Peri Peri Chicken Spicy Rice
Peri peri chicken seared quick and sliced into strips, served over a spiced paprika rice loaded with peppers, peas and fresh coriander. Bold, punchy flavour in 30 minutes flat.
Chicken breast is a lean cut with no marinade fat to protect it, so sticking to the 2Ā½ minutes per side and slicing against the grain once rested is what keeps it juicy instead of dry. The rice gets its own bit of technique too ā toasted in the pan for a minute before the stock goes in, which coats every grain in flavour rather than just boiling it plain.
It keeps well through the week, fridge or freezer, and reheats easily with a splash of water or stock to bring the rice back to life.
Peri Peri Chicken Spicy Rice
CHICKEN Ā· DINNER Ā· EASY
Peri peri chicken seared quick and sliced into strips, served over a spiced paprika rice loaded with peppers, peas and fresh coriander. Bold, punchy flavour in 30 minutes flat.
Chicken breast is a lean cut with no marinade fat to protect it, so sticking to the 2Ā½ minutes per side and slicing against the grain once rested is what keeps it juicy instead of dry. The rice gets its own bit of technique too ā toasted in the pan for a minute before the stock goes in, which coats every grain in flavour rather than just boiling it plain.
It keeps well through the week, fridge or freezer, and reheats easily with a splash of water or stock to bring the rice back to life.
Peri Peri Chicken Spicy Rice
Ingredients
Peri Peri Chicken -
- Spray Oil
- 3 Chicken Breast, Boneless & Skinless Halved
- 8 g Garlic Powder
- 4 g Smoked Paprika
- 2 g Ground Cumin
- 2 g Dried Chilli Flakes
- 60 ml Nandoās Peri Peri Sauce
- Salt & Pepper
Spicy Rice -
- 28 g Unsalted Butter
- 1 Brown (Yellow) Onion Diced
- 1 Bell Pepper (Capsicum) Diced
- 4 Garlic Cloves Grated
- 20 g Tomato Paste
- 300 g Basmati Rice Washed
- 600 ml Chicken Stock
- 4 g Smoked Paprika
- 2 g Ground Turmeric
- 2 g Chilli Powder
- 2 g Dried Oregano
- 160 g Frozen Peas
- 5 g Coriander (Cilantro) Chopped
- Salt & Pepper
Method
- Add the chicken to a bowl, along with all of the peri-peri chicken ingredients except the oil. Mix well to combine.
- Place a pan over medium-high heat, add spray oil and the chicken, and cook for 2 Ā½ minutes on each side, until golden and cooked through. Add a splash more Nando's peri-peri sauce right at the end, if desired. Remove, rest, and slice into strips.
- In a saucepan over medium-high heat, melt the butter. Add the onion and red bell pepper and cook for 3 minutes, mixing regularly. Add the garlic and tomato paste and cook for a further 2 minutes.
- Add the washed basmati rice and stir to coat in the pan, toasting for 1 minute. Add the chicken stock, smoked paprika, turmeric, chilli powder, and oregano. Mix well, bring to a boil, then reduce the heat to low, cover, and cook for 12 minutes.
- Turn off the heat and leave the lid on for 4 minutes. Remove the lid, add the peas and coriander, and fluff with a fork.
- Portion the spicy rice into six meal prep containers. Top with the sliced chicken and extra Nando's sauce, if using. Garnish with coriander.
Why does the chicken need such a precise cook time?ā
Chicken breast is lean with no fat or marinade coating to buffer it, so a few extra minutes in the pan is enough to dry it out. Sticking close to 2Ā½ minutes a side, and checking it's cooked through to 74Ā°C (165Ā°F), keeps it juicy.
Can I use a different peri peri sauce?ā
Yes, any bottled peri peri or piri piri sauce you like will work here. Heat levels vary quite a bit between brands, so taste and adjust the extra splash at the end to suit.
Why toast the rice before adding the stock?ā
Toasting the rice in the butter and aromatics for a minute coats each grain before any liquid goes in, which builds more flavour than simply boiling it in stock from the start.
Can I freeze this?ā
Yes, it freezes well for up to 3 months in an airtight container. Thaw in the fridge overnight and reheat with a splash of water or stock to loosen the rice.
