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PERI PERI CHICKEN AND RICE

https://youtube.com/shorts/VDamRPO2sCg
Prep Time 30 mins
Cook Time 45 mins
Rest Time 2 hrs
Total Time 3 hrs 15 mins
Ratings: 5 from 1 votes
Cooking Method:
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 6
Description

Spice up your dinner with this mouthwatering Peri Peri Chicken and Rice! This dish features tender, marinated chicken thighs coated in a zesty and spicy Peri Peri sauce made from fresh chillies, garlic, and aromatic spices. Baked to perfection, the chicken is juicy on the inside with a crispy skin on the outside. Served atop fluffy, seasoned rice infused with bell peppers and a hint of chicken seasoning, this meal is not only satisfying but also bursting with vibrant colors and tastes. For an extra zing, finish it off with a squeeze of fresh lemon juice.It invites you to explore the vibrant flavors of African cuisine while providing a hearty and satisfying dish that can be enjoyed any day of the week. Whether you’re looking for a weeknight dinner idea or a dish to impress your guests, this recipe is sure to deliver a burst of flavor that will keep everyone coming back for more!

Ingredients
    For the Peri Peri Chicken:
  • 1 kg Chicken Thighs
  • 1 medium onion, roughly chopped
  • 4 bird's eye chillies (adjust based on heat preference)
  • 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 (fresh or dried)
  • 1 tablespoon tomato paste
  • 1 tablespoon brown sugar
  • 1/4 cup white vinegar
  • 1/3 cup oil (olive oil or vegetable oil)
    • For the Rice:
  • 2 1/2 cups rice (long-grain or basmati)
  • 1 small onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 3 tablespoons oil (olive oil or vegetable oil)
  • 1 tablespoon chicken seasoning (store-bought or homemade)
Instructions
    Prepare the Marinade:
  1. 1
  2. 2
    - 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.
  3. 3
    - Blend the ingredients until a smooth paste forms.
    4. Marinate the Chicken:
  4. 4
  5. 5
    - Place the chicken thighs in a large bowl.
  6. 6
    - Pour the prepared marinade over the chicken.
  7. 7
    - Use your hands or a spatula to ensure the chicken is evenly coated with the marinade.
  8. 8
    - 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.
    9. Bake the Chicken:
  9. 9
  10. 10
    - Preheat your oven at 180 c.
  11. 11
    - Line a baking tray with foil and place a wire rack on top.
  12. 12
    - Arrange the marinated chicken thighs on the wire rack, ensuring they are skin-side down.
  13. 13
    - Reserve a portion of the marinade for later use.
  14. 14
    - 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.
    15. Prepare the Rice:
  15. 15
  16. 16
    - Rinse the rice under cold water until the water runs clear to remove excess starch.
  17. 17
    - Soak the rinsed rice in water for about 30 minutes, then drain it.
  18. 18
    - In a large pot, heat some oil over medium heat.
  19. 19
    - Add diced onion and bell peppers, sautéing until the onion is translucent.
  20. 20
    - Add the soaked and drained rice to the pot, stirring to combine.
  21. 21
    - Pour in a portion of the reserved marinade and stir again.
  22. 22
    - Add water and seasoning to the pot, bringing the mixture to a boil.
  23. 23
    - 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.
  24. 24
    - After cooking, remove the pot from heat and let it sit covered for a few minutes.
    25. Serve:
  25. 25
  26. 26
    - Fluff the rice with a fork and transfer it to a serving platter.
  27. 27
    - Place the baked chicken thighs on top of the rice.
  28. 28
    - Drizzle with the reserved marinade for added flavor.
  29. 29
    - For an extra kick, squeeze fresh lemon juice over the chicken just before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 827.15kcal
% Daily Value *
Total Fat 47.55g74%
Saturated Fat 9.11g46%
Trans Fat 0.21g
Cholesterol 163.33mg55%
Sodium 880.66mg37%
Potassium 712.19mg21%
Total Carbohydrate 64.89g22%
Dietary Fiber 2.75g11%
Sugars 6.66g
Protein 33.8g68%
Vitamin A 107.83 IU
Vitamin C 97.81 mg
Calcium 50.92 mg
Iron 2.81 mg
Vitamin D 0.16 IU
Vitamin E 4.68 IU
Vitamin K 26.96 mcg
Thiamin 0.24 mg
Riboflavin 0.35 mg
Niacin 9.72 mg
Vitamin B6 1.06 mg
Folate 35.52 mcg
Vitamin B12 1.03 mcg
Phosphorus 377.28 mg
Magnesium 74.23 mg
Zinc 3.22 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I didn't add birdeye chillies, just added medium chillies for less heat.

Fresh herbs like cilantro or parsley can be sprinkled on top for a fresh touch.

Serve with a side of cooling yogurt or tzatziki to balance the heat, and a fresh salad to add a refreshing crunch.

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Read it online: https://kitchendiariesbyzubda.com/recipe/peri-peri-chicken-and-rice/