Creamy Peri Peri Chicken with Rice is a flavorful dish featuring marinated chicken thighs cooked in a rich and creamy peri peri sauce, served over fluffy white rice.
Author:Isabella
Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:African
Diet:Gluten Free
Ingredients
Scale
2 pounds boneless, skinless chicken thighs
2 tablespoons peri peri sauce (store-bought or homemade)
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
2 cups cooked white rice
Fresh parsley, chopped (for garnish)
Instructions
In a large bowl, combine the chicken thighs with peri peri sauce, ensuring they are well coated. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
Heat olive oil in a large skillet over medium heat. Add the marinated chicken thighs and cook for about 5-7 minutes on each side, or until they are browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for an additional 1 minute, until fragrant.
Pour in the chicken broth and bring to a simmer. Stir in the heavy cream, paprika, salt, and black pepper. Let the sauce simmer for about 5 minutes, allowing it to thicken slightly.
Return the cooked chicken to the skillet, coating it in the creamy sauce. Let it simmer for another 5 minutes to heat through.
Serve the creamy peri peri chicken over cooked white rice and garnish with fresh parsley.
Notes
For a spicier kick, add additional peri peri sauce to taste or include chopped fresh chilies in the sauce.
Substitute the heavy cream with coconut milk for a dairy-free version while still maintaining a creamy texture.