Description
A flavorful and creamy peri peri chicken recipe served over tender long grain white rice. This dish features boneless chicken breasts seasoned with a blend of spices and cooked in a rich peri peri cream sauce, perfect for a comforting yet spicy meal.
Ingredients
Scale
Chicken and Seasonings
- 2 boneless chicken breasts
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce
- 1 tablespoon olive oil
- 1 tablespoon peri peri sauce
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon butter
Rice
- 1 cup long grain white rice
- 2 cups water
Instructions
- Heat the Skillet: Heat a large skillet over medium heat and add the olive oil to prepare for cooking the chicken.
- Season the Chicken: Season both chicken breasts evenly with paprika, garlic powder, onion powder, dried oregano, salt, and black pepper to build layers of flavor.
- Cook the Chicken: When the oil is hot, place the chicken breasts in the skillet and cook for 6-7 minutes on each side until they are golden brown and cooked through.
- Set Chicken Aside: Remove the cooked chicken from the skillet and set it aside to rest while preparing the sauce.
- Make the Sauce Base: In the same skillet, add peri peri sauce, heavy cream, chicken broth, and lemon juice to deglaze and create the sauce.
- Simmer the Sauce: Stir the mixture well, scraping up any browned bits from the skillet, and bring it to a gentle simmer.
- Thicken the Sauce: Allow the sauce to simmer for 3-4 minutes so it thickens slightly and flavors meld.
- Add Butter: Stir in the butter until fully melted and incorporated into the sauce for richness and smooth texture.
- Coat the Chicken: Return the chicken breasts to the skillet, spooning the creamy peri peri sauce over them to coat thoroughly.
- Simmer with Sauce: Let the chicken simmer in the sauce for an additional 3-4 minutes so the flavors absorb fully.
- Rinse the Rice: While the chicken simmers, rinse the rice under cold water until the water runs clear to remove excess starch for fluffier rice.
- Cook the Rice: In a separate pot, bring 2 cups of water to a boil, add the rinsed rice, then reduce the heat to low and cover.
- Simmer Rice: Let the rice cook covered for 18-20 minutes or until all water is absorbed and the rice is tender.
- Fluff the Rice: Once cooked, fluff the rice gently with a fork and keep it covered until serving.
- Serve the Dish: Plate the creamy peri peri chicken on top of the rice, spooning extra sauce over the top for added flavor.
- Garnish and Enjoy: Optionally garnish with fresh herbs like parsley or cilantro and enjoy your delicious meal!
Notes
- You can adjust the amount of peri peri sauce to increase or decrease the spiciness based on preference.
- Using boneless chicken breasts ensures quicker and even cooking; alternatively, thighs can be used for juicier meat.
- Rinsing the rice is important to prevent it from becoming sticky.
- For a lighter option, replace heavy cream with half-and-half or coconut milk.
- Serve with a side of steamed vegetables or a fresh salad for a well-rounded meal.
