Creamy Peri Peri Chicken Rice (Print-Friendly Version)

Tender chicken with creamy, spicy peri peri sauce over fluffy rice creates a bold and comforting dish.

# What You'll Need:

→ Chicken & Seasonings

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon dried oregano
07 - Salt and freshly ground black pepper, to taste

→ Creamy Peri Peri Sauce

08 - 2 tablespoons unsalted butter
09 - 120 ml peri peri sauce
10 - 120 ml chicken stock
11 - 120 ml heavy cream
12 - 1 tablespoon freshly squeezed lemon juice

→ Rice

13 - 200 g long grain white rice
14 - 480 ml water
15 - Pinch of salt

# How to Make It:

01 - Bring 480 ml water to a boil in a medium saucepan. Stir in 200 g long grain white rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and water is absorbed. Remove from heat, fluff with a fork, and set aside.
02 - Pat chicken breasts completely dry with paper towels. Generously season both sides with salt, black pepper, paprika, garlic powder, onion powder, and dried oregano, ensuring each piece is evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat. Place the seasoned chicken breasts into the pan and cook for 6–7 minutes per side, or until golden brown and the internal temperature reaches 74°C. Transfer chicken to a plate and allow to rest.
04 - In the same skillet over medium heat, melt butter. Add peri peri sauce and chicken stock, stirring well and scraping any browned bits from the skillet bottom. Bring to a simmer.
05 - Pour in heavy cream and lemon juice, stirring until the sauce is smooth and creamy. Let simmer for 2–3 minutes to slightly thicken. Taste and adjust with additional salt or pepper if necessary.
06 - Slice the rested chicken into strips or bite-sized pieces. Return chicken to the skillet, tossing to coat thoroughly in the creamy peri peri sauce. Simmer for 2–3 minutes so the flavours meld.
07 - Distribute cooked rice onto serving plates, top with peri peri chicken and spoon over extra sauce as desired.

# Additional Tips:

01 - Patting the chicken dry before seasoning ensures a crisp, golden exterior.
02 - Keep heat moderate when adding cream to prevent the sauce from splitting.
03 - Store chicken and rice separately in the refrigerator to maintain best texture when reheating.
04 - Rice can be cooked up to two days ahead and reheated with a damp paper towel in the microwave.

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