One Pan Peri Peri Chicken & Rice

Ingredients

• 4 chicken thighs (large; or 600g chicken breast)
• 2.5 tbsp peri peri seasoning (2-3 tbsp; divided)
• 1 tbsp cayenne pepper (adjust to taste)
• 1 onion (large, chopped)
• 2 bell peppers (sliced)
• 1 red chilli (sliced)
• 1 tbsp garlic (minced)
• 150 g dry long grain rice
• 250 ml chicken stock
• 2 tbsp peri peri sauce (plus extra for drizzle)
• salt (to taste)
• black pepper (to taste)
• fresh parsley (for garnish)
• lemon wedges (for garnish)

Steps

1. 1

   Place the chicken thighs (or breast) in a bowl. Add the peri peri seasoning and cayenne pepper. Season with salt and pepper, then mix thoroughly to ensure the chicken is well coated.

2. 2

   Heat a large pan over medium heat. Add the seasoned chicken and cook for 7–10 minutes, turning occasionally, until the chicken is browned on the outside and the juices run clear. Remove the chicken from the pan and set aside.

3. 3

   In the same pan used for the chicken, add the chopped onion, minced garlic, sliced bell peppers, and sliced red chilli. Sauté for about 5 minutes until the vegetables have softened.

4. 4

   Stir in the dry long grain rice and 2 tablespoons of peri peri sauce, ensuring the rice is coated in the pan juices.

5. 5

   Pour in the chicken stock and mix well to combine all ingredients.

6. 6

   Return the cooked chicken to the pan, nestling it into the rice and liquid. Cover the pan with a lid.

7. 7

   Reduce the heat to low and simmer for 15 minutes, or until the rice is tender and all the liquid has been absorbed.

8. 8

   Garnish the dish with fresh parsley, lemon wedges, and an extra drizzle of peri peri sauce before serving.

Notes

The author notes that this serves 4 with approximately 540 calories and 40g protein per serving. You can substitute the chicken thighs for 600g of chicken breast if preferred.

Nutrition per serving

• main
• chicken
• one-pan
• easy dinner
• spicy
• high-protein
• midweek dinner