Ingredients
For the Chicken Marinade
- 1 lb / 500g skinless, boneless chicken thighs
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 garlic cloves, crushed
- 2 tsp smoked paprika
- 1 tsp oregano
- 2 tsp salt
- 1 tsp pepper
For the Rice
- 1 onion, finely chopped
- 1 red bell pepper
- 1 yellow bell pepper
- 4 garlic cloves, crushed
- 1 tsp turmeric
- 2 cups Jasmine rice
- 4 cups chicken broth or water
- 2 tsp salt
- 2 cups frozen corn
For the Sauce
- ½ cup peri-peri sauce
- ¾ cup heavy cream
- lemon juice, to taste
- salt, to taste
Instructions
- Prepare the Marinade: In a large bowl, mix olive oil, lemon juice, crushed garlic, smoked paprika, oregano, salt, and pepper thoroughly. Add the chicken thighs and coat them well with the marinade. Cover and refrigerate for at least 30 minutes, preferably overnight, to allow flavors to develop.
- Cook the Vegetables: In a medium pot or Dutch oven, heat a splash of oil over medium heat. Sauté the finely chopped onion and diced red and yellow bell peppers until softened, approximately 5 minutes. Add crushed garlic and turmeric, cooking for an additional 30 seconds to release their aroma.
- Cook the Rice: Add jasmine rice to the sautéed vegetables, stirring to combine. Pour in chicken broth or water, season with salt, and bring to a simmer. Let it cook uncovered for about 10 minutes or until the liquid is mostly absorbed.
- Add Corn and Steam: Stir in the frozen corn, reduce heat to low, cover with a lid, and allow the rice to steam for 10 minutes. Once done, turn off the heat and leave covered while you prepare the chicken.
- Make the Sauce: In a small saucepan over medium-high heat, combine peri-peri sauce, heavy cream, lemon juice, and salt. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Grill the Chicken: Preheat a grill pan over high heat or prepare an outdoor grill. Remove chicken from marinade and grill for 6-7 minutes per side, or until golden brown and cooked through with an internal temperature of 165°F (74°C).
- Assemble and Serve: Plate the steamed turmeric rice with vegetables and corn. Place grilled peri-peri chicken on top and drizzle generously with the creamy peri-peri sauce. Serve immediately and enjoy!
Notes
- Marinating the chicken overnight enhances the flavor and tenderness.
- If you don’t have peri-peri sauce, substitute with a mix of hot sauce and smoked paprika for a similar kick.
- Use chicken broth instead of water for richer rice flavor.
- Adjust lemon juice and salt in the sauce to your taste preference.
- For a lower fat option, substitute heavy cream with half-and-half or coconut cream.
- Grilling can be done indoors on a grill pan or outdoors on a barbecue depending on availability.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Grilling
- Cuisine: Portuguese-African Fusion
