Peri Peri Chicken & Rice

Name: Peri Peri Chicken & Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4–5
Ingredients: 6 skinless chicken thighs; 4 tbsp olive oil; 4 tbsp Gewürzhaus Peri Peri Spice; 1 large red capsicum, diced; 1 large green capsicum, diced; 1 large red onion, diced; 1½ cups basmati rice, rinsed; 3 cups chicken stock.; Freshly chopped parsley (for serving); Wedge of lemon or lime (for serving)

Medium

50mins

Gluten Free

Peri Peri Chicken & Rice

Rated 4.3 stars by 29 users

Servings

4–5

Prep Time

20 minutes

Cook Time

30 minutes

Ingredients

6 skinless chicken thighs
4 tbsp olive oil
4 tbsp Gewürzhaus Peri Peri Spice
1 large red capsicum, diced
1 large green capsicum, diced
1 large red onion, diced
1½ cups basmati rice, rinsed
3 cups chicken stock.
Freshly chopped parsley (for serving)
Wedge of lemon or lime (for serving)

Directions

In a large bowl, combine 2 tablespoons of Peri Peri Spice with 1 tablespoon of olive oil. Add the chicken thighs and toss to coat evenly. Marinate for a minimum of 20 minutes or overnight for maximum flavour.
Heat 2 tablespoons of olive oil in a pan over medium-high heat. Add the chicken and cook for 3–4 minutes per side, until golden. Remove from pan and set aside.
Add the remaining 1 tablespoon of olive oil to the same pan, add the capsicum and onion. Cook gently for 5 minutes, then add basmati rice and 2 tablespoons of the Peri Peri Spice. Stir thoroughly to coat the rice with the spice.
Slowly add the chicken stock and stir through. Allow rice to simmer for 5 minutes, stirring occasionally. Place chicken thighs on top. Simmer on medium-low heat for another 10 minutes, stirring the bottom of the pan so the rice doesn’t stick. Cover with a lid and cook for a further 5 minutes. Turn off the heat and allow the rice to rest for 5 –10 minutes.
Before serving, fluff the rice with a fork. Serve the chicken and rice with a sprinkle of freshly chopped parsley and a squeeze of fresh lemon or lime.