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, time is my most precious commodity. Dinner needs to be quick, easy, and, most importantly, delicious. That’s why I’ve become obsessed with one-pan meals. They minimize cleanup, maximize flavor, and are perfect for those nights when you just don't have the energy for a complicated cooking project. This One-Pan Peri Peri Chicken and Rice recipe is a perfect example. It's a vibrant, flavorful dish that comes together in under 30 minutes, leaving me with more time to spend with my family instead of scrubbing pots and pans.
The beauty of this dish lies in its simplicity. The chicken, rice, and vegetables all cook together in one skillet, creating a harmonious blend of flavors. The peri-peri sauce adds a delightful kick, and the subtle smokiness of the paprika balances out the heat beautifully. The ingredients are readily available at any grocery store, making it a truly accessible recipe for everyone, regardless of their culinary expertise. I often adapt it to what I have on hand—sometimes substituting different vegetables or using different types of rice, and it always turns out wonderfully.
I've found that the key to success with this recipe is using high-quality ingredients. The flavor of the chicken really shines through, especially if you use bone-in, skin-on pieces. Don't be afraid to experiment with the spiciness level of the peri-peri sauce—adjust it to your taste preference. For my family, a medium level of heat is perfect, but my husband prefers a bit more of a kick. The versatility of this dish is one of its greatest appeals. It's perfect for a weeknight dinner, a casual weekend meal, or even a potluck gathering. The leftovers are also amazing – perfect for lunch the next day!
Beyond the Recipe: This recipe has become a staple in my meal rotation, but it's also a great starting point for culinary exploration. I encourage you to experiment with different flavor profiles. Perhaps try adding some chopped bell peppers or zucchini for extra vegetables, or swapping the peri-peri sauce for another flavorful marinade. The possibilities are endless!
This One-Pan Peri Peri Chicken and Rice isn't just a meal; it's a testament to the joy of simple, delicious cooking. It's a dish that proves that even the busiest of us can create flavorful, satisfying meals without sacrificing precious time or energy. So go ahead, give this recipe a try. I'm confident it will quickly become a favorite in your household, just as it has in mine.
Tips and Tricks for Success:
- Don't overcrowd the pan: Make sure you have enough space in the skillet for the chicken and rice to cook evenly.
- Use a good quality peri-peri sauce: The flavor of the sauce will significantly impact the overall taste of the dish.
- Adjust the seasoning to your taste: Don't be afraid to experiment with the amount of salt, pepper, and paprika to achieve your desired flavor profile.
- Check the chicken for doneness: Use a meat thermometer to ensure that the chicken is cooked through to a safe internal temperature of 165°F.
- Rest before serving: Allow the chicken and rice to rest for a few minutes before serving to allow the flavors to meld and the juices to redistribute.
Enjoy!
