Peri Peri Chicken and Rice
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Servings
6 people
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Calories
465 kcal
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Course
Main Course
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Cuisine
American
Peri Peri Chicken and Rice
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A delicious easy one pan chicken and rice dish with a rice pilaf that's packed with flavor and juicy peri peri basted chicken breasts.
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Ingredients
For the chicken:
- 5-6 boneless skinless chicken breasts 2 lb (900g)
- 2 tablespoon peri peri sauce, plus more for serving
- 1 tablespoon olive oil, plus extra for cooking
- 1 tablespoon taco seasoning (for homemade check the notes)
For the rice:
- 2 tablespoon unsalted butter
- 1 red or orange bell pepper, chopped
- 1 red onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 teaspoon taco seasoning
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 2 cups basmati rice, soaked for 20 minutes then rinsed until water runs clear
- 1 1/4 cup frozen peas, carrots and corn mix
- 1 tablespoon Peri Peri Sauce
- 2 3/4 cup chicken stock
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Instructions
- Marinate the chicken by placing the breasts in a large bowl, adding the 1 tablespoon olive oil, peri peri sauce and taco seasoning and stirring well to thoroughly coat. Marinate for 30 minutes.
- Meanwhile, make the rice. Add the butter to a large saucepan on medium heat, then add the bell pepper, onion, and garlic and cook for 3-4 minutes until softened.
- Add the tomato paste, taco seasoning, turmeric and salt, and cook for another minute.
- Add the basmati rice, and toast the rice by stirring around in the pan for 4 minutes.
- Add the frozen peas, carrots, and corn, peri peri sauce, the chicken stock, plus a pinch of salt and pepper to season. Stir and bring to a boil,then reduce heat to a simmer, cover and cook for 15-20 minutes.
- After the rice has cooked and all the water has been absorbed, remove pan from the heat and set aside for 15 minutes without disturbing. After 15 minutes, fluff gently with a fork. Meanwhile cook the chicken:
- Heat a drizzle of olive oil in a large skillet on medium high heat, then add the chicken. Cook for 5-6 minutes each side, or until golden brown and cooked through- test the chicken by cutting into a thick part of one to make sure it’s cooked through. You can also air fry the chicken, see recipe notes.
- Rest for 10 minutes, then slice the chicken and place on top of the rice in a platter. I like to brush the chicken with extra peri peri sauce. Enjoy!
Notes
- To air fry the chicken: Preheat your air fryer to 400F (200C) and cook about 7 minutes a side or until chicken is golden brown on the outside and completely cooked through. You can slice one open to check, since you'll cut this up to serve it anyway.
- Ingredient notes and substitutions: You can use boneless skinless chicken thighs instead of breasts if you prefer. You can use any peri peri sauce you like (mild, medium, hot, garlic)
- To make your own taco seasoning combine: 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, 1.5 teaspoon cumin powder, 1 teaspoon chili powder, 1 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika. Measure out the amount needed for the recipe
- Recipe tips:
- Storing leftovers:
- Leftover chicken and rice will last 3-4 days tightly covered in the fridge. You can heat the rice and chicken together or separate the chicken pieces and reheat in a skillet on medium heat or in an air fryer for a few minutes.
- You can store leftover peri peri chicken in the freezer in an airtight container for 3-4 months.
- Rinse the basmati rice until the water runs clear to avoid it being overly starchy.
- Keep stirring the rice as you toast it- toasting the rice really enhances it's nutty flavor but you don't want it too stick too long to the bottom of the pan so it doesn't burn.
- Gently fluff the rice with a fork when it's done cooking so that the grains of rice retain their shape.
Nutrition Information
Show Details
Calories
465kcal
(23%)
Carbohydrates
62g
(21%)
Protein
29g
(58%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
74mg
(25%)
Sodium
833mg
(35%)
Potassium
704mg
(20%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
3928IU
(79%)
Vitamin C
38mg
(42%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 62g | 21% |
| Protein | 29g | 58% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 74mg | 25% |
| Sodium | 833mg | 35% |
| Potassium | 704mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3928IU | 79% |
| Vitamin C | 38mg | 42% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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