Looking for an easy weeknight fakeaway recipe? We've got you! Try making this Peri Peri Chicken n Rice. Using our Halal Boneless Skinless Chicken Thighs, you can make this juicy and flavourful dish!
Ingredients (4 Servings)
Peri Peri Seasoning Mix (1 serving):
- 1 tsp Salt
- 1 tsp Smoked Paprika
- 1 tsp Chilli Powder
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cumin
- 1 tsp Oregano
Peri Peri Chicken:
- 800g Saffron Alley Halal Boneless Skinless Chicken Thighs
- 1.5x Peri Peri Seasoning Mix
- 100g Nando’s Marinade
- Juice of 1/2 Lemon
- 20g Light Butter for cooking
Perinaise Sauce:
- 100g Light Mayo
- 80g Nando’s Hot Sauce
- 1/2 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
Spicy Rice:
- 1 tbsp Chopped Garlic
- 1 Medium Onion, Chopped
- 1 Red Bell Pepper, Chopped
- 1 tsp each: Salt, Cumin, Smoked Paprika, Chilli, Turmeric
- 50g Tomato Paste
- 560g Cooked Basmati Rice
- Fresh Parsley
Method
Peri Peri Chicken:
- Prepare the Seasoning Mix: Combine all the ingredients for the Peri Peri seasoning mix in a bowl.
- Marinate the Chicken: In a large bowl, mix the chicken thighs with 1.5x the Peri Peri seasoning mix, Nando’s marinade, and lemon juice. Marinate overnight for the best flavours.
- Cook the Chicken: Heat a pan over medium-high heat. Add the light butter and cook the marinated chicken thighs for about 5 minutes on each side until they develop a golden colour.
Spicy Rice:
- Prepare the Vegetables: In the same pan, add chopped garlic, onions, and bell peppers. Cook for about 5 minutes until softened.
- Add Seasonings and Tomato Paste: Add the salt, cumin, smoked paprika, chilli, turmeric, and tomato paste. Cook for another 2 minutes.
- Mix in Rice: Add the cooked basmati rice and fresh parsley. Mix gently until the rice turns a bright orange colour.
Perinaise Sauce:
- Combine Ingredients: In a bowl, mix together light mayo, Nando’s hot sauce, garlic powder, and smoked paprika.
- Store and Serve: Bottle up the Perinaise sauce and store it in the fridge until ready to serve.
Important Cooking Notes:
- Marinating: Marinate the chicken overnight for the best flavours.
- Chicken Options: You can use chicken breast instead of thighs if preferred.
- Cooking Chicken: Cook on medium-high heat for 5 minutes on each side to achieve a golden colour.
- Vegetables: Cook onions and bell peppers for 5 minutes before adding seasoning and tomato paste, then cook for another 2 minutes.
- Rice: Add cooked rice and parsley, mixing gently until the rice turns bright orange.
- Perinaise Sauce: Make ahead and store in the fridge. Serve when ready to eat.