makes 8 servings
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
45 hour
This is honestly the best rice dish we've made to date. It's super tasty and full of beautiful colors.
For the chicken:
1.5 lbs chicken thighs, boneless and skinless
2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon cumin
1 teaspoon salt
For the rice:
1 whole red bell pepper, chopped
1/2 yellow onion, chopped
2 teaspoons minced garlic
1 tablespoon olive oil
1-1/2 cup basmati rice
3 cups chicken stock
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon turmeric
1/2 teaspoon salt, more to taste
1/2 teaspoon oregano
red pepper chili flakes (optional)
1 tablespoon tomato paste
1 to 2 tablespoons unsalted butter
1 cup peas, cooked
1 to 2 tablespoons cilantro, chopped
Marinade the chicken
Mix the chili powder, garlic, black pepper, paprika, cumin, and salt together. Evenly coat the chicken thighs.
Add the chicken to a ziplock bag with enough peri peri sauce to coat the chicken.
Allow to marinade in the refrigerator for as short as 15 minutes, or up to a couple days in advance.
Cook the rice
Finely chop the red bell pepper and onion; mince the garlic.
Wash your rice really well until the water runs clear. (https://youtu.be/3k9ItS0QVTc)
In a large pan, add the olive oil over medium high heat. Add the red bell pepper, onion, and minced garlic. Sauté for 3-4 minutes.
Then add in the chicken stock, chili powder, paprika, turmeric, salt, oregano, tomato paste, butter, and chili flakes.
Once the stock is simmering, add the rice in. If it stops simmering, bring to a simmer again and then drop the heat. Cover and let it cook for about 18 minutes or until tender.
Start cooking the chicken now, per the instructions below.
If you are using frozen peas, cook them per package instructions.
Take off the heat, fluff with a fork, add the peas and chopped cilantro. Mix again.
Top with the cooked chicken.
Cook the chicken
Add 1 tablespoon of vegetable or olive oil to a pan over medium high heat. Add the chicken thighs and spread evenly apart. Allow it to sear on one side for 4-5 minutes until a nice golden brown crust forms. Flip over to the other side and repeat.
Drop the heat to low, brush the chicken thighs with peri peri sauce and let it cook for 3 more minutes.
Take off the heat and you can brush again with more peri peri sauce.
#Portuguese #chicken #northafrica
www.moribyan.com/recipe-view/peri-peri-style-chicken-and-rice/