Piri-piri Chicken with Spicy Rice Recipe
Introduction
Piri-piri chicken is a flavorful and spicy dish that brings vibrant Portuguese and African influences to your dinner table. Paired with a smoky, spicy rice, this meal is perfect for a satisfying weeknight feast or a casual weekend gathering.
Ingredients
- About 4 skin-on chicken thighs and 4 drumsticks (mixed pack)
- 6 tbsp piri-piri marinade (mild, medium, or hot)
- 1 tbsp sunflower oil
- 2 peppers (any colour), deseeded and finely chopped
- ½ bunch spring onions, sliced (white and green parts separated)
- 4 tbsp tomato purée
- 1 tbsp sweet smoked paprika
- 250g cooked rice
- Vegetables or salad, to serve (optional)
Instructions
- Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6. Slash each piece of chicken three times to allow the marinade to penetrate. Pour over the piri-piri marinade and refrigerate if you have time to marinate. If not, mix well and place the chicken skin-side up in a roasting tin.
- Step 2: Roast the chicken for 30 minutes, then increase the temperature to 220°C (200°C fan)/gas mark 7. Continue cooking for another 15 minutes or until the skin is crispy and golden.
- Step 3: When the chicken is almost ready, heat the sunflower oil in a frying pan. Add the chopped peppers and the white parts of the spring onions and cook for about 5 minutes, until softened.
- Step 4: Stir in the tomato purée and smoked paprika, then add the cooked rice. Break up any clumps with a wooden spoon, coating the rice evenly. Use a high heat to cook the rice, scraping the bottom of the pan occasionally to create some crispy bits. Heat until piping hot throughout.
- Step 5: Scatter the green parts of the spring onions over the rice and serve alongside the roasted piri-piri chicken. Add some vegetables or salad on the side if you like.
Tips & Variations
- For extra flavor, marinate the chicken overnight to let the piri-piri sauce fully infuse the meat.
- Use different colored peppers to add vibrancy and a mix of sweetness and mild heat to the rice.
- If you prefer less heat, choose a mild piri-piri marinade or reduce the amount used.
- Add a squeeze of fresh lemon juice over the chicken just before serving to brighten the flavors.
Storage
Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in the microwave or in a pan over medium heat until piping hot before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs and drumsticks?
Yes, but chicken breasts may dry out faster. To keep them juicy, reduce cooking time and consider marinating longer.
Is this dish very spicy?
The heat level depends on the piri-piri marinade you choose. Mild versions are suitable for most palates, while the hot marinades bring a stronger kick. Adjust according to your taste.
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Piri-piri Chicken with Spicy Rice Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This vibrant Piri-piri chicken recipe features juicy skin-on chicken thighs and drumsticks marinated in spicy piri-piri sauce, baked to crispy perfection. Served alongside a fragrant and spicy rice sautéed with peppers, spring onions, tomato purée, and smoked paprika, it offers a full-flavored, satisfying meal with optional fresh vegetables or salad.
Ingredients
Chicken and Marinade
- About 4 skin-on chicken thighs and 4 drumsticks (mixed pack)
- 6 tbsp piri-piri marinade (mild, medium or hot variety)
- 1 tbsp sunflower oil
Spicy Rice
- 2 peppers (any colour), deseeded and finely chopped
- ½ bunch spring onions, sliced (white and green parts separated)
- 4 tbsp tomato purée
- 1 tbsp sweet smoked paprika
- 250g cooked rice
To Serve (optional)
- Vegetables or salad
Instructions
- Marinating the Chicken: Preheat your oven to 200°C (180°C fan) or gas mark 6. Using a sharp knife, slash each piece of chicken three times to allow the marinade to penetrate deeply. Pour over the piri-piri marinade and mix to coat thoroughly. For best flavor, refrigerate and marinate for some time, but if short on time, proceed immediately.
- Baking the Chicken: Arrange the marinated chicken pieces skin-side up in a roasting tin. Place in the oven and bake for 30 minutes at 200°C (180°C fan)/gas 6. Then, increase the oven temperature to 220°C (200°C fan) or gas mark 7 and roast for an additional 15 minutes or until the chicken skin crisps up to a golden brown and is cooked through.
- Preparing the Spicy Rice: While the chicken finishes cooking, heat the sunflower oil in a frying pan over medium heat. Add the chopped peppers and white parts of the spring onions and cook for about 5 minutes until softened. Stir in the tomato purée and sweet smoked paprika, mixing well.
- Combining the Rice: Add the cooked rice to the pan, breaking it up with a wooden spoon so each grain is coated with the flavorful mixture. Increase the heat to high, occasionally scraping the bottom of the pan to release any bits sticking, creating a mix of soft and crispy textures in the rice. Heat thoroughly until the rice is piping hot.
- Finishing Touches and Serving: Sprinkle the green parts of the spring onions over the rice just before serving. Plate the crispy piri-piri chicken alongside the spicy rice and optionally serve with fresh vegetables or a side salad for a complete meal.
Notes
- For extra flavor, marinate the chicken overnight if you have time.
- You can adjust the heat level of the piri-piri marinade by choosing mild, medium, or hot varieties according to your preference.
- Use fresh cooked rice (preferably cooled) for best texture when frying to avoid mushiness.
- Serve with a crisp salad or steamed vegetables to balance the spicy, rich flavors.
- If you do not have smoked paprika, regular paprika can be substituted but will have a milder, less smoky flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Portuguese-inspired
Keywords: Piri-piri chicken, spicy rice, baked chicken, Portuguese cuisine, smoky paprika, easy dinner, marinated chicken
