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PERI PERI CHICKEN AND RICE

Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 6 people
Calories 450
A flavorful and spicy Peri Peri Chicken and Rice dish that's perfect for a satisfying meal. Marinated chicken thighs baked to perfection served over a bed of fluffy rice infused with the same vibrant Peri Peri flavors.

Ingredients

Chicken Marinade

  • 1 kg Chicken Thighs
  • 1 medium onion (roughly chopped)
  • 4 bird's eye chillies
  • 2 mild red chillies (roughly chopped)
  • 1 tablespoon lime or lemon zest
  • 1 whole lime or lemon (peeled)
  • 5 garlic cloves (peeled)
  • 1 tablespoon salt
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon thyme
  • 1 tablespoon tomato paste
  • 1 tablespoon brown sugar
  • 1/4 cup white vinegar
  • 1/3 cup oil

Rice

  • 2 1/2 cups rice
  • 1 small onion (diced)
  • 1/2 red bell pepper (diced)
  • 1/2 green bell pepper (diced)
  • 3 tablespoons oil
  • 1 tablespoon chicken seasoning

Instructions 

  • Blend all marinade ingredients until smooth.
  • Marinate chicken thighs for at least 2 hours, or overnight.
  • Preheat oven to 180c. Arrange chicken skin-side down on a wire rack over a foil-lined baking tray. Reserve marinade.
  • Bake for 40-45 minutes, flipping halfway through.
  • Rinse rice, soak for 30 minutes, then drain.
  • Sauté diced onion and bell peppers in oil.
  • Add rice and reserved marinade, then add water and seasoning. Bring to a boil, then simmer covered for 15-20 minutes.
  • Let rice sit covered for a few minutes, then fluff.
  • Serve chicken over rice, drizzled with reserved marinade. Add lemon juice before serving.

Notes

For extra flavor, marinate the chicken overnight. Adjust the amount of chillies to your spice preference.
Calories: 450kcal
Cost: $18
Course: Main Course
Cuisine: Portuguese
Keyword: Chicken