One-Pan Peri Peri Chicken and Rice
Try this One-pan Peri Peri Chicken and Rice recipe
Try this One-pan Peri Peri Chicken and Rice recipe
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 2 medium onions chopped
- 1/2 cup dry white wine
- 4 garlic cloves chopped
- 1 chicken, cut up into serving pieces or assorted th bone-in, skin-on
- coarse kosher salt and freshly cracked black peppe to taste
- 1 1/2 cups arborio or carnaroli rice
- 3 cups chicken stock vegetable stock or water
- 1/4 - 1/2 cup peri-peri sauce (depending on how spicy you like i
- 1 cup peas (frozen are fine no need to thaw them)
- 1/2 cup cilantro or parsley roughly chopped
- 2 limes, quartered for serving
- Carbohydrate 57.5250766742073 g
- Cholesterol 7.20000000608652 mg
- Fat 3.865718336043 g
- Fiber 2.53143332527308 g
- Protein 10.4241033385761 g
- Saturated Fat 0.95768800069022 g
- Serving Size 1 1 -8 serving (346g)
- Sodium 348.779250292735 mg
- Sugar 54.9936433489342 g
- Trans Fat 0.292138500187191 g
- Calories 316 calories
Step-by-step
- Dry chicken and season with salt and pepper.
- Put the oil in a large, heavy-bottomed skillet over medium-high heat. When it’s hot, add the chicken, skin side down.
- Cook, undisturbed until the chicken is golden brown and releases easily from the pan, 7 to 10 minutes.
- Then turn and brown the other side, 5 minutes more.
- Remove from the pan and set aside.
- Reduce the heat under the skillet to medium and pour or spoon off most of the oil so that only 2 tablespoons remain.
- Add the onions to the pan and cook, stirring frequently, until soft and golden, 3 to 5 minutes.
- Add the garlic and smoked paprika and cook for another minute.
- Pour the rice into the pan and stir until coated with oil and slightly toasted.
- Add wine and stir until it’s mostly absorbed, 3 minutes.
- Add chicken stock and the Peri-Peri sauce and stir everything together.
- Bring the mixture to a boil, then return the chicken to the pan, skin-side up, reduce the heat so it bubbles gently but steadily.
- Cover the skillet and cook, undisturbed, for 20 minutes, then check the rice and chicken.
- You want to have the liquid absorbed, the rice tender, and the chicken just cooked through. (If all the liquid is absorbed before the chicken is ready, add another ½ cup water or stock and cook for another 5 to 10 minutes).
- The meat is done when a quick-read thermometer inserted into the thickest part of the thigh reads 155–165°F.
- Remove the skillet from the heat.
- Taste the rice and adjust the seasoning.
- Add the peas, then cover the pan again and let it sit for 5 to 15 minutes.
- Remove the chicken and transfer it to a serving platter.
- Fluff the rice with a fork, spoon it around the chicken, sprinkle over the cilantro, add the lime wedges, and serve with extra Peri Peri sauce on the side.
One-Pan Peri Peri Chicken and Rice: A Weeknight Winner
As a busy working mom, I'm always on the lookout for quick, easy, and delicious weeknight meals. This One-Pan Peri Peri Chicken and Rice recipe has become a staple in our house, and for good reason. It's incredibly flavorful, requires minimal cleanup (a huge plus!), and is surprisingly healthy. The vibrant Peri Peri sauce adds a delightful kick, while the tender chicken and fluffy rice create a satisfying and complete meal.
The beauty of this dish lies in its simplicity. Everything cooks together in one pan, reducing cooking time and the number of dishes to wash. I usually prep the ingredients while the kids are doing their homework, and then the whole thing comes together in about 30 minutes. It's perfect for those evenings when you're short on time but still want a delicious and healthy meal on the table.
Flavor is key, and this recipe delivers. The smoked paprika adds a smoky depth, while the Peri Peri sauce brings the heat. I adjust the amount of Peri Peri sauce based on my family's preference – sometimes we go for a milder version, other times we prefer it extra spicy. The versatility of this dish makes it a winner. You can easily adapt it to whatever vegetables you have on hand. Frozen peas are a convenient addition, but bell peppers, broccoli, or zucchini would also work well.
Beyond the practicality, this meal also feels special. The vibrant colors and aromatic spices make it a meal that's visually appealing, even on a busy weeknight. It's the kind of dish that makes you feel like you've put in more effort than you actually have, which is a win-win in my book.
Tips for Success:
- Use good quality ingredients: The flavor of the Peri Peri sauce will make or break the dish, so invest in a good one.
- Don't overcrowd the pan: If you're using a smaller skillet, you may need to cook the chicken in batches to ensure it browns properly.
- Adjust the spice level: Start with a smaller amount of Peri Peri sauce and add more to taste.
- Make it a complete meal: Serve with a side salad or some crusty bread for a truly satisfying meal.
This One-Pan Peri Peri Chicken and Rice recipe is more than just a meal; it's a testament to the power of simple, flavorful cooking. It’s a recipe that's become a cornerstone of my busy weeknight routine, and I hope it becomes a favorite in your kitchen too.
I often find myself making double batches on the weekend, storing half for easy weeknight meals. The leftovers are just as delicious cold, making for a satisfying lunch or quick snack.
So, ditch the takeout menus and try this recipe – it’s a game-changer for busy weeknights! You'll be amazed at how quickly and easily you can create a delicious and healthy meal your whole family will love.
The simple act of cooking, even a simple dish like this, brings a sense of calm and control in the midst of a hectic life. And that, to me, is just as important as the delicious meal itself. It's about savoring the process, the aromas filling the kitchen, and the satisfaction of creating something nourishing and delicious for your loved ones.
