One more rice recipe that is mildly spicy, easy to make and tasty too.
🌶️ PERI PERI CHICKEN RICE RECIPE
🍗 Ingredients
For the Peri Peri Chicken Marinade:
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1 Kg chicken thighs / breasts (or both, boneless or bone-in)
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2 tbsp olive oil or any other oil of choice
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2 tbsp tomato paste
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1 bulb of garlic peeled
2 red bell pepper (cubed)
2 + 1 Onion chopped
1 chicken cube
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1–2 red Kashmiri chilies(soaked in hot water) - (or 1 tsp chili flakes) – adjust to taste
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1 tsp cayenne pepper (optional for extra heat)
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2 tsp dried thyme leaves
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Salt to taste
For the Rice:
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2 cup basmati or long grain rice
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4 cups chicken stock (or water)
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Salt to taste
🔪 Instructions
1. Marinate the Chicken:
Roast the 2 onions along with the cubed bell pepper and garlic in a pan or grill.
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Once cooled, grind the above with the rest of the ingredients in a blender.
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Coat chicken with 4 tbsp of the marinade and refrigerate for at least 30 minutes (ideally 2–4 hours).
2. Cook the Chicken:
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Saute one onion until browned and add the tomato paste. Add the chicken and grill or pan-sear the chicken over medium-high heat for 6–8 minutes per side, or until cooked through and charred slightly.
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Remove and let it rest for a few minutes before slicing (if using whole breasts or thighs).
3. Cook the Rice:
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In the same pan, heat oil or butter if needed (I did not).
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Add the remaining marinade and let it cook until dry and slightly browned.
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Add rice and stir for 1 minute to toast lightly.
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Pour in chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (or until rice is cooked and liquid is absorbed).
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Fluff with a fork.
4. Assemble:
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Serve the grilled peri peri chicken on a bed of rice.
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Garnish with lemon wedges, fresh parsley, or peri peri sauce on the side if desired or even onion raita..
