Peri Peri Chicken and Rice Recipe: Spicy One-Pan Wonder

Step-by-Step Instructions for Peri Peri Chicken and Rice

Let’s create this flavorful one-pan dish that combines spicy peri peri chicken with perfectly cooked rice.

Step 1: Prepare the Chicken and Vegetables

Start by dicing the 1 whole Onion and 1 whole Red Bell Pepper into uniform pieces. I like to make them roughly the same size so they cook evenly. Next, mince the 4 cloves Garlic Cloves – don’t worry if they start to smell pungent, that’s exactly what we want.

Cut the 1.5 lb Chicken Thighs into bite-sized pieces and season with 3 tbsp Peri Peri Seasoning, making sure they’re coated evenly. The peri peri seasoning is what gives this dish its signature spicy flavor, so don’t be shy with it.

Step 2: Sear the Chicken and Soften Vegetables

Heat 2 tbsp Olive Oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is hot and shimmering, add the chicken pieces and sear for 5-7 minutes until they’re browned on all sides. Remove the chicken from the pan and set it aside.

Reduce the heat to medium and add the diced onion and bell pepper to the same pan. Cook for 5 minutes until they start to soften and develop some color. Add the minced garlic and cook for another 1 minute until fragrant. Be careful not to let the garlic burn.

Step 3: Cook the Rice and Finish the Dish

Add the 1.5 cups Uncooked White Rice to the pan, stirring to coat the rice in the oil and mix with the vegetables. Cook for 2-3 minutes until the rice is lightly toasted. Then add the 3 cups Chicken Broth, 1 can Diced Tomatoes, 1 tsp Salt, and 0.5 tsp Black Pepper. Stir everything together, bringing the mixture to a simmer.

Return the chicken to the pan, nestling it into the rice mixture. Reduce the heat to low, cover the pan, and let everything cook for 20-25 minutes until the rice is tender and the liquid has been absorbed. Stir in 2 tbsp Lemon Juice and garnish with 0.25 cup Fresh Cilantro before serving.

Make-Ahead Tips for This Dish

Advance Preparation

Prepare the spice blend and chop vegetables up to 24 hours in advance. Store them separately in airtight containers in the refrigerator. You can also marinate the chicken in peri peri seasoning for up to 12 hours for deeper flavor.

Partial Cooking

Cook the rice mixture (without chicken) up to 2 days ahead. Let it cool completely before refrigerating. When ready to serve, reheat the rice mixture in a pan with a splash of chicken broth, then add the pre-cooked chicken and finish with fresh cilantro and lemon juice. 🔥

Storage Tips

Store leftovers in shallow airtight containers to help them cool quickly. This dish keeps well for 3-4 days in the refrigerator. When reheating, add a splash of chicken broth if the rice seems dry. Freeze individual portions for up to 3 months for quick meals.

Reheating Strategies

For stovetop reheating, use medium-low heat and add a splash of chicken broth to prevent sticking. Microwave individual portions covered with a damp paper towel on 70% power for 2-3 minutes, stirring halfway through. Make sure it reaches 165°F before serving.

Meal Prep Variations

Turn this into a meal prep staple by cooking in larger batches. Divide into individual portions and store in the refrigerator or freezer. Add fresh herbs and a squeeze of lemon before serving to refresh the flavors. This makes for a quick and delicious lunch or dinner throughout the week.

Freezer Tips

For best results when freezing, cool the dish completely before transferring to freezer-safe containers. Leave about 1 inch of headspace for expansion. When ready to eat, thaw overnight in the refrigerator and reheat as described above. The flavors actually improve after freezing and reheating.