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peri peri chicken

Peri-Peri Chicken with Coconut Rice

4.17 from 18 votes
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Protein: Poultry
Cut: Chicken Thighs
Course: Main Course
Prep Time: 1 hour
Cook Time: 20 minutes

Ingredients

For the peri-peri sauce

  • 2 red bell peppers chopped
  • 3 bird’s eye chilies substitute jalapeno peppers if needed
  • 1 medium onion chopped
  • 2 medium tomatoes chopped
  • 4 cloves garlic peeled and sliced
  • 1 tablespoon red pepper flakes
  • 1 tablespoon black pepper
  • 2 tablespoon paprika
  • 2 teaspoons kosher salt plus more to taste
  • 1 teaspoon white pepper
  • cup olive oil
  • Juice of 2 lemons
  • 2 tablespoons red wine vinegar
  • Handful of parsley chopped

For the chicken

  • 2 bone-in, skin-on chicken thighs
  • Juice of ½ lime
  • 1 pinch kosher salt
  • 2 tablespoons olive oil

For the coconut jasmine rice

  • 1 cup jasmine rice
  • 2 tablespoons olive oil
  • 2 cups water
  • 1 can coconut milk 13-ounce can
  • 1 pinch kosher salt

Instructions

For the peri-peri sauce

  • Heat the oven to 350°F.
  • Combine the peppers, chilies, onions, tomatoes, garlic, pepper flakes, paprika, salt and pepper together in a large bowl and drizzle with the olive oil. Stir to combine and transfer to a sheet pan. Place in the oven and roast the vegetables until slightly softened, about 30 minutes.
  • Let the vegetables cool slightly, then transfer to a blender and blend until smooth but still slightly chunky. Stir in the lemon juice, vinegar, and parsley. Taste and adjust seasoning.

For the chicken

  • Rinse chicken and pat dry. Transfer to a bowl and add lime juice and salt. Add 1 cup of the peri-peri sauce and let marinate for about 1 hour.
  • Remove chicken from marinade. Add the olive oil to a medium oven-proof skillet over medium heat. Place chicken skin-side down and sear for 3 to 5 minutes. Flip and repeat.
  • Add remaining peri-peri sauce to the skillet, place in the oven and bake until chicken is cooked through, 15 to 20 minutes.

For the rice

  • Rinse the rice in a fine mesh strainer until the water runs clear.
  • Place a small pot over medium heat and add olive oil, water, coconut milk and salt to taste. Bring water to a boil and then add rice jasmine rice. Reduce heat to low and cook for 15 to 20 minutes.
  • Plate and serve.
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