Peri-Peri Chicken with Pepe’s style Rice
Peri-Peri Chicken with Pepe’s style Rice
Ingredients
For the Peri-Peri Sauce
- 5 tablespoons oil
- 1 onion, chopped
- 5-6 garlic cloves
- 1 red bell pepper, cubed
- 1 tablespoon oregano
- 1/2 tablespoon black pepper
- 1 tablespoon paprika powder
- 1 tablespoon chilli flakes
- 1/2 lemon, juice of
- salt, to taste
For the Peri-Peri Chicken
- 2 chicken quarter pieces
For the Pepe's Style Rice
- 5 tablespoons oil
- 1/2 onion, chopped
- 1/2 tablespoon turmeric powder
- 2 glasses water
- 1 tablespoon chicken powder
- 1 tablespoon biryani masala
- salt, to taste
- 1 glass rice, soaked
- 1 handful fresh coriander
Instructions
- 1
For the Peri-Peri Sauce: Heat 5 tablespoons of oil in a pan. Add the 1 chopped onion, 5-6 garlic cloves, and 1 cubed red bell pepper. Sauté until fragrant and slightly softened.
⏱️ 5 min
- 2
Add 1 tablespoon of oregano, 1/2 tablespoon of black pepper, and 1 tablespoon of paprika powder to the pan. Cook until the vegetables are soft.
⏱️ 5 min
- 3
Transfer the cooked vegetable mixture to a blender. Add 1 tablespoon of chilli flakes, the juice of 1/2 lemon, and salt to taste. Blend until a smooth sauce is formed.
⏱️ 5 min
- 4
Reserve 5 tablespoons of the prepared peri-peri sauce for the rice. Set aside.
⏱️ 1 min
- 5
For the Peri-Peri Chicken: Make several cuts in the 2 chicken quarter pieces to allow the marinade to penetrate.
⏱️ 2 min
- 6
Coat the chicken thoroughly with the remaining peri-peri sauce. Marinate the chicken for 2-3 hours in the refrigerator.
⏱️ 2 min
- 7
Preheat your air fryer to 180°C. Place the marinated chicken in the air fryer basket.
⏱️ 5 min•🌡️ 180
- 8
Air fry the chicken for 20-25 minutes, turning halfway through, or until the chicken is fully cooked and the internal temperature reaches 74°C (165°F).
⏱️ 25 min•🌡️ 180
- 9
For the Pepe's Style Rice: While the chicken is cooking, heat 5 tablespoons of oil in a separate pot. Add the 1/2 chopped onion and sauté until translucent.
⏱️ 5 min
- 10
Add 1/2 tablespoon of turmeric powder and the reserved 5 tablespoons of peri-peri sauce to the pot. Cook, stirring occasionally, until the oil separates from the mixture.
⏱️ 5 min
- 11
Pour in 2 glasses of water. Add 1 tablespoon of chicken powder, 1 tablespoon of biryani masala, and salt to taste. Bring the mixture to a boil.
⏱️ 5 min
- 12
Add the 1 glass of soaked rice to the boiling liquid. Reduce the heat to low, cover the pot, and cook until the rice is tender and all the liquid has been absorbed.
⏱️ 15 min
- 13
Once the rice is cooked, garnish with a handful of fresh coriander.
⏱️ 1 min
- 14
Serve the hot peri-peri chicken immediately with the Pepe's style pepper rice.
⏱️ 1 min
Kitchen Tools
Peri-Peri Chicken with Pepe’s style Rice
For the Peri-Peri Sauce
- 5 tablespoons oil
- 1 onion, chopped
- 5-6 garlic cloves
- 1 red bell pepper, cubed
- 1 tablespoon oregano
- 1/2 tablespoon black pepper
- 1 tablespoon paprika powder
- 1 tablespoon chilli flakes
- 1/2 lemon, juice of
- salt, to taste
For the Peri-Peri Chicken
- 2 chicken quarter pieces
For the Pepe's Style Rice
- 5 tablespoons oil
- 1/2 onion, chopped
- 1/2 tablespoon turmeric powder
- 2 glasses water
- 1 tablespoon chicken powder
- 1 tablespoon biryani masala
- salt, to taste
- 1 glass rice, soaked
- 1 handful fresh coriander
Instructions
- 1
For the Peri-Peri Sauce: Heat 5 tablespoons of oil in a pan. Add the 1 chopped onion, 5-6 garlic cloves, and 1 cubed red bell pepper. Sauté until fragrant and slightly softened.
⏱️ 5 min - 2
Add 1 tablespoon of oregano, 1/2 tablespoon of black pepper, and 1 tablespoon of paprika powder to the pan. Cook until the vegetables are soft.
⏱️ 5 min - 3
Transfer the cooked vegetable mixture to a blender. Add 1 tablespoon of chilli flakes, the juice of 1/2 lemon, and salt to taste. Blend until a smooth sauce is formed.
⏱️ 5 min - 4
Reserve 5 tablespoons of the prepared peri-peri sauce for the rice. Set aside.
⏱️ 1 min - 5
For the Peri-Peri Chicken: Make several cuts in the 2 chicken quarter pieces to allow the marinade to penetrate.
⏱️ 2 min - 6
Coat the chicken thoroughly with the remaining peri-peri sauce. Marinate the chicken for 2-3 hours in the refrigerator.
⏱️ 2 min - 7
Preheat your air fryer to 180°C. Place the marinated chicken in the air fryer basket.
⏱️ 5 min•🌡️ 180 - 8
Air fry the chicken for 20-25 minutes, turning halfway through, or until the chicken is fully cooked and the internal temperature reaches 74°C (165°F).
⏱️ 25 min•🌡️ 180 - 9
For the Pepe's Style Rice: While the chicken is cooking, heat 5 tablespoons of oil in a separate pot. Add the 1/2 chopped onion and sauté until translucent.
⏱️ 5 min - 10
Add 1/2 tablespoon of turmeric powder and the reserved 5 tablespoons of peri-peri sauce to the pot. Cook, stirring occasionally, until the oil separates from the mixture.
⏱️ 5 min - 11
Pour in 2 glasses of water. Add 1 tablespoon of chicken powder, 1 tablespoon of biryani masala, and salt to taste. Bring the mixture to a boil.
⏱️ 5 min - 12
Add the 1 glass of soaked rice to the boiling liquid. Reduce the heat to low, cover the pot, and cook until the rice is tender and all the liquid has been absorbed.
⏱️ 15 min - 13
Once the rice is cooked, garnish with a handful of fresh coriander.
⏱️ 1 min - 14
Serve the hot peri-peri chicken immediately with the Pepe's style pepper rice.
⏱️ 1 min