Peri-Peri Chicken Rice

 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:

• 1 Kg chicken thighs / breasts (or both, boneless or bone-in)

• 2 tbsp olive oil or any other oil of choice

• 2 tbsp tomato paste

• 1 bulb of garlic peeled

• 2 red bell pepper (cubed)

• 2 + 1 Onion chopped

• 1 chicken cube

• 1–2 red Kashmiri chilies(soaked in hot water) - (or 1 tsp chili flakes) – adjust to taste

• 1 tsp cayenne pepper (optional for extra heat)

• 2 tsp dried thyme leaves

• Salt to taste

For the Rice:

• 2 cup basmati or long grain rice

• 4 cups chicken stock (or water)

• Salt to taste

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🔪 Instructions

1. Marinate the Chicken:

• Roast the 2 onions along with the cubed bell pepper and garlic in a pan or grill.

• Once cooled, grind the above with the rest of the ingredients in a blender.

• Coat chicken with 4 tbsp of the marinade and refrigerate for at least 30 minutes (ideally 2–4 hours).

2. Cook the Chicken:

• 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.

• Remove and let it rest for a few minutes before slicing (if using whole breasts or thighs).

3. Cook the Rice:

• In the same pan, heat oil or butter if needed (I did not).

• Add the remaining marinade and let it cook until dry and slightly browned.

• Add rice and stir for 1 minute to toast lightly.

• 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).

• Fluff with a fork.

4. Assemble:

• Serve the grilled peri peri chicken on a bed of rice.

• Garnish with lemon wedges, fresh parsley, or peri peri sauce on the side if desired or even onion raita..