One Pot Peri Peri Chicken and Rice (Homemade Peri Peri Sauce)

A close-up of a dish with yellow rice, topped with pieces of fish covered in red and dark sauces, garnished with pickled onions, fresh mint leaves, and lemon slices.

One Pot Peri Peri Chicken and Rice (Homemade Peri Peri Sauce)

This one pot Peri Peri Chicken is bursting with flavor and the perfect easy meal to make to impress your family or guests.

Course Main Course

Cuisine Portuguese-inspired

Keyword one pot, Rice, chicken

Prep Time 15

Cook Time 40

Marinating time 1

Total Time 1 55

Servings -6

Calories 445kcal

Author Maria Koutsogiannis

Ingredients

For the peri-peri chicken and marinade

6 bone in skin on chicken thighs
3/4 cup roasted red peppers
½ cup diced white or yellow onions
3 garlic cloves
1-2 red chilis (or sub chili flakes 1-2 tsp)
2 tbsp olive oil
3 tbsp lemon juice
1 tbsp tomato paste
1 tbsp sugar
1 tsp kosher salt
½ tsp ground pepper
2 tsp smoked paprika
1 tsp red wine vinegar
1 tsp dried oregano

For the rice

For the red onion salad

1 cup thinly sliced red onion
½ tsp smoked paprika
2 tbsp lemon juice
3 tbsp chopped fresh parsley plus more for garnish
3 tbsp chopped fresh mint plus more for garnish
2 tbsp minced fresh chives plus more for garnish

For serving

reserved marinade
Nando's hotsauce (or other hotsauce of choice)
fresh parsley, fresh mint and fresh chives for garnish

Instructions

Add the chicken thighs to a large bowl and set aside.
Make the marinade: Add the chicken marinade ingredients to a food processor - roasted red peppers, onion, garlic, red chili, olive oil, lemon juice, tomato paste, sugar, salt, pepper, smoked paprika, red wine vinegar and dried oregano. Blend on high until fully combined.
SET ASIDE half of the marinade in a bowl and pour the rest of the marinade over the chicken thighs in the large bowl. Marinate for 1 hour.
Make the red onion salad: In a medium bowl toss together the thinly sliced red onion, smoked paprika and lemon juice.
Preheat the oven to 350F.
Add 2 tablespoons of olive oil to a large oven safe skillet over medium-high heat. When the pan is hot, turn to medium heat and add the chicken thighs skin side down, letting any excess marinade drip off before adding to the skillet.
Cook until the skin is golden brown, about 5-7 minutes. Flip the chicken and cook for another 5 minutes and then remove the chicken to a plate or bowl and set aside.
Add the diced onion to the pan and cook for 2-3 minutes until just softened. Then, add the minced garlic, ground turmeric, salt, pepper, garlic powder and onion powder. Cook for 1-2 minutes until fragrant. Add the rice and stir well to coat with the oils in the pan.
Stir in the chicken stock paste and boiling water and bring to a simmer. Once simmering, add the chicken back in over top of the rice and any juices from the plate / bowl back to the pan as well.
Cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake until cooked through to 165F, about 30-35 minutes.
Once the chicken is cooked through, remove from the oven and remove the chicken to a plate. Add the chopped parsley, chopped mint and minced chives to the rice and fluff the rice with a fork to incorporate the herbs.
Serve topped with more fresh parsley, chopped mint and minced chives and the red onion salad. Drizzle with the reserved marinade and Nandos sauce (or other hot sauce) and enjoy.

Notes

If you love this recipe, try our One Pot Harissa Chicken, Chickpeas and Rice
Adjust for your preferred level of spicy! For example, use one spicy pepper in the marinade, blend and taste and add a second spicy pepper to up the heat if desired.
This recipe is also great for meal prep! Cook, let completely cool and then portion into airtight containers to store in the fridge.

Nutrition