One Pot Peri Peri Chicken and Rice

If you’re looking for a simple and flavourful meal that can be prepared in just one pot, this Peri Peri Chicken and Rice recipe is for you! This one pot recipe packed with spices and flavour is perfect for any day of the week. On your table in under an hour!

WHAT IS PERI PERI CHICKEN AND RICE

Peri Peri Chicken and Rice is a vibrant dish that brings together the fiery flavours of peri peri seasoning with tender chicken thighs and aromatic basmati rice. Originating from African and Portuguese culinary traditions, peri peri (also known as piri piri) is a spicy seasoning made from African bird’s eye chilli peppers. It is often used to marinate chicken, adding a tangy taste that is hard to resist.

This one-pot version of peri peri chicken is cooked with rice, bell peppers, onions, and a mix of spices, creating a meal that is not only delicious but also looks amazing on your table.

INGREDIENTS YOU’LL NEED

• Chicken thighs: For this one pot recipe, bone-in chicken thighs are ideal as they remain juicy and tender during the cooking process. The bone also adds extra flavour to the dish.
• Peri peri seasoning: A good peri peri seasoning mix is crucial. You can buy it pre-made or make your own by blending dried chillies, paprika, oregano, garlic powder, and a touch of lemon zest.
• Basmati rice: Basmati rice is perfect for this recipe due to its aroma and ability to stay separate and fluffy even after absorbing the rich flavours of the chicken broth.
• Vegetables: Red bell pepper and onions add sweetness and depth to the dish. They also provide a nice contrast to the spicy chicken.
• Spices: Paprika, cayenne pepper, turmeric, salt and black pepper are essential for layering the flavours in this dish.
• Fresh herbs and lime: Chopped fresh coriander and lime juice add brightness and a fresh finish to the meal, balancing the heat from the peri peri seasoning.

HOW TO MAKE ONE POT PERI PERI CHICKEN AND RICE

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Season the chicken.

Start by patting the chicken thighs dry with paper towels. This ensures they get a good sear when cooking. Season them generously with peri peri seasoning, making sure to coat them evenly on both sides.

Step 2: Cook the chicken.

Heat olive oil in a large skillet or pot over medium-high heat. Once the oil is hot, add the chicken thighs, skin side down. Cook for about 6 minutes until they are nicely browned, then flip and cook the other side for an additional 6-8 minutes. Remove the chicken from the pot and set aside. The chicken won’t be fully cooked at this stage, but it will finish cooking with the rice.

Step 3: Sauté the vegetables.

In the same pot, add the diced red bell pepper and chopped onion. Sauté for about 2-3 minutes until they start to soften. Then add the minced garlic and continue to sauté for another 30 seconds.

Step 4: Add spices and tomato paste.

Once the vegetables are soft, add the tomato paste along with the cayenne pepper, paprika, turmeric, salt, and black pepper. Stir well to combine, ensuring the spices are evenly distributed.

Step 5: Add the rice and broth.

Add the basmati rice to the pot and stir to coat the rice with the spice mixture. Pour in the chicken broth and stir well to combine all the ingredients.

Step 6: Combine chicken and rice.

Place the browned chicken thighs back into the pot on top of the rice mixture. Bring the mixture to a gentle boil, then reduce the heat to medium-low, cover the pot with a lid, and let it simmer for about 20-25 minutes until the rice is cooked and the chicken is tender.

Step 7: Finish the dish.

Once the rice is cooked, remove the pot from the heat. Squeeze lime juice over the top and sprinkle chopped fresh coriander/cilantro on top.

STORING AND FREEZING

Storing

Allow the peri peri chicken and rice to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. When reheating, you may want to add a splash of water or chicken broth to keep the rice moist.

Freezing

For longer storage, you can freeze this dish. Place the cooled chicken and rice into a freezer-safe container or ziplock bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Again, adding a bit of liquid when reheating can help maintain the texture.

TOP TIPS

• Pat the chicken dry: This helps achieve a good sear and enhances the flavour.
• Don’t overcrowd the pot: When browning the chicken, do it in batches if necessary to ensure each piece gets a nice crust.
• Use fresh spices: Fresh spices make a significant difference in the overall flavour.
• Simmer gently: Keep the heat low once the liquid is added to ensure the rice cooks evenly and absorbs all the flavours.
• Season to taste: Always taste your dish before serving and adjust the seasoning if necessary to ensure it’s perfectly balanced.

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