Smoky, spicy, lemony chicken over fluffy paprika rice. A complete dinner with big, bold flavor.
Prep15 min
Cook35 min
Total50 min
Serves4
LevelIntermediate
What makes it special
Lemon juice
Paprika
Olive oil or butter
This is the dinner I make when everyone is craving something with a bit of a kick. The chicken soaks in a smoky, garlicky peri peri marinade, roasts until juicy with crispy edges, and sits on a bed of golden, paprika-tinted rice that soaks up all the juices.
A little peri peri background
Peri peri, also called piri piri, is a small, fiery chili pepper from Africa. Portuguese traders brought it into their cooking centuries ago, and the bright, garlicky chili sauce made from it became famous around the world. My home version uses paprika, smoked paprika, chili powder and cayenne, so you can find everything at the supermarket.
Tips for the best chicken
Marinate longer. Two hours works, but overnight gives the deepest flavor.
Get some char. For those smoky, blackened edges, finish the chicken under the broiler for 2 to 3 minutes. Watch it closely.
Balance the heat. The rice, a cool yogurt sauce and a crunchy cucumber salad all help tame the spice.
Variations
Creamy: drizzle garlic yogurt sauce over the chicken.
Veggie-packed: roast bell peppers, zucchini and carrots alongside the chicken.
One-pan: bake the rice and chicken together so the rice soaks up the juices.
Mild: less cayenne and a touch of honey for younger eaters.
What to serve with it
A tomato cucumber salad, grilled corn, roasted broccoli or sautéed green beans. Extra lemon wedges and a spoonful of yogurt on the side never hurt.
Meal prep and storage
Store the chicken and rice in airtight containers for up to 4 days. Reheat with a splash of broth so the rice stays moist. Cooked chicken also freezes well for up to 2 months.
Chicken marinated in a smoky, garlicky peri peri spice blend, roasted until juicy and served over fluffy seasoned rice.
Weeknight Dinners Intermediate Portuguese
Prep
15 min
Cook
35 min
Total
50 min
Servings
4
Ingredients 19 items
Tap to check off as you go
Chicken Marinade
Rice
Instructions 9 steps
1
Whisk the olive oil, garlic, lemon juice, paprika, smoked paprika, chili powder, cayenne, oregano, salt and pepper.
2
Coat the chicken in the marinade and refrigerate for at least 2 hours.
3
Heat the oven to 400°F (200°C).
4
Roast the chicken for 30 to 35 minutes, until cooked through.
5
Meanwhile, warm oil in a saucepan and cook the onion until soft.
6
Add the garlic and cook for 1 minute.
7
Stir in the rice and toast it for a minute or two.
8
Add the broth, paprika, salt and pepper and simmer for about 15 minutes, until the rice is tender.
9
Spoon the rice onto plates, top with the chicken and garnish with parsley and lemon.
Nutrition per serving
Calories
480
Protein
34g
Carbs
42g
Fat
20g
Sugar
2g
Fiber
2g
Sodium
520mg
Questions, answered
What is peri peri?
Peri peri (or piri piri) is a small, hot chili from Africa. The name also refers to the garlicky, lemony chili sauce made with it.
Can I use bone-in chicken?
Yes. Bone-in thighs or drumsticks stay extra juicy. Roast them 10 to 15 minutes longer, until they reach 165°F.
How do I tame the spice?
Use less cayenne, add a teaspoon of honey to the marinade, and serve with a cool garlic yogurt sauce.
Recipe by
Amanda
Home cook and recipe tester. I cook, photograph and re-test every recipe in my own kitchen so it works in yours, with honest timings and everyday ingredients.
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