Creamy Peri Peri Chicken with Rice
Chicken with rice served with creamy peri-peri sauce is a fantastic, super flavorful dinner. The chicken is perfectly seasoned and juicy and that sauce? Simply addictive!
Ingredients Needed
For the chicken
- Chicken. I used skinless boneless chicken thighs but chicken breasts can be used too.
- Extra-virgin olive oil.
- Smoked paprika.
- Oregano. Other herbs like rosemary, thyme and sage are also delicious with chicken.
- Fresh lemon juice.
- Fresh garlic cloves.
- Salt and black pepper.
- Peri-peri sauce. I used store-bought peri peri sauce (Nando’s peri peri sauce is delicious) but I’ve also made this with my own homemade peri peri sauce.
- Heavy cream.
For the savory rice
- Onion.
- Fresh garlic.
- Bell peppers.
- Rice. I used jasmine rice but basmati rice can also be used.
- Chicken stock. I often make this with only water but the chicken broth definitely adds extra flavor.
- Turmeric.
- Salt.
- Corn. I used frozen corn but canned corn can be substituted.
How to make Peri Peri Chicken with Rice
- Marinating the chicken will improve flavor and texture. Combine all the ingredients for the marinade and mix well. Add the chicken to a large bowl and pour over the marinade. Toss to coat the chicken in the marinade and allow to marinate for at least 20 minutes but ideally overnight in the fridge.
- Serving the grilled chicken with savoury rice makes this the perfect meal. I love making the rice with onion, peppers, corn and garlic. Adding a pinch of turmeric gives the rice a beautiful yellow color. This rice is fantastic with a variety of dishes but with this chicken it’s absolutely delicious.
- The creamy peri-peri sauce is so simple to make and is definitely the star of the show. It’s spicy, creamy and perfect with the chicken and rice.
- Grill the chicken until golden brown and just cooked-through. You want the chicken to be tender and juicy so cooking it over high heat on a grill pan or on an outdoor grill/braai/barbecue is my preferred cooking method but you can cook the chicken in an air fryer too.
Can I make this ahead?
The chicken, rice and sauce can be meal prepped in advance and kept in airtight containers in the refrigerator for up to 3 days. The chicken can be frozen in the marinade for up to 3 months.
Serving suggestions
Chicken with rice is a meal all on its own but adding vegetable side dishes or a big salad will be a great addition. Air fryer sweet potato, arugula salad and Garlic Parmesan roasted cauliflower are some of our favorites.
Chicken and Rice Recipes
- One pot tomato basil chicken rice
- One pan ginger chicken and rice
- Grilled Peruvian Chicken and rice bowls with Green Sauce
Servings: 4
Calories: 564kcal
Ingredients
For the Chicken
- 1 lb / 500g skinless, boneless chicken thighs
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 garlic cloves crushed
- 2 tsp smoked paprika
- 1 tsp oregano
- 2 tsp salt
- 1 tsp pepper
For the savory rice
- 1 onion finely chopped
- 1 red bell pepper
- 1 yellow bell pepper
- 4 garlic cloves crushed
- 1 tsp turmeric
- 2 cups Jasmine rice
- 4 cups chicken broth / water
- 2 tsp salt
- 2 cups frozen corn
For the Creamy Peri Peri Sauce
- ½ cup peri-peri sauce
- ¾ cup heavy cream
- lemon juice to taste
- salt to taste
Instructions
- Combine all the marinade ingredients. Add the chicken to a large bowl then pour over the marinade, cover and allow to marinade for at least 30 minutes but ideally overnight in the fridge.
- To make the rice, sauté the onions and peppers in a splash of oil in a medium pot/Dutch oven until softened. Add the garlic and turmeric and cook for another 30 seconds.
- Add the rice then pour in the liquid. Season with salt then allow to simmer for 10 minutes or until the liquid has been absorbed.
- Add the frozen corn then turn the heat all the way down and cover with a lid. Allow to steam for 10 minutes then turn off the heat and allow to stand while you cook the chicken.
- For the sauce, add the peri-peri sauce, cream, lemon juice and salt to a small saucepan then set over medium-high heat and allow to simmer for 5 minutes.
- Heat a grill pan over high heat (or cook the chicken on an outdoor grill) for 6-7 minutes per side until golden brown and cooked through.
- Serve the chicken over the rice then pour over the sauce.
Video
Nutrition
Calories: 564kcal | Carbohydrates: 67g | Protein: 29g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 157mg | Sodium: 3243mg | Potassium: 675mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2026IU | Vitamin C: 122mg | Calcium: 99mg | Iron: 3mg
Tried this recipe?Let us know how it was!
Superb Nando’s alternative. I deboned thighs and left the skin on the second time and was even nicer!
If I am going to use the air fryer, do you have the settings? Thank you. This is my first time with the air fryer.
I would cook the chicken at 205C/400F for 15-20 minutes, depending on the size of your pieces of chicken, turning over halfway through cooking until golden brown.
This was really tasty. Just omitted corn from the rice.
Thank you for this recipe
I’m going to try tomorrow night
🤗