PERI PERI CHICKEN AND SPICED RICE

 

This is a fantastic choice for a flavorful, hearty meal. Peri Peri (or Piri Piri) chicken brings a vibrant, tangy heat that pairs perfectly with the aromatic warmth of spiced rice.

Here is a complete recipe to make a restaurant-quality version at home.

Peri Peri Chicken & Spiced Rice

Prep time: 20 mins (plus marinating) | Cook time: 45 mins | Serves: 4

Part 1: The Peri Peri Chicken

The secret is in the marinade. You want that signature balance of chili heat, garlic, and acidity.

Ingredients:

Chicken: 4 whole chicken legs (or a mix of thighs and drumsticks), bone-in and skin-on.

The Marinade:

4–6 Red Bird’s Eye chilies (adjust for heat preference)

4 cloves Garlic

1 tsp Smoked paprika

1 tbsp Dried oregano

Juice of 1 Lemon (approx. 3 tbsp)

2 tbsp Red wine vinegar

3 tbsp Olive oil

1 tsp Salt & ½ tsp Black pepper

1 Red bell pepper (roasted or raw, chopped roughly) – adds body and sweetness

Instructions:

Blend the Marinade: Place all marinade ingredients into a blender or food processor. Blitz until you have a smooth, vibrant orange-red sauce.

Prep the Chicken: deeply score the chicken pieces (cut through the skin into the meat) 2–3 times. This helps the flavor penetrate.

Marinate: Pour 3/4 of the sauce over the chicken (reserve the rest for basting later). Massage it in well. Cover and refrigerate for at least 2 hours, but ideally overnight.

Roast: Preheat your oven to 200°C (400°F). Place chicken on a baking tray. Roast for 35–45 minutes.

Finish: In the last 10 minutes, brush the chicken with the reserved sauce for a sticky, glossy finish. If you want a char, pop it under the broiler/grill for the final 2-3 minutes.

Part 2: The Spiced Yellow Rice

While the chicken roasts, make this aromatic rice. It’s vibrant yellow and deeply savory.

Ingredients:

1.5 cups Basmati rice (rinsed well)

1 Onion, finely diced

1 Red bell pepper, diced

2 cloves Garlic, minced

1 tsp Turmeric powder (for that yellow color)

1 tsp Cumin powder

1 tsp Smoked paprika

3 cups Chicken stock/broth

1 tbsp Butter or Oil

Optional additions: A handful of frozen peas or raisins for sweetness.

Instructions:

Sauté: In a medium pot, heat the butter/oil. Sauté the onion and red pepper until soft (about 5 mins). Add the garlic and cook for another minute.

Toast Spices: Add the turmeric, cumin, paprika, and rinsed rice. Stir constantly for 1 minute to toast the spices and coat the grains.

Simmer: Pour in the chicken stock. Bring to a boil, then reduce heat to low. Cover with a tight lid.

Cook: Let it simmer undisturbed for 12–15 minutes until the liquid is absorbed.

Rest: Remove from heat (leave the lid on!) and let it steam for 5 minutes. Fluff with a fork before serving.

Serving Suggestions

To cut through the richness and heat, serve this meal with:

Corn on the Cob: Grilled with a little butter and chili flakes.

Coleslaw: A creamy coleslaw helps cool down the palate.

Lemon Wedges: A squeeze of fresh lemon over the chicken right before eating lifts all the flavors.

Perinaise: Mix mayonnaise with a little hot sauce or paprika for dipping.