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Peri Peri Chicken and Rice

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A delightful dish with tender chicken thighs marinated in a fiery peri peri sauce, baked to perfection and served over fluffy rice with colorful bell peppers.

Ingredients

Scale
  • 4 chicken thighs
  • 1 onion, roughly chopped
  • 2 bird’s eye chillies
  • 1 mild red chilli
  • Zest of 1 lime
  • 1 peeled lime
  • 4 garlic cloves
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp thyme
  • 2 tbsp tomato paste
  • 1 tbsp brown sugar
  • 1 tbsp white vinegar
  • 2 tbsp oil
  • 1 cup rice
  • 1 diced red bell pepper
  • 1 diced green bell pepper
  • Water for cooking rice
  • Fresh lemon juice for garnish

Instructions

  1. Blend the marinade by combining all ingredients in a blender and blending until smooth.
  2. Marinate the chicken by placing it in a bowl and coating it with the marinade. Refrigerate for at least 2 hours or overnight.
  3. Preheat your oven to 180°C (350°F).
  4. Prepare a baking tray lined with foil and place a wire rack on top.
  5. Arrange the marinated chicken on the wire rack, skin-side down, reserving some marinade.
  6. Bake the chicken for 40-45 minutes, flipping halfway through.
  7. Rinse the rice under cold water until clear.
  8. Soak the rinsed rice in water for 30 minutes before draining.
  9. Sauté the diced onion and bell peppers in oil until translucent.
  10. Combine the soaked rice with the sautéed vegetables.
  11. Add the reserved marinade and stir well.
  12. Cook the rice with enough water, bringing it to a boil, and then simmer until tender.
  13. Rest the rice after cooking for a few minutes before fluffing.
  14. Assemble the dish by placing the baked chicken on top of the rice.
  15. Garnish with lemon juice before serving.

Notes

For best flavor, marinate overnight. Serve with salad or roasted vegetables.

Nutrition

Find it online: https://pinrecipezbylinaa.com/peri-peri-chicken-and-rice/

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