Peri Peri Chicken and Rice

Name: Peri Peri Chicken and Rice
Cook time: 90 min
Yield: 4 servings
Ingredients: 1 large onion chopped; 5 pieces chilies adjust for heat level; 0 lime zest zest of one lime; 1 lime peeled; 4 cloves garlic cloves; 1 teaspoon salt; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 0.5 teaspoon thyme; 2 tablespoons tomato paste; 1 tablespoon brown sugar; 2 tablespoons white vinegar; 1 cups oil; 8 pieces chicken thighs bone-in, skin on; 2 cups rice; 2 tablespoons oil; 1 medium diced onions; 2 medium bell peppers any color, diced; 0.5 cups reserved marinade; 1 teaspoon chicken seasoning optional; 4 cups water; 0 lemon juice juice of a lemon

Spice up your dinner with this mouthwatering Peri Peri Chicken and Rice! This dish features tender, marinated chicken thighs coated in a zesty and spicy Peri Peri sauce made from fresh chilies, garlic, and aromatic spices. Baked to perfection, the chicken is juicy on the inside with a crispy skin on the outside. Served atop fluffy, seasoned rice infused with bell peppers and a hint of chicken seasoning, this meal is bursting with vibrant colors and tastes.

By @kitchen_diaries_by_zubda

Original recipe source

Cook time: 90 minutes

Servings: 4

Ingredients

1 large onion chopped
5 pieces chilies adjust for heat level
0 lime zest zest of one lime
1 lime peeled
4 cloves garlic cloves
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon dried oregano
0.5 teaspoon thyme
2 tablespoons tomato paste
1 tablespoon brown sugar
2 tablespoons white vinegar
1 cups oil
8 pieces chicken thighs bone-in, skin on
2 cups rice
2 tablespoons oil
1 medium diced onions
2 medium bell peppers any color, diced
0.5 cups reserved marinade
1 teaspoon chicken seasoning optional
4 cups water
0 lemon juice juice of a lemon

Instructions

Prepare the Peri Peri marinade by blending onion, chilies, lime zest, lime, garlic, salt, smoked paprika, dried oregano, thyme, tomato paste, brown sugar, white vinegar, and oil until smooth.
Pour the marinade over the chicken thighs, ensuring they are completely coated. Let the chicken marinate for at least a few hours.
Preheat the oven to 375°F (190°C) and bake the chicken thighs on a wire rack for 45 minutes, flipping halfway and brushing with more marinade.
Rinse the rice thoroughly and soak it for 15 minutes. In a large pot, heat oil, then add diced onions and bell peppers, sautéing until translucent.
Stir in the soaked rice, pour in some reserved marinade and add chicken seasoning if desired. Add water, bring to a boil, cover and let it simmer until water is absorbed and rice is tender.
Once cooked, fluff the rice with a fork and serve with the baked chicken thighs. Squeeze fresh lemon juice over the chicken for an extra zing.