Description
Juicy peri peri chicken served over fluffy spiced rice with peppers, tomato, and herbs. This bold, comforting dinner brings smoky heat, citrusy brightness, and plenty of weeknight appeal.
Ingredients
Scale
- 8 boneless, skinless chicken thighs, about 1 1/2 pounds
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon hot paprika
- 1 teaspoon dried oregano
- 1 teaspoon chilli flakes
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon brown sugar
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon black pepper
- 1 1/2 cups uncooked long-grain rice
- 1 medium onion, finely chopped
- 1 large red bell pepper, diced
- 1 medium tomato, finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 3 cups chicken broth
- 2 tablespoons parsley, chopped
- 4 lemon wedges, for serving
Instructions
- Preheat the oven to 425°F and lightly grease a large baking tray or oven-safe dish.
- In a mixing bowl, combine 2 tablespoons olive oil, garlic, smoked paprika, hot paprika, oregano, chilli flakes, lemon juice, red wine vinegar, brown sugar, 1 teaspoon salt, and black pepper. Add the chicken thighs and toss to coat well.
- In a medium saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and red bell pepper, then cook for 4 to 5 minutes until softened. Stir in the tomato, tomato paste, ground cumin, and remaining 1/2 teaspoon salt, then cook for 1 minute.
- Stir in the uncooked rice and mix until coated. Pour in the chicken broth, bring to a gentle boil, then reduce the heat to low and cover.
- Roast the chicken for 30 to 35 minutes, or until cooked through and lightly charred at the edges. Simmer the rice for 18 to 20 minutes until tender and the liquid is absorbed.
- Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork and stir in the parsley.
- Let the chicken rest briefly, then serve over the spiced rice with lemon wedges on the side.
Notes
- Marinate the chicken for up to 24 hours for deeper flavor.
- Use basmati rice if preferred, but keep the liquid ratio similar.
- For milder heat, reduce the chilli flakes or hot paprika.
- Add a splash of broth when reheating leftovers to keep the rice soft.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked and Stovetop
- Cuisine: Portuguese-African Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 165mg