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Creamy Peri Peri Chicken Rice is the best kind of weeknight dinner when you want something bold but still crave comfort. Juicy chicken, a spicy creamy sauce, and fluffy rice all come together in about half an hour and guarantee happy bellies. This dish shows up at my table when I want to impress with vibrant flavors but keep prep really simple.
My kitchen always smells incredible when I make this. I first whipped it up by accident on a busy weeknight and now it is in regular rotation especially when I need to spice things up in the dinner routine.
Ingredients
- Boneless skinless chicken breasts: give the dish its hearty protein base and cook quickly so dinner is fast
- Olive oil: is perfect for searing and adds a little fruity richness
- Paprika: provides color and a gentle smoky depth choose good quality for bold flavor
- Garlic powder and onion powder: lend that cozy savory backbone you need in comfort food
- Dried oregano: adds herbal aroma try to use fresh dried leaves not powdered
- Salt and black pepper: tie all the flavors together
- Butter: in the sauce builds richness and brings everything together
- Peri peri sauce: is the star for its fiery flavor and tang use your favorite brand or homemade
- Chicken broth: thins the sauce and ramps up savory notes select a low sodium option if you prefer
- Heavy cream: makes everything silky and coats the chicken just right
- Fresh lemon juice: brightens up the sauce and balances the spice
- Long grain white rice: keeps it classic with fluffiness choose a quality rice for best texture
- Water: cooks the rice to perfection
- A pinch of salt: seasons the rice without overpowering
Step-by-Step Instructions
- Cook the Rice:
- In a medium saucepan bring water and a pinch of salt to a boil. Pour in the rice and stir once. Lower the heat to a gentle simmer then cover tightly. Let cook undisturbed for about fifteen to eighteen minutes until the rice is fluffy and all liquid is absorbed. Remove pot from heat and let rest covered for five minutes then fluff with a fork.
- Season the Chicken:
- Pat the chicken breasts very dry with paper towels which helps browning. Season both sides very thoroughly with salt black pepper paprika garlic powder onion powder and oregano. Ensure every surface is evenly coated so every bite pops with flavor.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium high. When hot but not smoking add chicken breasts flat side down let cook for six to seven minutes without moving to get a deep golden crust. Flip and continue on the other side until fully cooked and juices run clear. Move chicken to a plate to rest.
- Make the Creamy Sauce:
- In the same pan with heat at medium melt the butter. Pour in peri peri sauce and broth stirring and scraping up any brown bits clinging to the skillet bottom for big flavor. Let it bubble for a minute.
- Add Cream and Lemon:
- Add heavy cream and fresh lemon juice. Stir often until the sauce is smooth creamy and just slightly thick about two to three minutes. Give it a taste and adjust salt or pepper as needed but keep sauce at a gentle heat so it does not break apart.
- Finish and Serve:
- Slice or dice your chicken into bite sized pieces and return to skillet. Toss to coat in the creamy peri peri sauce and let everything warm together for two to three minutes so the chicken soaks up the flavors. Serve spooned generously over your fluffy rice making sure to drizzle extra sauce over top.
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My favorite thing in this dish is definitely the peri peri sauce I love its bright heat and tang. My kids once made me promise to make this every time they see fresh lemons at the store now it is a running joke in our family.
Storage Tips
Leftovers taste even better the next day. Store rice and chicken with sauce separately in airtight containers in the fridge for up to three days. Warm chicken and sauce slowly on the stove so it stays creamy. To revive the rice add a splash of water and cover before microwaving so it steams back to life.
Ingredient Substitutions
Swap in boneless thighs for juicier meat if you like. You can use coconut milk instead of heavy cream for a dairy free twist that adds extra richness. If you can not find peri peri sauce a mix of hot sauce lemon juice and smoked paprika makes a fun stand in.
Serving Suggestions
Load your bowl with fresh herbs like parsley or cilantro for a pop of color. Add a handful of steamed greens or roasted veggies on the side to round out the meal. For extra heat serve with extra peri peri sauce or chili flakes at the table.
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Cultural and Flavor Background
Peri peri sauce roots come from Portugal and Mozambique and it means spicy pepper. It usually features African bird’s eye chili with garlic and citrus. This dish brings those punchy flavors to an easy home cooked meal combining comfort food with international flair.
Common Recipe Questions
- → How do I prevent the creamy sauce from separating?
Keep the heat at medium or below after adding cream and stir gently to maintain a smooth texture without curdling.
- → How spicy is peri peri chicken?
Peri peri sauce brings a noticeable heat, but you can adjust the amount to suit your taste for a milder or bolder kick.
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well, offering extra juiciness and flavor in this preparation.
- → Is it possible to make the rice ahead of time?
Absolutely. Cook the rice up to two days ahead, cool completely, and reheat gently in the microwave with a damp paper towel for best texture.
- → What side dishes pair well with this chicken and rice?
Consider fresh salads, roasted vegetables, or grilled corn to balance the heat and richness of the dish.