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peri peri chicken and rice1

Peri Peri Chicken and Rice

Dmitri Magi
Try my Peri Peri Chicken and Rice! Perfect for busy evenings, it features zesty peri peri chicken, tender rice, and hearty veggies—all made in one pan for easy preparation and minimal cleanup. Let’s get started!
Calories: 490 | Protein: 40g | Carbs: 50g | Fat: 10g
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 3
Calories 490 kcal

Equipment

  • Large frying pan or skillet with a lid
  • Knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula

Ingredients
  

  • For the Chicken and Rice:
  • 300 g chicken breast
  • 2 tbsp Nandos peri peri marinade
  • 180 g dried basmati rice
  • 600 ml chicken stock
  • 2 tbsp paprika
  • 2 tbsp garlic granules
  • 1 diced pepper
  • 1 diced onion
  • 50 g frozen peas
  • 2 tbsp tomato purée
  • 50 g reduced-fat grated cheese
  • Optional Toppings:
  • Spring onions chopped
  • Parsley chopped
  • Halloumi grilled slices

Instructions
 

  • Step 1: Prepare the Chicken. Rub the chicken breasts with the peri peri marinade. Heat a frying pan over medium heat and cook the chicken for about 3-4 minutes on each side until cooked through. Remove from the pan and set aside.
  • Step 2: Sauté the Veggies. In the same pan, add the diced onion and pepper. Sauté until softened, about 3-4 minutes.
  • Step 3: Add Rice and Seasonings. Stir in the uncooked rice, frozen peas, tomato purée, paprika, and garlic granules. Mix well to coat everything in the seasonings.
  • Step 4: Cook the Rice. Pour in the chicken stock and bring to a boil. Once boiling, reduce the heat to low, cover with a lid, and let simmer for about 12 minutes, or until the rice is fully cooked and the liquid is absorbed.
  • Step 5: Add Chicken and Cheese. Slice the cooked chicken and place it on top of the rice mixture. Sprinkle the grated cheese over the top, cover with the lid, and let it sit for 2-3 minutes until the cheese melts.
  • Step 6: Serve and Enjoy. Plate the rice and chicken, and top with optional spring onions, parsley, or grilled halloumi for extra flavor.

Notes

  • Don’t Overcook the Chicken: Keep an eye on the chicken to ensure it stays juicy and tender.
  • Stir Occasionally: Stir the rice occasionally to prevent it from sticking to the bottom of the pan.
  • Check the Liquid: If the rice starts to dry out before it’s fully cooked, add a splash more stock or water.