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Peri Peri Chicken and Rice

One-pan juicy chicken with bold peri peri spices and flavorful rice, inspired by Nando's style.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: African Fusion, Portuguese-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 1.5 pounds boneless skinless chicken thighs
  • 2 tbsp olive oil divided
  • 2 tbsp peri peri sauce
  • 1 tbsp lemon juice
  • 3 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp chili flakes adjust for heat
  • 1 tsp salt
  • 0.5 tsp black pepper
Rice and Veggies
  • 1 large onion chopped
  • 1 red bell pepper diced
  • 1 green bell pepper diced, optional
  • 2 tbsp tomato paste
  • 1 tsp turmeric powder
  • 1.5 cups basmati rice rinsed
  • 2.5 cups chicken broth low-sodium
  • 1 cup frozen peas
  • fresh cilantro for garnish
  • lemon wedges for serving

Equipment

  • Large skillet or Dutch oven
  • Mixing bowl
  • Tongs
  • Lid

Method
 

  1. Mix marinade ingredients and coat chicken; marinate 15-30 minutes.
  2. Sear chicken in hot oil until golden; remove to plate.
  3. Sauté onion and peppers, add garlic and tomato paste.
  4. Stir in turmeric and rice, then add broth and bring to simmer.
  5. Return chicken to pan, cover and cook on low 15-20 minutes.
  6. Add peas last 5 minutes, rest covered, then fluff and serve with garnishes.

Notes

Adjust spice level with peri peri sauce strength. Rinse rice well for fluffy texture.