Can I substitute chicken breasts for thighs?

Absolutely! Both work beautifully—just keep an eye on the cooking time since breasts may cook a bit faster.

How do I store leftovers?

Store the chicken and rice separately in airtight containers in the fridge. They'll keep well for 3–4 days. Reheat gently with a splash of broth or cream to revive the sauce.

Can I make this ahead of time?

Yes! Marinate the chicken the night before and cook the rice fresh while the sauce simmers. It's a great prep-ahead option for busy weeknights.

What does peri peri chicken go with?

Peri peri chicken pairs perfectly with garlic rice, roasted veggies, a fresh green salad, or even naan bread if you're soaking up extra sauce.

What is a peri peri chicken?

Peri peri chicken is a spicy, tangy dish made with peri peri sauce—a blend of chili peppers, garlic, lemon, and herbs. It's bold, flavorful, and originally inspired by Portuguese and African cuisine.

The best Creamy Peri Peri Chicken Delight with Garlic Rice

Description

This Creamy Peri Peri Chicken Delight with Garlic Rice is a bold, flavor-packed dish made with tender chicken in a spicy, creamy peri-peri sauce, served over fluffy garlic rice. It’s easy enough for weeknights, yet impressive enough for entertaining.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken thighs or breasts
2–3 tablespoons peri-peri sauce (mild or hot)
3 cloves garlic, minced
1 tablespoon butter
1 tablespoon olive oil
1/2 cup heavy cream
Juice of 1/2 lemon
Salt and pepper to taste
Optional: chopped parsley or chili flakes for garnish

For the Garlic Rice:

1 cup long-grain white rice (uncooked)
1 tablespoon butter
2 cloves garlic, minced
2 cups chicken broth or water
Salt to taste

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Instructions

Marinate the Chicken:
In a bowl, mix peri-peri sauce, garlic, lemon juice, salt, and pepper. Coat chicken well and let marinate for at least 30 minutes (or overnight).
Cook the Garlic Rice:
Melt butter in a medium pot. Sauté garlic for 1 minute. Add rice and toast for 1–2 minutes. Pour in broth and salt. Bring to a boil, cover, and simmer for 15–18 minutes until fluffy.
Sear the Chicken:
Heat olive oil and butter in a skillet over medium-high heat. Sear marinated chicken 4–5 minutes per side until cooked through. Remove and set aside.
Make the Sauce:
In the same pan, simmer leftover marinade for 1–2 minutes. Stir in heavy cream and simmer until thickened slightly. Return chicken to the pan and coat with sauce. Cook 2–3 more minutes.
Plate and Serve:
Serve creamy peri-peri chicken over garlic rice. Spoon extra sauce on top and garnish with parsley or chili flakes.

Notes

You can use chicken thighs or breasts depending on your preference.
For a dairy-free option, substitute coconut milk for heavy cream.
Adjust the level of peri-peri sauce to control the heat.
Store leftovers in airtight containers for up to 3 days.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dinner
Method: Stovetop
Cuisine: Fusion, African-Inspired

Nutrition

Serving Size: 1 plate
Calories: 490 kcal
Sugar: 1 g
Sodium: 590 mg
Fat: 28 g
Saturated Fat: 13 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 30 g
Cholesterol: 140 mg