Easy Peri-Peri Chicken and Rice
Easy Peri-Peri Chicken and Rice



  • 4 chicken thighs and drumsticks
  • 6 tbsp peri-peri marinade
  • 1 tbsp oil
  • 2 yellow peppers, chopped
  • ½ bunch of spring onions, sliced
  • 4 tbsp tomato puree
  • 250g cooked rice
  • 1 tbsp smoked paprika
  • Salad, to serve
  • Preheat the oven to 200C. Slash the chicken and pour over the marinade, then leave to marinate in the fridge. Cook for 30 mins - skin-side up - then turn up the heat to 220C and cook for 15 mins more.
  • Once the chicken is almost done, heat the oil in a pan and cook the peppers and spring onions for 5 mins. Pour in the paprika and tomato puree, then stir in the rice and mix to coat. Serve the rice with the chicken, with a green salad alongside.
1 hr
4 serving

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