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!

Course Dinner

Cuisine Portuguese, South African

Keyword Chicken with rice, creamy peri peri sauce, peri peri chicken

Prep Time 15

Cook Time 30

Marinating time 30

Total Time 1 15

Servings

Calories 564kcal

Author Alida Ryder

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