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Creamy Peri-Peri Chicken with Rice

Creamy Peri-Peri Chicken with Rice for Comfort Food Bliss

A flavorful and creamy dish featuring peri-peri chicken served over rice, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: African
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, skinless chicken breasts Substitute with thighs for more flavor.
  • 2 tablespoons Olive oil Any cooking oil can work in a pinch.
For the Creamy Sauce
  • 1 cup Heavy cream Swap for coconut milk for dairy-free version.
  • 2-3 tablespoons Peri-peri sauce Adjust according to your spice tolerance.
  • 1 cup Chicken stock Vegetable stock is a great alternative.
  • 2 cloves Garlic cloves Can use garlic powder as a quick substitute.
  • 1 medium Onion Shallots can be a milder option.
  • 1 teaspoon Smoked paprika Swap with regular paprika or cayenne if needed.
  • 2 tablespoons Lemon juice Vinegar can be a handy substitute.
For Seasoning
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Adjust to taste.
  • 1 teaspoon Garlic powder Modify as per your liking.
  • 1 teaspoon Onion powder Optional based on taste.
For the Side
  • 4 cups Cooked white rice Feel free to use quinoa or brown rice instead.
  • 1/4 cup Fresh parsley For garnish and an added touch of freshness.

Equipment

  • Large skillet
  • Spatula

Method
 

Step-by-Step Instructions
  1. Season the boneless, skinless chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper to your taste.
  2. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for 3-4 minutes on each side until golden brown.
  3. In the same skillet, add the chopped onion and minced garlic, and sauté for 2-3 minutes until translucent.
  4. Pour in the chicken stock, scrape up the brown bits, then stir in heavy cream, peri-peri sauce, and lemon juice. Simmer for 3-4 minutes.
  5. Return the seared chicken to the skillet, reduce the heat, and let it simmer for 8-10 minutes.
  6. Serve the chicken over cooked white rice, spooning the sauce over it, and garnish with fresh parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Best enjoyed fresh, but can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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