Creamy Peri-Peri Chicken with Rice Recipe
A vibrant and creamy peri-peri chicken dish served over fragrant Jasmine rice infused with turmeric, peppers, and corn, topped with a luscious peri-peri cream sauce. This recipe combines bold flavors with a comforting creamy texture for a satisfying meal perfect for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes (plus marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Portuguese-African Fusion
Ingredients
Scale
Chicken Marinade
- 1 lb / 500g skinless, boneless chicken thighs
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 garlic cloves (crushed)
- 2 tsp smoked paprika
- 1 tsp oregano
- 2 tsp salt
- 1 tsp pepper
Rice and Vegetables
- 1 onion (finely chopped)
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- 4 garlic cloves (crushed)
- 1 tsp turmeric
- 2 cups Jasmine rice
- 4 cups chicken broth or water
- 2 tsp salt
- 2 cups frozen corn
Peri-Peri Cream Sauce
- ½ cup peri-peri sauce
- ¾ cup heavy cream
- lemon juice (to taste)
- salt (to taste)
Instructions
- Marinate the Chicken: Combine olive oil, lemon juice, crushed garlic, smoked paprika, oregano, salt, and pepper in a bowl to create the marinade. Add the chicken thighs to the bowl, coat thoroughly with the marinade, cover, and refrigerate for at least 30 minutes, preferably overnight, to allow flavors to deeply infuse.
- Prepare the Rice Base: In a medium pot or Dutch oven, heat a splash of oil over medium heat. Add finely chopped onion, red and yellow bell peppers and sauté until softened, about 5 minutes. Add the crushed garlic and turmeric, cooking for an additional 30 seconds to release their aroma.
- Cook the Rice: Stir the Jasmine rice into the sautéed vegetables, ensuring the grains are coated. Pour in the chicken broth or water, season with salt, and bring to a simmer. Let it cook uncovered for about 10 minutes or until the liquid is mostly absorbed by the rice.
- Steam the Corn: Add the frozen corn to the rice mixture, stir gently, then lower the heat to the lowest setting and cover with a lid. Allow the rice and corn to steam for 10 minutes, then turn off the heat and let it rest while preparing the chicken.
- Make the Peri-Peri Cream Sauce: In a small saucepan over medium-high heat, combine peri-peri sauce, heavy cream, lemon juice, and salt. Let the mixture simmer gently for about 5 minutes until slightly thickened and well blended.
- Cook the Chicken: Preheat a grill pan over high heat, or use an outdoor grill. Grill the marinated chicken thighs for 6-7 minutes on each side until they are golden brown and cooked through (internal temperature should reach 165°F/75°C).
- Serve: Plate the steamed turmeric rice with corn, place the grilled peri-peri chicken on top, and generously drizzle the creamy peri-peri sauce over the chicken. Serve immediately for the best flavor and texture.
Notes
- Marinating the chicken overnight intensifies the flavor but 30 minutes is sufficient if short on time.
- Using chicken broth instead of water for the rice adds extra depth of flavor.
- Adjust the amount of peri-peri sauce in the cream sauce depending on your heat preference.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid drying out the chicken.
- For a lighter version, substitute heavy cream with coconut milk or a lighter cream alternative.
Keywords: peri-peri chicken, creamy peri-peri sauce, grilled chicken, turmeric rice, spicy chicken recipe, comfort food, easy dinner, chicken thighs, gluten free dinner
