Name: Creamy Peri Peri Chicken With Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 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; 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; ½ cup peri-peri sauce; ¾ cup heavy cream; Lemon juice to taste; Salt to taste

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

Scale

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