Bring bold, smoky flavour to your dinner table with this One-Pot Homemade Peri-Peri Chicken & Rice. Tender chicken, fluffy basmati rice and colourful vegetables are cooked together in a rich homemade peri-peri sauce. Perfect for busy weeknights, meal prep or feeding the whole family.

If you’re a fan of Nando’s® Peri-Peri Rice, this homemade fakeaway is a great alternative. It captures the bold, smoky flavours you love while using simple everyday ingredients.

Why This Recipe Works

➡️ Protein from the chicken supports the maintenance of muscle and helps keep you feeling fuller after meals. Making this a satisfying meal that can help reduce the temptation to snack.

➡️ Carbohydrate from the basmati rice provides your body’s preferred source of energy. Helping to fuel your brain, muscles and everyday activities. Combined with protein, healthy fats and vegetables, it creates a balanced meal.

➡️ Fibre, vitamin C and potassium from the peppers, tomatoes, onion and peas. This supports digestive health, contributes to the normal function of the immune system and help support normal muscle and nerve function.

➡️ Monounsaturated fats from the extra virgin olive oil support heart health by helping to maintain healthy cholesterol levels. They also help your body absorb fat-soluble vitamins (A, D, E and K) from the vegetables. Allowing you to make the most of their nutritional benefits.

➡️ Lycopene, a powerful antioxidant naturally found in cooked tomatoes, becomes more available for your body to absorb during cooking. It is also better absorbed when eaten alongside healthy fats, such as the olive oil used in this recipe.

➡️ Folate, vitamin K and additional fibre from the peas support normal cell function, contribute to normal blood clotting and bone health.

➡️ Making your own peri-peri sauce allows you to control the amount of salt, added sugar, oil (not to mention spice levels). While creating fresh, bold flavour using simple everyday ingredients.

One-Pot Homemade Peri-Peri Chicken & Rice

Enjoy a Nando’s-inspired fakeaway with this One-Pot Homemade Peri-Peri Chicken & Rice. Tender chicken, fluffy basmati rice and colourful vegetables are cooked in a rich homemade peri-peri sauce for a balanced, flavour-packed meal that’s perfect for busy weeknights and meal prep.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Portuguese-Inspired

Ingredients Equipment Method

Ingredients

  

Homemade Peri-Peri Sauce

• 2 roasted red peppers from a jar, drained
• 2 medium tomatoes roughly chopped
• 1 small onion roughly chopped
• 4 garlic cloves
• 2 red chillies adjust to taste
• Juice of 1 lemon
• 2 tbsp extra virgin olive oil
• 2 tbsp tomato purée
• 1 tsp smoked paprika
• 1 tsp sweet paprika
• 1 tsp dried oregano
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp turmeric
• ½ tsp sea salt
• ½ tsp black pepper
• 1 tsp honey optional

Chicken & Rice

• 2 tbsp extra virgin olive oil
• 500 g chicken breast diced
• 1 medium onion diced
• 1 red pepper diced
• 1 yellow pepper diced
• 2 garlic cloves crushed
• 250 g basmati rice washed & rinsed

Homemade peri-peri sauce

• 650 ml low-salt chicken stock
• 150 g frozen peas
• Small handful fresh parsley chopped

Optional Toppings

• Plain Greek yoghurt
• Fresh parsley chopped
• Lemon wedges
• Chilli flakes optional

Equipment

• Large casserole dish or Dutch oven with a lid
• chopping board
• Sharp knife
• Wooden spoon
• Blender or stick blender for the homemade sauce
• Measuring spoons
• Measuring jug

Method

 

1. Add all of the homemade peri-peri sauce ingredients to a blender and blend until smooth. Set aside.
2. Heat the extra virgin olive oil in a large casserole dish or Dutch oven over a medium-high heat.
3. Add the diced chicken and cook for 5-6 minutes until lightly browned on all sides.
4. Stir in the diced onion, peppers and crushed garlic. Cook for 5-7 minutes until the vegetables have softened.
5. Pour in the homemade peri-peri sauce and stir well until the chicken and vegetables are evenly coated. Simmer for 2-3 minutes to allow the flavours to develop.
6. Add the rinsed basmati rice and stir until every grain is coated in the sauce.
7. Pour in the chicken stock and bring to a gentle boil.
8. Reduce the heat to low, cover with a lid and simmer for 15 minutes without lifting the lid.
9. Remove the lid, stir through the frozen peas, then cover again and cook for a further 5 minutes until the rice is tender and the liquid has been absorbed.
10. Remove from the heat and leave to stand, covered, for 5 minutes. Fluff the rice gently with a fork or wooden spoon.
11. Finish with chopped fresh parsley and serve with a dollop of Greek yoghurt, a squeeze of fresh lemon and a sprinkle of chilli flakes, if desired.