I love Peri Peri chicken and I have made it in so many ways, I cannot even count but this was my first try at making it a chicken and rice dish. I tested and tested until this final test was perfect for me.
I was inspired to create this Peri Peri chicken and rice dish because I love my Dominican Locrio and how it is made in one pan. That saves time washing pots and pans and also gives the dish a very uniform flavor.
What is Peri Peri chicken?
Originally from South Africa and Portugal, the peppery, lemony dish is now starting to gain traction in the United States. It has though, been very popular all over the world for a long time. Yes, we are bit late to the game.
To understand the origins of Peri Peri, you have to go back four hundred years. I found this awesome article about The Hidden History of Peri Peri Chicken by Texas Monthly and I find it fascinating. I suggest you give it a read because it is very eye opening.
One Pot Peri Peri Chicken and Rice
For the chicken
- 4 – 6 chicken thighs skin on or off, you can also use other dark meat pieces like legs and wings
- 1 tsp smoked paprika some extra to sprinkle over top of chicken
- 1 tsp minced garlic
- 1/2 tsp dried thyme
- 1/2 tsp lemon juice
- 2 tbsp butter
- 1 tbsp minced garlic
- 2 tbsp lemon juice
- 2 tbsp orange juice
- 1/4 cup olive oil
- 1/2 tsp salt
- 3 tbsp smoked paprika one extra spoon or more if you'd like it super spicy
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes
- 1 tsp oregano
- 2 tbsp olive oil
- 1/2 cup chopped onions
- 1 1/4 cups basmati rice rinsed
- above marinade
- 3 cups low sodium chicken broth
- chopped parsley to taste for garnish
- Season cleaned chicken with paprika, garlic, thyme and lemon juice. Set aside.
- In a small bowl mix all marinade ingredients. Set aside.
- In a non stick skillet or pan (that has a lid) add butter over medium high heat and allow it to melt.
- Once melted, add chicken, skin side down and cook for about 3 to 5 minutes.Note: I left skin on but you can remove skin if desired. I also like to give the skin some color before turning over.
- Once you have browned one side, turn over and cook about 3 more minutes. Sprinkle a little more paprika, to taste, over the chicken skin.
- Remove chicken from skillet or pan and set aside.
- Lower heat to medium low and add olive oil to the pan.
- Once oil is hot, add onions and cook until translucent. The bottom of the skillet may look burnt but it is not. That is where the flavor lies. As you stir, scrape up those bits.
- Once onions are ready, add
- Stir in rice for about 2 minutes continuing to scrape the bottom bits up. Make sure rice doesn't stick to the bottom.
- Add marinade to the rice mixture and stir well.
- Add chicken broth and again, stir well.
- Increase heat to medium high and bring to a light boil.
- Add chicken, skin side up. Cover and lower heat to medium low.
- Cook for 25 minutes.
- Once 25 minutes are up, uncover and stir well. Note: in the video, I removed the chicken and then stirred because I wanted the chicken on top and not covered with rice for my pictures but you don't have to do that.
- Once you have stirred, cover again and cook for another 3 to 5 minutes.
- When ready, top with chopped parsley and enjoy!