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Creamy Peri-Peri Chicken with Rice – Flavorful Dinner Recipe

  • Author: Chef Mia

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 deliciousCreamy 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
  • 500g(1lb) boneless, skinless chicken thighs
  • 3 tablespoonsolive oil
  • 2 tablespoonslemon juice
  • 3garlic cloves, crushed
  • 2 teaspoonssmoked paprika
  • 1 teaspoonoregano
  • 2 teaspoonssalt
  • 1 teaspoonblack pepper
  • 1onion, finely chopped
  • 1red bell pepper, chopped
  • 1yellow bell pepper, chopped
  • 4garlic cloves, crushed
  • 1 teaspoonturmeric
  • 2 cupsjasmine rice
  • 4 cupschicken broth or water
  • 2 teaspoonssalt
  • 2 cupsfrozen corn
  • ½ cupperi-peri sauce
  • ¾ cupheavy cream
  • Lemon juice to taste
  • Salt to taste
  • For a lighter version, useGreek yogurtinstead of heavy cream in the sauce.
  • If you’re avoiding dairy, substitutecoconut creamfor the heavy cream for a subtle tropical flavor.
  • Usebrown riceorcauliflower ricefor a healthier, low-carb option.

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://exorecipes.com/creamy-peri-peri-chicken-with-rice-spicy-creamy-so/