Directions
- 1Cut half of the red and green peppers into strips, then chop them into chunks.
- 2Roughly dice half of the onion.
- 3Slice half of the red chili.
- 4Grate the garlic.
- 5Place the chicken thighs into a bowl.
- 6Add peri-peri sauce to the chicken thighs.
- 7Mix the chicken and peri-peri sauce well.
- 8Add the chicken thighs to a heated pan with oil.
- 9Brush the chicken with a bit more sauce while cooking.
- 10Take the cooked chicken out of the pan and set it aside.
- 11Add the diced onion to the pan and cook for a couple of minutes.
- 12Add a splash of water to the pan and scrape up all the flavor from the bottom.
- 13Add the diced peppers and sliced chili to the pan and cook for a couple of minutes.
- 14Add smoked paprika, ground cumin, onion powder, turmeric, and garlic to the pan.
- 15Add 1 tablespoon of tomato paste to the pan.
- 16Add washed rice to the pan.
- 17Pour in chicken stock.
- 18Mix the rice and ingredients well.
- 19Place the cooked chicken thighs on top of the rice mixture.
- 20Cover the pan with aluminum foil and let it simmer on low heat for about 15 minutes.
- 21Let the pan sit for about 5 minutes to allow the rice to steam after simmering.
- 22Drizzle some peri-peri sauce over the finished dish.
- 23Finish it off with some fresh coriander.
Ingredients
- 0.5 red pepper
- 0.5 green pepper
- 0.5 onion
- 0.5 small red chili
- 2 cloves garlic
- 4 boneless chicken thighs
- 4 tbsp peri-peri sauce
- 1 tbsp olive oil
- water
- 1 tsp smoked paprika
- 0.5 tsp ground cumin
- 1 tsp onion powder
- 0.5 tsp turmeric
- 1 tbsp tomato paste
- 150 g long grain rice
- 225 ml chicken stock
- fresh coriander
Equipment
knifechopping boardgraterbowlfrying panbrushtongswooden spoonaluminum foil
Tips
- Use less chili if you don't want it too spicy.
- Add a splash of water and scrape up all the flavor from the bottom of the pan when cooking the onions to deglaze the pan.
- Let the rice steam for 5 minutes after cooking to ensure it's perfectly cooked.
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