Peri-Peri Chicken Thighs with Spicy Pea & Pepper Rice
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Loading... Ingredients
800 g deboned skinless chicken thighs
2 Tbsp olive oil
1 tsp chilli powder
2 tsp garlic powder
2 tsp smoked paprika
Salt
Ground black pepper
¾ cup medium peri-peri sauce
2 Tbsp olive oil
1 Tbsp olive oil
1 Tbsp butter
½ onion, diced
1 red pepper, diced
2 garlic cloves, finely chopped
1 Tbsp tomato paste
1 cup Spekko Parboiled Rice, rinsed
3 ½ cups chicken stock
2 tsp chilli powder
1 tsp turmeric
1 tsp smoked paprika
½ cup cooked peas
½ lemon
Small handful of fresh coriander
Method
- Put the chicken thighs into a bowl with 2 Tbsp olive oil, the chilli powder, garlic powder, paprika, & a pinch of salt & pepper. Mix well.
- Heat a non-stick pan over medium heat. Once hot, add the chicken thighs, making sure to not overcrowd the pan. Cook in two batches if need be. Cook until golden brown, then flip & repeat – 5-6 minutes per side.
- Lower the heat slightly, baste with the peri-peri, & cook for a further 2 minutes, until the chicken thighs are cooked through. Remove the chicken from the pan & keep warm.
- Heat the olive oil & butter in the pot over medium heat. Add the onion, red pepper & garlic. Sauté for 5 minutes. Add the tomato paste & cook for a further minute.
- Add the rice to the pot & dry fry it for 1 minute, then add the stock & water. Add the chilli powder, turmeric & smoked paprika, stir through. Bring to a boil, then turn down the heat & allow to simmer slow for 20-25 minutes, or until cooked.
- Use a fork to fluff the rice, add the peas & a squeeze of lemon juice.
- Reheat the chicken slightly if need be, slice it & arrange on top of the rice. Squeeze over some lemon juice, garnish with coriander, & serve.