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One Pot Peri Peri Chicken and Rice shot from above. The dish is still sitting in it's dutch oven which is perfect for serving as it looks absolutely beautiful in presentation. This one was made with 4 chicken thighs.
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3.91 from 11 votes

One Pot Peri Peri Chicken and Rice

Tender Peri Peri chicken a top of deliciously seasoned basmati rice. All in one pot. It can't get better than this!
Prep Time10 minutes
Cook Time45 minutes
Course: dinner, lunch, Main Course
Cuisine: African, American, European, Mediterranean
Keyword: chicken and rice, chicken and rice recipe, easy peri peri chicken and rice, how to make peri peri chicken, one pot peri peri chicken, one pot peri peri chicken and rice, peri peri chicken, peri peri chicken and rice, peri peri rice
Servings: 6 people

Ingredients

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

Marinade

  • 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

Rice

  • 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

Instructions

  • 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!

Video