Creamy Peri Peri Chicken with Rice

Ingredients:

For the Chicken:

• 1 lb / 500g skinless, boneless chicken thighs
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 garlic cloves, crushed
• 2 tsp smoked paprika
• 1 tsp oregano
• 2 tsp salt
• 1 tsp pepper

For the Savory Rice:

• 1 onion, finely chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 4 garlic cloves, crushed
• 1 tsp turmeric
• 2 cups Jasmine rice
• 4 cups chicken broth (or water)
• 2 tsp salt
• 2 cups frozen corn

For the Creamy Peri Peri Sauce:

• ½ cup peri-peri sauce (adjust for spice level)
• ¾ cup heavy cream
• Lemon juice to taste
• Salt to taste

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Instructions:

For the Chicken:

1. Marinate the Chicken:
   • In a large bowl, combine the olive oil, lemon juice, crushed garlic, smoked paprika, oregano, salt, and pepper. Stir to combine.
   • Add the chicken thighs to the bowl and toss them in the marinade until evenly coated.
   • Cover the bowl and refrigerate the chicken for at least 30 minutes, but preferably overnight for maximum flavor.

For the Savory Rice:

2. Cook the Rice:
   • In a medium pot or Dutch oven, heat a splash of oil over medium heat. Add the chopped onion and bell peppers and sauté until softened, about 5 minutes.
   • Add the crushed garlic and turmeric and cook for an additional 30 seconds, until fragrant.
   • Add the Jasmine rice and stir to coat in the spices.
   • Pour in the chicken broth (or water) and season with 2 tsp of salt. Bring to a simmer.
   • Once simmering, reduce the heat to low and cover the pot. Let the rice cook for about 10 minutes, or until the liquid is absorbed.
   • Stir in the frozen corn and cover the pot again. Let the rice steam on low heat for another 10 minutes. Turn off the heat and allow the rice to rest with the lid on.

For the Creamy Peri Peri Sauce:

3. Make the Sauce:
   • In a small saucepan, combine the peri-peri sauce, heavy cream, lemon juice, and salt.
   • Heat over medium-high heat and bring to a simmer. Let it simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly.

Grill the Chicken:

4. Cook the Chicken:
   • Heat a grill pan over high heat (or use an outdoor grill). Grill the marinated chicken thighs for 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F / 75°C).

Serve:

5. Assemble the Dish:
   • Serve the grilled peri-peri chicken over a bed of the savory rice.
   • Drizzle the creamy peri-peri sauce generously over the chicken and rice.
   • Optionally, garnish with fresh herbs or a squeeze of lemon.

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Notes:

• Make-Ahead: You can marinate the chicken overnight for deeper flavor and prepare the rice and sauce ahead of time to make this meal even easier.
• Adjust Spice: Adjust the level of peri-peri sauce to your spice tolerance. You can make the sauce milder by using less peri-peri sauce or adding more cream.

This recipe provides a perfect balance of smoky, savory, and spicy flavors with the creaminess of the sauce, making it a delicious and satisfying meal!