Peri Peri Chicken with Dirty Rice
Peri Peri Chicken with Dirty Rice



  • 8 boneless chicken thigh fillets
  • 75ml peri peri sauce
  • ½ tsp smoked paprika
  • Salt and pepper
  • For the Rice
  • 1 tsp olive oil
  • 1 chopped red onion
  • 1 red and 1 green capsicum, chopped
  • 2 chopped garlic cloves
  • 1 tsp paprika
  • 1 tsp ground cumin
  • Large pinch of saffron
  • 200ml chicken stock
  • 1 chicken stock cube
  • 500g freshly cooked brown rice
  • Coleslaw, to serve
  • Preheat the oven to 240C. Line a baking tray with paper. Slash the thighs with a sharp knife, and pop into a bowl with the peri peri sauce, smoked paprika, and some salt and pepper. Turn to coat, then lay on the baking tray and cook for 25 mins.
  • Make the rice by heating the oil in a frying pan, and cooking the onions until golden. Add the capsicums and garlic, cook for a couple of minutes more, then add the cumin and paprika, and combine. Grind the saffron, chuck it in the mix, then pour in the stock and extra stock cube. Simmer for a couple of minutes, then add the cooked rice and warm through.
  • Remove the chicken from the oven and tip the cooking juices into the rice mix. If you have one, blowtorch the surface of the chicken to lightly char, brush again with some more peri peri, and serve with the rice and coleslaw.
30 mins
4 serving

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