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Place the chicken thighs in a bowl. Add 1/4 cup of peri peri sauce, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best flavor.

Preheat your oven to 400°F (200°C).

In a large oven-safe skillet or Dutch oven (at least 10-inch diameter), heat 2 tablespoons of olive oil over medium-high heat. Add the chopped red and green bell peppers, diced onion, and sliced red chili. Sauté for 5-7 minutes until the vegetables start to soften.

Add the grated garlic, smoked paprika, ground cumin, onion powder, and turmeric to the skillet. Cook for 1 minute, stirring constantly, until fragrant.

Stir in the tomato paste and cook for another 1-2 minutes, stirring to combine with the vegetables and spices.

Add the washed and drained rice to the skillet. Stir well to coat the rice with the vegetable and spice mixture. Cook for 2-3 minutes, stirring occasionally.

Pour in the chicken stock. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the mixture to a simmer, scraping any browned bits from the bottom of the pan.

Nestle the marinated chicken thighs on top of the rice mixture in a single layer. Drizzle the remaining 1/4 cup of peri peri sauce over the chicken.

Cover the skillet tightly with a lid or aluminum foil and transfer to the preheated oven. Bake for 25 minutes.

Remove the lid or foil. Continue to bake for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the rice has absorbed all the liquid and is tender. If the rice looks dry but isn't fully cooked, you can add a splash of water or stock and re-cover for a few more minutes.

Once cooked, remove the skillet from the oven. Let it rest, covered, for 5 minutes before serving.

Garnish with fresh chopped cilantro and serve directly from the pan.


Place the chicken thighs in a bowl. Add 1/4 cup of peri peri sauce, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best flavor.

Preheat your oven to 400°F (200°C).

In a large oven-safe skillet or Dutch oven (at least 10-inch diameter), heat 2 tablespoons of olive oil over medium-high heat. Add the chopped red and green bell peppers, diced onion, and sliced red chili. Sauté for 5-7 minutes until the vegetables start to soften.

Add the grated garlic, smoked paprika, ground cumin, onion powder, and turmeric to the skillet. Cook for 1 minute, stirring constantly, until fragrant.

Stir in the tomato paste and cook for another 1-2 minutes, stirring to combine with the vegetables and spices.

Add the washed and drained rice to the skillet. Stir well to coat the rice with the vegetable and spice mixture. Cook for 2-3 minutes, stirring occasionally.

Pour in the chicken stock. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the mixture to a simmer, scraping any browned bits from the bottom of the pan.

Nestle the marinated chicken thighs on top of the rice mixture in a single layer. Drizzle the remaining 1/4 cup of peri peri sauce over the chicken.

Cover the skillet tightly with a lid or aluminum foil and transfer to the preheated oven. Bake for 25 minutes.

Remove the lid or foil. Continue to bake for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the rice has absorbed all the liquid and is tender. If the rice looks dry but isn't fully cooked, you can add a splash of water or stock and re-cover for a few more minutes.

Once cooked, remove the skillet from the oven. Let it rest, covered, for 5 minutes before serving.

Garnish with fresh chopped cilantro and serve directly from the pan.
