Peri Peri Chicken and Rice
Peri Peri Chicken and Rice
Ingredients
For the Peri Peri Marinade
- 2 long red peppers, roasted until charred and softened
- 1/2 onion, chopped
- 6 garlic cloves, peeled
- 1/4 cup lemon juice, freshly squeezed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1/4 cup olive oil
- 1 tablespoon smoked paprika
- 1/4 cup sun-dried tomatoes, packed in oil, drained
- 2 spicy red chilies, deseeded for less heat, or left whole for more
For the Chicken
- 4 chicken quarters, bone-in, skin-on
For the Spiced Rice
- 1 tablespoon olive oil, for sautéing
- 2 garlic cloves, diced
- 1/2 onion, diced
- 1 red bell pepper, diced
- 1 1/2 cups basmati rice, washed
- 2 tablespoons reserved peri peri marinade
- 1 teaspoon smoked paprika
- 2 1/4 cups water, or chicken broth
- 1 cup frozen peas
Instructions
- 1
Preheat your oven to 400°F. Place the long red peppers on a baking sheet and roast for 15-20 minutes, or until the skin is charred and the peppers are softened. Once roasted, let them cool slightly.
⏱️ 20 min•🌡️ 400
- 2
While peppers cool, prepare the marinade. In a food processor, combine the roasted red peppers, chopped onion, garlic cloves, lemon juice, salt, black pepper, fresh thyme sprigs, fresh rosemary sprigs, 1/4 cup olive oil, 1 tablespoon smoked paprika, and sun-dried tomatoes. Blend until a thick, chunky, reddish-orange paste forms. Add the spicy red chilies and pulse a few times to incorporate, leaving them slightly chunky if desired.
⏱️ 10 min
- 3
Scoop out 2 tablespoons of the prepared peri peri marinade and set aside in a small bowl for the rice. Place the chicken quarters in a large bowl. Pour the remaining marinade over the chicken, ensuring each piece is thoroughly coated. Massage the marinade into the chicken with your hands.
⏱️ 5 min
- 4
Cover the bowl and refrigerate the marinated chicken for at least 1 hour, or ideally overnight for best flavor. If marinating overnight, ensure it's in an airtight container.
⏱️ 60 min
- 5
When ready to cook, preheat your air fryer to 375°F or oven to 400°F. If using an oven, place the marinated chicken quarters on a wire rack set over a baking sheet.
⏱️ 5 min•🌡️ 375
- 6
Cook the chicken for 20-25 minutes, flipping halfway through if air frying, or until the internal temperature reaches 165°F and the skin is crispy and dark brown. Cooking time may vary based on chicken size and appliance.
⏱️ 25 min
- 7
While the chicken cooks, prepare the spiced rice. In a medium pan, heat 1 tablespoon of olive oil over medium heat. Add the diced garlic, diced onion, and diced red bell pepper. Sauté for 3-5 minutes until softened.
⏱️ 5 min
- 8
Add the washed basmati rice to the pan with the sautéed vegetables. Stir in the reserved 2 tablespoons of peri peri marinade and 1 teaspoon of smoked paprika. Cook for 1 minute, stirring constantly, to toast the rice slightly.
⏱️ 2 min
- 9
Transfer the rice mixture to your rice cooker. Add 2 1/4 cups of water (or broth). Cook according to your rice cooker's instructions. Once cooked, let it rest for 5 minutes before fluffing with a fork.
⏱️ 25 min
- 10
Stir the frozen peas into the hot, cooked rice until well combined and heated through.
⏱️ 2 min
- 11
To assemble for meal prep, portion the spiced rice into four glass meal prep containers. Place one cooked Peri Peri chicken quarter on top of each serving of rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Peri Peri Chicken and Rice
Ingredients
For the Peri Peri Marinade
- 2 long red peppers, roasted until charred and softened
- 1/2 onion, chopped
- 6 garlic cloves, peeled
- 1/4 cup lemon juice, freshly squeezed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1/4 cup olive oil
- 1 tablespoon smoked paprika
- 1/4 cup sun-dried tomatoes, packed in oil, drained
- 2 spicy red chilies, deseeded for less heat, or left whole for more
For the Chicken
- 4 chicken quarters, bone-in, skin-on
For the Spiced Rice
- 1 tablespoon olive oil, for sautéing
- 2 garlic cloves, diced
- 1/2 onion, diced
- 1 red bell pepper, diced
- 1 1/2 cups basmati rice, washed
- 2 tablespoons reserved peri peri marinade
- 1 teaspoon smoked paprika
- 2 1/4 cups water, or chicken broth
- 1 cup frozen peas
Instructions
- 1
Preheat your oven to 400°F. Place the long red peppers on a baking sheet and roast for 15-20 minutes, or until the skin is charred and the peppers are softened. Once roasted, let them cool slightly.
⏱️ 20 min•🌡️ 400 - 2
While peppers cool, prepare the marinade. In a food processor, combine the roasted red peppers, chopped onion, garlic cloves, lemon juice, salt, black pepper, fresh thyme sprigs, fresh rosemary sprigs, 1/4 cup olive oil, 1 tablespoon smoked paprika, and sun-dried tomatoes. Blend until a thick, chunky, reddish-orange paste forms. Add the spicy red chilies and pulse a few times to incorporate, leaving them slightly chunky if desired.
⏱️ 10 min - 3
Scoop out 2 tablespoons of the prepared peri peri marinade and set aside in a small bowl for the rice. Place the chicken quarters in a large bowl. Pour the remaining marinade over the chicken, ensuring each piece is thoroughly coated. Massage the marinade into the chicken with your hands.
⏱️ 5 min - 4
Cover the bowl and refrigerate the marinated chicken for at least 1 hour, or ideally overnight for best flavor. If marinating overnight, ensure it's in an airtight container.
⏱️ 60 min - 5
When ready to cook, preheat your air fryer to 375°F or oven to 400°F. If using an oven, place the marinated chicken quarters on a wire rack set over a baking sheet.
⏱️ 5 min•🌡️ 375 - 6
Cook the chicken for 20-25 minutes, flipping halfway through if air frying, or until the internal temperature reaches 165°F and the skin is crispy and dark brown. Cooking time may vary based on chicken size and appliance.
⏱️ 25 min - 7
While the chicken cooks, prepare the spiced rice. In a medium pan, heat 1 tablespoon of olive oil over medium heat. Add the diced garlic, diced onion, and diced red bell pepper. Sauté for 3-5 minutes until softened.
⏱️ 5 min - 8
Add the washed basmati rice to the pan with the sautéed vegetables. Stir in the reserved 2 tablespoons of peri peri marinade and 1 teaspoon of smoked paprika. Cook for 1 minute, stirring constantly, to toast the rice slightly.
⏱️ 2 min - 9
Transfer the rice mixture to your rice cooker. Add 2 1/4 cups of water (or broth). Cook according to your rice cooker's instructions. Once cooked, let it rest for 5 minutes before fluffing with a fork.
⏱️ 25 min - 10
Stir the frozen peas into the hot, cooked rice until well combined and heated through.
⏱️ 2 min - 11
To assemble for meal prep, portion the spiced rice into four glass meal prep containers. Place one cooked Peri Peri chicken quarter on top of each serving of rice.
⏱️ 5 min