Creamy Peri Peri Chicken with Rice
A delightful blend of spicy and creamy flavors in a comforting dish of chicken thighs served over fluffy rice.
Ingredients
Main Ingredients
- 500 g chicken thighs, boneless and skinless Opt for thighs for juiciness.
- 2 cups long grain rice Can also use basmati or jasmine rice.
- 1 cup chicken broth
- 1 cup heavy cream Can substitute with coconut milk for a lighter option.
- 2 tablespoons peri peri sauce Adjust for desired spice level.
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- to taste Salt and pepper
- for garnish Fresh coriander or parsley Adds flavor and visual appeal.
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Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Cooking the Chicken
- Heat the vegetable oil in a large skillet over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and paprika, cooking for another minute until fragrant.
- Add the chicken thighs to the skillet. Season with salt and pepper. Cook until the chicken is browned on all sides.
- Pour in the chicken broth and bring to a gentle simmer. Cover and cook for about 15 minutes, ensuring the chicken is fully cooked through.
- Once the chicken is cooked, remove it from the skillet and set aside.
- Stir in the heavy cream and peri peri sauce to the skillet. Mix well and simmer for a few minutes until the sauce thickens slightly.
- While the sauce simmers, cook the rice according to package instructions.
- Shred the chicken into bite-sized pieces and return it to the skillet, mixing it well into the sauce.
Serving
- Serve the creamy peri peri chicken over the cooked rice.
- Garnish with fresh coriander or parsley before serving.
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Notes
For added crunch, consider topping the dish with toasted nuts or seeds. Extra peri peri sauce can be served on the side for those who enjoy additional heat.