Creamy Peri Peri Chicken With Savory Rice
Spice up your dinner routine with this flavorful recipe for Creamy Peri Peri Chicken served alongside a bed of aromatic Savory Rice. This dish is perfect for those who enjoy a blend of spicy and creamy flavors, and it’s guaranteed to bring a burst of excitement to your table.
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, chopped
- 1 yellow bell pepper, chopped
- 4 garlic cloves, crushed
- 1 tsp turmeric
- 2 cups Jasmine rice
- 4 cups chicken broth or 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
Directions:
- Marinate the Chicken:
- In a large bowl, combine olive oil, lemon juice, crushed garlic, smoked paprika, oregano, salt, and pepper to create the marinade.
- Add chicken thighs, ensuring they are well-coated. Cover and refrigerate to marinate for at least 30 minutes, ideally overnight.
- Prepare the Savory Rice:
- In a medium pot or Dutch oven, heat a splash of oil over medium heat. Sauté onions and bell peppers until softened.
- Stir in crushed garlic and turmeric; cook for 30 seconds.
- Add Jasmine rice, followed by chicken broth or water and salt. Bring to a simmer and cook until the liquid is absorbed, about 10 minutes.
- Mix in the frozen corn, reduce heat to low, cover, and let steam for an additional 10 minutes. Turn off the heat and let the rice stand.
- Make the Creamy Peri Peri Sauce:
- In a small saucepan, combine peri-peri sauce, heavy cream, lemon juice, and salt. Simmer over medium-high heat for about 5 minutes, or until the sauce is slightly thickened.
- Cook the Chicken:
- Preheat a grill pan over high heat. Grill the marinated chicken for 6-7 minutes on each side, until golden brown and fully cooked.
- Serve:
- Plate the savory rice, top with grilled chicken thighs, and generously drizzle with the creamy peri-peri sauce.
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Calories: 600 kcal per serving
- Servings: 4
This Creamy Peri Peri Chicken With Rice is not only a treat for your taste buds but also a visually appealing meal that’s perfect for any day of the week. Enjoy the rich flavors and the satisfying combination of creamy and spicy in every bite!
Creamy Peri Peri Chicken With Rice
- Total Time: 50 minutes
- Yield: 4 1x
Description
This Creamy Peri Peri Chicken With Rice is a tantalizing blend of spicy and creamy flavors, perfect for a delightful dinner. The grilled chicken, marinated in a rich peri-peri blend, pairs beautifully with the savory jasmine rice studded with colorful bell peppers and sweet corn. The creamy peri-peri sauce adds a luscious finish, making each bite irresistible.
Perfect for spice lovers, this dish is not only flavorful but also easy to prepare, making it an ideal choice for both weeknight dinners and special occasions. The vibrant colors and mouth-watering aroma will surely impress your family and friends, bringing a taste of culinary adventure to your table.
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, pour over the marinade, cover, and allow to marinate 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 and allow to simmer for 10 minutes or until the liquid has been absorbed.
Add the frozen corn, turn the heat all the way down, and cover with a lid. Allow to steam for 10 minutes, then turn off the heat and let stand while you cook the chicken.
For the sauce, add the peri-peri sauce, cream, lemon juice, and salt to a small saucepan, 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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 600 kcal