One Pan Peri Peri Chicken and Spicy Rice
One Pan Peri Peri Chicken and Spicy Rice
Ingredients
For the Peri Peri Chicken
- 4 boneless, skinless chicken thighs
- 1/2 cup peri peri sauce
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Spicy Rice
- 2 tablespoons olive oil
- 1/2 red bell pepper, chopped into 1-inch chunks
- 1/2 green bell pepper, chopped into 1-inch chunks
- 1 yellow onion, roughly diced
- 1 red chili, thinly sliced (adjust to desired spice level)
- 3 cloves garlic, grated or minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon turmeric
- 1 tablespoon tomato paste
- 1 1/2 cups long-grain white rice, washed and drained
- 3 cups chicken stock
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
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.
⏱️ 5 min
- 2
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 3
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.
⏱️ 7 min
- 4
Add the grated garlic, smoked paprika, ground cumin, onion powder, and turmeric to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 5
Stir in the tomato paste and cook for another 1-2 minutes, stirring to combine with the vegetables and spices.
⏱️ 2 min
- 6
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.
⏱️ 3 min
- 7
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.
⏱️ 3 min
- 8
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.
⏱️ 2 min
- 9
Cover the skillet tightly with a lid or aluminum foil and transfer to the preheated oven. Bake for 25 minutes.
⏱️ 25 min•🌡️ 400
- 10
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.
⏱️ 15 min•🌡️ 400
- 11
Once cooked, remove the skillet from the oven. Let it rest, covered, for 5 minutes before serving.
⏱️ 5 min
- 12
Garnish with fresh chopped cilantro and serve directly from the pan.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Peri Peri Chicken and Spicy Rice
Ingredients
For the Peri Peri Chicken
- 4 boneless, skinless chicken thighs
- 1/2 cup peri peri sauce
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Spicy Rice
- 2 tablespoons olive oil
- 1/2 red bell pepper, chopped into 1-inch chunks
- 1/2 green bell pepper, chopped into 1-inch chunks
- 1 yellow onion, roughly diced
- 1 red chili, thinly sliced (adjust to desired spice level)
- 3 cloves garlic, grated or minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon turmeric
- 1 tablespoon tomato paste
- 1 1/2 cups long-grain white rice, washed and drained
- 3 cups chicken stock
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
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.
⏱️ 5 min - 2
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 3
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.
⏱️ 7 min - 4
Add the grated garlic, smoked paprika, ground cumin, onion powder, and turmeric to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 5
Stir in the tomato paste and cook for another 1-2 minutes, stirring to combine with the vegetables and spices.
⏱️ 2 min - 6
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.
⏱️ 3 min - 7
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.
⏱️ 3 min - 8
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.
⏱️ 2 min - 9
Cover the skillet tightly with a lid or aluminum foil and transfer to the preheated oven. Bake for 25 minutes.
⏱️ 25 min•🌡️ 400 - 10
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.
⏱️ 15 min•🌡️ 400 - 11
Once cooked, remove the skillet from the oven. Let it rest, covered, for 5 minutes before serving.
⏱️ 5 min - 12
Garnish with fresh chopped cilantro and serve directly from the pan.
⏱️ 1 min