Description

Welcome to a mouth-watering journey filled with flavors and spice! If you’re searching for a hearty yet creamy meal, look no further than this delicious Creamy Peri-Peri Chicken with Rice. Perfectly seasoned chicken paired with rich peri-peri sauce makes for a dish that’s not only easy to make but also irresistible. Let’s dive into this flavorful recipe that is sure to become a new favorite in your kitchen!

Ingredients

Scale

For the Chicken

500g (1 lb) boneless, skinless chicken thighs
3 tablespoons olive oil
2 tablespoons lemon juice
3 garlic cloves, crushed
2 teaspoons smoked paprika
1 teaspoon oregano
2 teaspoons salt
1 teaspoon black pepper

For the Savory Rice

1 onion, finely chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
4 garlic cloves, crushed
1 teaspoon turmeric
2 cups jasmine rice
4 cups chicken broth or water
2 teaspoons 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

Optional Substitutions

For a lighter version, use Greek yogurt instead of heavy cream in the sauce.
If you’re avoiding dairy, substitute coconut cream for the heavy cream for a subtle tropical flavor.
Use brown rice or cauliflower rice for a healthier, low-carb option.

Instructions

Step 1: Marinate the Chicken

In a large bowl, combine olive oil, lemon juice, garlic, smoked paprika, oregano, salt, and pepper. Add the chicken thighs to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 30 minutes, ideally overnight for deeper flavor.

Step 2: Prepare the Rice

In a medium-sized pot or Dutch oven, sauté the onions and bell peppers in a splash of olive oil over medium heat until softened. Add the crushed garlic and turmeric, stirring for about 30 seconds until fragrant. Add the jasmine rice and pour in the chicken broth or water. Season with salt and allow the mixture to simmer for 10 minutes, or until most of the liquid is absorbed.

Step 3: Add Corn to the Rice

Once the rice has absorbed the majority of the liquid, stir in the frozen corn. Reduce the heat to low, cover with a lid, and let the rice steam for an additional 10 minutes. After cooking, turn off the heat and let the rice sit while you prepare the chicken.

Step 4: Grill the Chicken

Heat a grill pan over high heat (or preheat an outdoor grill). Grill the chicken thighs for 6-7 minutes per side until they’re golden brown and fully cooked through.

Step 5: Make the Creamy Peri-Peri Sauce

In a small saucepan, combine the peri-peri sauce, heavy cream, a squeeze of fresh lemon juice, and a pinch of salt. Let the sauce simmer over medium heat for 5 minutes, stirring occasionally until it thickens.

Step 6: Serve

Spoon the rice onto a plate, top with grilled chicken, and generously drizzle the creamy peri-peri sauce over the dish. Garnish with fresh herbs like parsley for an added burst of color and flavor.

Notes

For maximum flavor, marinate the chicken overnight. The longer the chicken marinates, the more flavorful and tender it will be.
If you prefer a spicier dish, add extra peri-peri sauce or a pinch of cayenne pepper to the marinade.
Use freshly squeezed lemon juice in both the marinade and the sauce for a bright, zesty flavor.