Peri Peri Chicken and Rice One Pot
Peri Peri Chicken and Rice One Pot is a deliciously simple meal that brings together tender chicken pieces coated in spicy Peri Peri sauce, cooked right alongside flavorful rice. The…
Tip: save now, cook later.Peri Peri Chicken and Rice One Pot is a deliciously simple meal that brings together tender chicken pieces coated in spicy Peri Peri sauce, cooked right alongside flavorful rice. The dish has a lovely combination of smoky, tangy, and spicy flavors that make every bite exciting. With just one pot, it’s an easy way to get dinner on the table without a big mess.
I love making this dish when I want something comforting but with a little kick. The Peri Peri sauce is bold but not overwhelming, and cooking everything together means the rice soaks up all those tasty juices from the chicken and spices. I find that using fresh lemon or a sprinkle of fresh herbs at the end really lifts the whole dish and adds a nice brightness.
One of my favorite ways to serve this meal is with a simple green salad or some roasted veggies on the side. It’s a great dish to share with friends or family because it feels special but is super easy to prepare. Plus, since everything cooks in one pot, you spend less time cleaning up and more time enjoying your meal. This Peri Peri Chicken and Rice has become a go-to for busy weeknights or when I want something flavorful without fuss.
Key Ingredients & Substitutions
Chicken thighs: I prefer bone-in, skin-on thighs for juiciness and flavor. You can swap for chicken breasts if you want leaner meat, but thighs stay tender during cooking.
Peri Peri sauce: This sauce is the heart of the dish, giving it that spicy, tangy kick. You can use store-bought or make your own with chili, garlic, lemon, and spices. If you want less heat, reduce the amount or mix with a bit of tomato sauce.
Rice: Long grain rice works well here since it stays fluffy and separate. You could try basmati or jasmine rice too. Avoid sticky rice—it won’t cook right in this dish.
Vegetables: The red bell pepper and peas add sweetness and color. Feel free to add other veggies like corn, carrots, or green beans for more variety.
How Do You Get the Perfect Crispy Chicken Skin and Flavorful Rice?
Start by patting chicken dry and seasoning well—that helps the skin crisp up nicely when searing. Don’t rush this step; cook on medium-high until golden on both sides.
After searing, use the same pan to cook onions and garlic. This picks up leftover flavors from the chicken. Toasting the rice briefly before adding liquids helps each grain stay separate.
- Add liquids and Peri Peri sauce, then nestle chicken and lemon halves in the pan to share their flavors during simmering.
- Cook covered on low heat to let rice absorb broth and chicken cook through gently—avoid stirring so the rice doesn’t get mushy.
- Add frozen peas at the end to keep their bright color and texture.
Equipment You’ll Need
- Large heavy-bottomed skillet or sauté pan – it browns chicken well and holds heat evenly for cooking rice and sauce together.
- Wooden spoon or silicone spatula – great for stirring rice gently without scratching your pan.
- Sharp knife and cutting board – to chop your veggies and slice the lemon easily.
- Measuring cups and spoons – to keep your spices and liquids balanced for the best flavor.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless chicken breasts if you want a leaner option; just watch the cooking time so they don’t dry out.
- Add chopped chorizo or smoked sausage for extra smoky depth and protein.
- Mix in diced tomatoes or a handful of sliced olives toward the end for a tangy twist.
- Use chopped fresh coriander or parsley as garnish alternatively to add different fresh notes.
Peri Peri Chicken and Rice One Pot
Ingredients You’ll Need:
- 6 chicken thighs, skin-on and bone-in
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup long grain rice
- 1 1/2 cups chicken broth
- 1/2 cup Peri Peri sauce (store bought or homemade)
- 1/2 cup frozen green peas
- 1 lemon, sliced in half
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional for extra heat)
- Salt and freshly ground black pepper to taste
- Fresh cilantro or parsley, chopped for garnish
How Much Time Will You Need?
Preparing and cooking this dish takes about 40 minutes in total. You’ll spend around 10 minutes on prep—seasoning and searing the chicken, chopping, and sautéing vegetables. Then let the pot simmer gently for 20-25 minutes until the rice and chicken are perfectly cooked. A final resting time of 5 minutes lets the flavors settle before serving.
Step-by-Step Instructions:
1. Seasoning and Searing the Chicken:
Pat the chicken thighs dry with paper towels. Sprinkle salt, pepper, smoked paprika, and ground cumin evenly over all sides. Heat olive oil in a large, heavy-bottomed skillet or sauté pan over medium-high heat. Place the chicken thighs skin-side down and cook until the skin is golden and crispy—about 5 minutes. Flip and cook the other side for another 5 minutes. Remove the chicken from the pan and set aside.
2. Sautéing Vegetables and Toasting Rice:
Reduce the heat to medium. In the same pan with the flavorful browned bits left behind from the chicken, add the chopped onion and minced garlic. Cook, stirring often, until softened and fragrant—about 3 to 4 minutes. Add diced red bell pepper and sauté for an additional 2 minutes. Then stir in the rice and let it toast for 1 to 2 minutes, stirring occasionally to prevent sticking.
3. Adding Broth, Sauce, and Simmering:
Pour the chicken broth and Peri Peri sauce into the pan with the rice and vegetables. Stir well to combine and season with extra salt and pepper if needed. Nestle the seared chicken thighs back into the pan, arranging them over the rice. Place the lemon halves, cut-side down, on top of the rice to add a bright, fresh flavor while cooking. Bring the mixture to a gentle simmer, then cover the pan and reduce the heat to low. Let everything cook for 20 to 25 minutes, or until the rice is tender and the chicken is cooked through.
4. Finishing Touches:
About 5 minutes before the dish is finished, sprinkle frozen green peas evenly over the rice. Cover the pan again and steam the peas until heated through. When done, remove the pan from the heat and let it rest covered for 5 minutes. Garnish with freshly chopped cilantro or parsley for a burst of color and fresh flavor before serving warm.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat the thawed chicken dry to get that crispy skin when searing.
Can I Substitute Brown Rice or Another Grain?
You can swap in brown rice, but keep in mind it needs longer to cook (about 40-45 minutes). You may need to increase the broth and cooking time and check for doneness as you go.
How Should I Store Leftovers?
Transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the rice feels dry.
Can I Make This Dish Spicier or Milder?
Absolutely! Adjust the amount of Peri Peri sauce to suit your heat preference. For extra spice, add more chili powder or fresh chili peppers. For milder flavor, reduce the sauce or mix it with a little tomato sauce or yogurt to tone it down.