why make this recipe
Creamy Peri-Peri Chicken with Rice is a delightful dish that combines the spicy kick of peri-peri sauce with the smooth richness of cream. This recipe is perfect for anyone who wants to add a flavorful twist to their chicken dinner. The addition of tender chicken breasts served over a bed of fluffy rice makes it a satisfying meal that the whole family will love. Plus, it’s easy to make, meaning you can whip it up even on busy weekdays.
how to make Creamy Peri-Peri Chicken with Rice
Ingredients:
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup chicken stock
- 1 cup heavy cream
- 3 tablespoons peri-peri sauce
- 1 teaspoon lemon juice
- 2 cups cooked white rice
- Fresh parsley, chopped (for garnish)
Directions:
Begin by seasoning the chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper. Make sure every piece of chicken is nicely coated for great flavor.
Heat the olive oil in a large skillet over medium-high heat. Place the seasoned chicken breasts in the skillet and cook until they are golden brown on both sides, which should take about 4-5 minutes per side. Once done, remove the chicken from the skillet and keep it aside.
In the same skillet, lower the heat to medium and add the finely chopped onion. Cook the onion until it is softened and translucent, around 3-4 minutes. After that, add the minced garlic and sauté for about 30 seconds until fragrant.
Now, pour in the chicken stock to deglaze the pan, scraping up any of the tasty browned bits from the bottom. Let the stock simmer for 2 minutes. Next, stir in the heavy cream, peri-peri sauce, and lemon juice. Allow the sauce to cook for another 3-4 minutes until it thickens slightly.
Return the seared chicken breasts to the skillet, spooning some of the sauce over them. Reduce the heat to low and let it simmer gently for 8-10 minutes. Check that the chicken is fully cooked through and the sauce has reached your desired thickness.
Finally, serve the creamy peri-peri chicken over the cooked white rice. Don’t forget to garnish with freshly chopped parsley for a pop of color and freshness!
how to serve Creamy Peri-Peri Chicken with Rice
You can serve Creamy Peri-Peri Chicken with Rice hot straight from the skillet. It’s wonderful as a main dish for lunch or dinner. For an added touch, consider pairing it with a side salad or sautéed vegetables. A dash of extra peri-peri sauce on top can also enhance the flavor for those who like it spicy!
how to store Creamy Peri-Peri Chicken with Rice
To store any leftovers, let the dish cool completely before placing it in an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to freeze it, store it in a freezer-safe container, and it should be good for up to 2 months. Just remember to thaw it in the fridge overnight before reheating.
tips to make Creamy Peri-Peri Chicken with Rice
- For an extra layer of flavor, consider marinating the chicken in the peri-peri sauce for a few hours before cooking.
- If you prefer a thicker sauce, let it simmer longer until it reaches your desired consistency.
- Fresh herbs like cilantro or basil can be used instead of parsley for a different flavor profile.
variation
You can easily switch up this recipe by using different types of protein such as shrimp or tofu instead of chicken. Additionally, you can use brown rice or quinoa instead of white rice for a healthier twist.
FAQs
Q1: Can I make this recipe without peri-peri sauce?
A1: Yes, you can substitute peri-peri sauce with another hot sauce or use a blend of chili flakes and vinegar for a similar kick.
Q2: Is there a vegetarian option for this recipe?
A2: Absolutely! Replace chicken with chickpeas or grilled vegetables, and adjust the cooking time accordingly.
Q3: Can I prepare this dish ahead of time?
A3: Yes! You can prepare the creamy sauce and chicken in advance; then, just cook the rice and combine everything when you’re ready to serve.
Creamy Peri-Peri Chicken with Rice
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Sauce
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken stock
- 1 cup heavy cream
- 3 tablespoons peri-peri sauce
- 1 teaspoon lemon juice
For Serving
- 2 cups cooked white rice
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Season the chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper. Ensure they are well coated.
- Heat olive oil in a large skillet over medium-high heat. Cook the seasoned chicken breasts until golden brown, about 4-5 minutes per side. Remove chicken and set aside.
Cooking the Sauce
- Lower heat to medium and add chopped onion to the same skillet. Cook until softened and translucent, about 3-4 minutes.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in chicken stock to deglaze the pan, scraping up browned bits. Let it simmer for 2 minutes.
- Stir in heavy cream, peri-peri sauce, and lemon juice. Let the sauce cook for 3-4 minutes until it thickens slightly.
- Return chicken to the skillet, spoon some sauce over, and reduce heat to low. Simmer gently for 8-10 minutes until chicken is cooked through.
Serving
- Serve the chicken over the cooked rice and garnish with freshly chopped parsley.