Creamy Peri-Peri Chicken with Rice
A flavorful dish combining spicy peri-peri sauce with creamy sauce served over tender chicken and fluffy rice, perfect for busy weeknights.
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.
Notes
For extra flavor, marinate chicken in peri-peri sauce before cooking. For a thicker sauce, simmer longer. Use herbs like cilantro or basil for variation. Leftovers can be stored in an airtight container for up to 3 days in the fridge or frozen for 2 months.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 2g
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