Peri Peri Chicken and Rice
Spicy and flavorful Peri Peri Chicken and Rice with juicy marinated chicken thighs and seasoned rice. A delicious one pan dinner recipe packed with bold flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Dinner, Main Course
- Method: Baking, Stovetop
- Cuisine: African-Portuguese Fusion
Ingredients
Peri Peri Chicken
1 kg chicken thighs
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 dried thyme
1 tablespoon tomato paste
1 tablespoon brown sugar
¼ cup white vinegar
⅓ cup oil
Rice
2½ cups rice
1 small onion, diced
½ red bell pepper, diced
½ green bell pepper, diced
3 tablespoons oil
1 tablespoon chicken seasoning
Water, as needed for cooking rice
Instructions
Prepare the Marinade
In a blender, combine chopped onion, bird’s eye chilies, mild red chilies, lime zest, peeled lime, garlic, salt, smoked paprika, oregano, thyme, tomato paste, brown sugar, vinegar, and oil.
Blend until smooth.
Marinate the Chicken
Place chicken thighs in a large bowl.
Pour the peri peri marinade over the chicken and coat thoroughly.
Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
Bake the Chicken
Preheat oven to 180°C (350°F).
Line a baking tray with foil and place a wire rack on top.
Arrange chicken thighs skin-side down on the rack.
Reserve some marinade for later use.
Bake for 40–45 minutes, flipping halfway through, until chicken is fully cooked and skin is crispy.
Prepare the Rice
Rinse rice under cold water until the water runs clear.
Soak rice for 30 minutes, then drain.
Heat oil in a large pot over medium heat.
Sauté diced onion and bell peppers until softened.
Add rice and stir well.
Stir in a portion of the reserved peri peri marinade.
Add water and chicken seasoning, then bring to a boil.
Reduce heat to low, cover, and cook for 15–20 minutes until rice is tender and liquid is absorbed.
Remove from heat and let rest covered for a few minutes.
Fluff rice with a fork.
Assemble and Serve
Transfer rice to a serving platter.
Place baked peri peri chicken on top.
Drizzle with reserved marinade and squeeze fresh lemon juice over the chicken before serving.
Notes
Marinating overnight creates the best flavor and tenderness.
Adjust the number of chilies depending on your spice preference.
Bone-in chicken thighs stay juicy and flavorful during baking.
Serve with salad, grilled vegetables, or garlic sauce for a complete meal.
Leftovers store well for meal prep and reheat beautifully.
Find it online: https://allrecipesmade.com/peri-peri-chicken-and-rice/
