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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
Cook Time 30 minutes
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.