PERI PERI CHICKEN AND RICE

Delighting in the spicy aroma of Peri Peri chicken wafting through your kitchen is a moment to savor. This dish combines succulent marinated chicken thighs with flavorful rice, making it a delicious meal that takes around 1.5 hours from prep to table. The secret lies in the vibrant marinade that infuses the chicken with bold, zesty flavors.

This recipe is perfect for spice enthusiasts and families looking for a satisfying meal. Whether for a weekend dinner or a gathering with friends, this dish impresses without overwhelming effort. You can prepare the marinade ahead of time and store it in the refrigerator, allowing the flavors to deepen while saving time during the cooking process.

Why You’ll Love This Recipe

• The chicken turns out tender and juicy with perfectly crispy skin.
• A flavorful marinade elevates both the chicken and rice.
• Cooking the rice with leftover marinade adds an extra layer of taste.
• It’s a crowd-pleaser that satisfies both spice lovers and mild palates.

What You’ll Need

Here’s a comprehensive list of all the ingredients you’ll need to create this flavorful dish.

For the 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

For the 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

Note: Adjust the number of chillies based on your spice preference.

Substitutions & Swaps

• Chicken thighs can be replaced with chicken drumsticks.
• Lime can be swapped for lemon or vice versa.
• Use vegetable oil if you prefer a lighter flavor.
• Replace rice with quinoa for a gluten-free option.

How to Make It

Follow these steps for a perfectly spiced Peri Peri chicken and rice.

Blend the Marinade

In a blender, combine a chopped onion, bird’s eye chillies, mild red chillies, lime or lemon zest, a peeled lime or lemon, garlic cloves, salt, smoked paprika, dried oregano, thyme, tomato paste, brown sugar, white vinegar, and oil. Blend the ingredients until a smooth paste forms.

Marinate the Chicken

Place the chicken thighs in a large bowl. Pour the prepared marinade over the chicken. Use your hands or a spatula to ensure the chicken is evenly coated with the marinade. Cover the bowl with plastic wrap or a lid, and let it marinate in the refrigerator for at least a couple of hours, or preferably overnight for better flavor.

Preheat the Oven

Preheat your oven at 180°C. Line a baking tray with foil and place a wire rack on top. Arrange the marinated chicken thighs on the wire rack, ensuring they are skin-side down. Reserve a portion of the marinade for later use.

Bake the Chicken

Bake the chicken in the preheated oven for about 40-45 minutes, flipping it halfway through to ensure even cooking. The chicken should be cooked through and have crispy skin.

Rinse the Rice

Rinse the rice under cold water until the water runs clear to remove excess starch. Soak the rinsed rice in water for about 30 minutes, then drain it.

Cook the Vegetables

In a large pot, heat some oil over medium heat. Add diced onion and bell peppers, sautéing until the onion is translucent.

Combine Ingredients

Add the soaked and drained rice to the pot, stirring to combine. Pour in a portion of the reserved marinade and stir again.

Boil and Simmer

Add water and seasoning to the pot, bringing the mixture to a boil. Once bubbling, reduce the heat to low, cover the pot with a lid, and let it cook until all the water evaporates and the rice is tender. This will take around 15-20 minutes.

Fluff the Rice

After cooking, remove the pot from heat and let it sit covered for a few minutes. Fluff the rice with a fork and transfer it to a serving platter.

Serve the Chicken

Place the baked chicken thighs on top of the rice. Drizzle with the reserved marinade for added flavor. For an extra kick, squeeze fresh lemon juice over the chicken just before serving.

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: No, the rice texture may change.
Reheat: Microwave on medium for 2-3 minutes.

Tips for Best Results

• Marinate the chicken overnight for deeper flavor.
• Flip the chicken halfway through baking for even crispiness.
• Rinse the rice thoroughly to prevent it from becoming sticky.
• Allow the rice to sit covered after cooking for better texture.

Serving Suggestions

• Serve with a side of coleslaw for crunch.
• Pair with grilled vegetables for a well-rounded meal.
• Enjoy with crusty bread to soak up the marinade.