutes, flipping halfway through.
- Soak the Rice: Rinse the rice under cold water until the water runs clear. Soak for 30 minutes, then drain.
- Cook the Rice: In a pot, heat oil and sauté the diced onion and bell peppers until softened. Add the drained rice, stir, add 4 cups of water and the reserved marinade. Bring to a boil, cover, and simmer for about 15-20 minutes.
- Finishing Touches: Fluff the rice and serve hot with baked chicken on top, drizzling reserved marinade and squeezing fresh lemon juice over the dish.
Notes
Feel free to customize with leftover vegetables. Leftovers can be refrigerated for up to 3 days or frozen separately.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: African
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
