Who doesn’t love a good chicken and rice combo? We sure do! Prep for the weekend feasts with tender chicken thighs paired with a delish spicy pea and pepper rice. It’s perfect for a quick and easy Saturday dinner, and it’ll be a winner if you’re hosting!
Peri peri chicken thighs with spicy pea and pepper rice
Ingredients
- 800 grams of deboned skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp chilli powder
- 2 tsp garlic powder
- 2 tsp smoked paprika
- salt
- ground black pepper
- 1/4 cup medium peri peri sauce
- 2 tbsp olive oil
- 1 tbsp olive oil
- 1 tbsp butter
- ½ onion, diced
- 1 red pepper, diced
- 2 garlic cloves, finely chopped
- 1 tbsp tomato paste
- 1 cup long grain parboiled rice, rinsed
- 3 ½ cups chicken stock
- 2 tsp chilli powder
- 1 tsp turmeric
- 1 tsp smoked paprika
- ½ cup cooked peas
- ½ lemon
- small handful of fresh coriander
Instructions
Put your chicken thighs into a bowl with the olive oil, chilli powder, garlic powder, paprika, and a pinch of salt and pepper. Mix well.
Add 2 tbsp olive oil into a pan over a medium heat. Once hot, add the chicken thighs, be sure to not overcrowd the pan so cook in two batches if need be. Cook until golden brown, then flip and repeat on the side, 5-6 minutes per side.
Lower the heat slightly, baste with the peri peri, and cook for a further two minutes, until the chicken thighs are cooked through.
Remove the chicken from the pan and keep warm.
Heat the olive oil and butter in a pan over a medium heat. Add the onion, red pepper and garlic. Saute for 5 minutes.
Add the tomato paste and cook for a further minute.
Add the rice to the pan and dry fry it for 1 minute, then add the stock and water.
Add the chilli powder, turmeric and smoked paprika, stir through. Bring to a boil, then turn down the heat and allow to simmer slow for 20-25 minutes, until cooked. Use a fork to fluff the rice, add the peas and a squeeze of lemon juice.
Reheat the chicken slightly if need be, slice it and place them on top of the rice. Squeeze over some lemon juice and garnish with coriander to serve.
ALSO SEE: Spicy rice with Pilchard fish cakes and chutney mayonnaise
