Creamy Peri Peri Chicken Rice (Print-Friendly Version)
Spicy, creamy chicken with bold peri peri flavors served over fluffy rice for the ultimate comfort meal.
# What You Need:
→ Chicken & Seasonings
01 -
4 boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
1 teaspoon paprika
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1 teaspoon dried oregano
07 -
Salt and black pepper to taste
→ Creamy Peri Peri Sauce
08 -
2 tablespoons butter
09 -
1/2 cup peri peri sauce
10 -
1/2 cup chicken broth
11 -
1/2 cup heavy cream
12 -
1 tablespoon fresh lemon juice
→ Rice
13 -
1 cup long grain white rice
14 -
2 cups water
15 -
Pinch of salt
# How to Make It:
01 -
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of long grain white rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and water is absorbed. Remove from heat, fluff with a fork, and set aside.
02 -
Pat 4 chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, paprika, garlic powder, onion powder, and dried oregano. Ensure even coating for maximum flavor.
03 -
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add seasoned chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and rest.
04 -
In the same skillet, melt 2 tablespoons butter over medium heat. Add 1/2 cup peri peri sauce and 1/2 cup chicken broth, stirring to combine. Bring to a simmer, scraping up any browned bits from the pan bottom.
05 -
Pour in 1/2 cup heavy cream and 1 tablespoon lemon juice, stirring until smooth and creamy. Simmer for 2-3 minutes to thicken slightly. Taste and adjust seasoning with salt or pepper as needed.
06 -
Slice cooked chicken into strips or bite-sized pieces. Return chicken to skillet, tossing to coat evenly with creamy peri peri sauce. Simmer for 2-3 minutes to absorb flavors. Serve over rice with extra sauce drizzled on top.
# Important Notes:
01 -
Pat chicken completely dry before seasoning to ensure proper browning and crispy exterior
02 -
Keep sauce at medium heat or lower once cream is added to prevent separation
03 -
Store chicken and rice separately in refrigerator to maintain optimal textures when reheating
04 -
Rice can be cooked up to 2 days ahead and reheated with a damp paper towel in microwave