PERI PERI CHICKEN AND RICE

The aroma of sizzling chicken, with its perfectly charred skin, dances through the air as you place the platter on the table. This Peri Peri Chicken and Rice recipe is not only a feast for the senses but also a quick meal that packs a flavorful punch. With its bold spices and tender chicken, this dish is sure to become a family favorite.

Perfect for those who crave a hearty yet easy weeknight dinner, this recipe is ideal for family gatherings or casual get-togethers. You can marinate the chicken a day in advance to deepen the flavors, making preparation a breeze.

Why You’ll Love This Recipe

• The marinated chicken provides a spicy, smoky flavor that’s irresistible.
• Baking on a wire rack ensures crispy skin without losing moisture.
• The fluffy rice soaks up the savory juices for a deliciously complete meal.
• Quick prep and cook time make it perfect for weeknight dinners.

What You’ll Need

Here’s what you’ll need to create this delicious 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

Store any leftover marinade for added flavor later.

Substitutions & Swaps

• Chicken thighs can be replaced with chicken drumsticks.
• Use vegetable oil instead of standard oil.
• Brown sugar may be swapped for honey.
• White vinegar can be replaced with apple cider vinegar.

How to Make It

Begin your culinary adventure by following these steps.

Blend the Marinade

In a blender, combine the chopped onion, bird’s eye chillies, mild red chillies, lime or lemon zest, 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 and Refrigerate

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 to 180°C (350°F). Line a baking tray with foil and place a wire rack on top.

Bake the Chicken

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 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.

Prepare 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.

Sauté the Vegetables

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

Combine the Rice and Marinade

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

Cook the Rice

Add water and chicken 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, about 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 Dish

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: Store in an airtight container for up to 3 days.
Freezer: Yes, it freezes well; just ensure it’s sealed.
Reheat: Microwave for 2-3 minutes or until hot.

Tips for Best Results

• Use fresh ingredients for the marinade for optimal flavor.
• Let the chicken marinate overnight for a more intense taste.
• Flip the chicken halfway through baking for even crispiness.
• Ensure the rice is completely cooked by checking if all the water has evaporated.

Serving Suggestions

• Pair with a side salad for a refreshing contrast.
• Serve with crusty bread to soak up the marinade.
• Great for outdoor picnics or family gatherings.