There’s something about the bold, fiery flavors of peri-peri chicken that makes it an irresistible dish. This Creamy Peri-Peri Chicken with Rice takes everything you love about classic peri-peri chicken and adds a rich, velvety sauce that perfectly balances heat with creaminess.
Inspired by the famous Portuguese and South African flavors of peri-peri sauce, this dish brings warmth and comfort to your dinner table. Whether you’re craving something spicy, creamy, or just incredibly satisfying, this recipe has it all. The best part? It’s a one-pan dish that makes cleanup a breeze, making it perfect for weeknight meals or special occasions.
Why You’ll Love This Recipe
- Quick & Easy – Made in under an hour, this dish is great for busy nights when you need a delicious meal fast.
- One-Pan Wonder – Less mess, less cleanup, and all the flavor!
- Balanced Flavors – The creamy sauce tames the heat of the peri-peri, making it enjoyable for everyone.
- Perfect with Rice – The sauce seeps into fluffy rice, making every bite flavorful and satisfying.
Ingredients You’ll Need
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
For the Sauce:
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili flakes (adjust to taste)
- ½ cup peri-peri sauce (store-bought or homemade)
- 1 cup chicken broth
- 1 cup heavy cream
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
For Serving:
- 2 cups cooked rice
- Fresh parsley or cilantro, for garnish
How to Make Creamy Peri-Peri Chicken
Step 1: Season and Sear the Chicken
Start by seasoning the chicken breasts with salt, black pepper, paprika, and garlic powder. This simple seasoning ensures every bite is packed with flavor.
Heat a large pan over medium-high heat and add olive oil. Once hot, sear the chicken breasts for about 4-5 minutes per side until golden brown. They don’t need to be fully cooked at this stage, as they’ll finish cooking in the sauce. Remove the chicken from the pan and set aside.
Step 2: Sauté the Aromatics
In the same pan, reduce the heat to medium and add the butter. Once melted, sauté the chopped onion until soft and translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
Step 3: Build the Peri-Peri Sauce
Now, it’s time to infuse the dish with that signature peri-peri heat! Add the smoked paprika, chili flakes, and peri-peri sauce, stirring well to combine. Let the sauce cook for about a minute to deepen the flavors.
Pour in the chicken broth and let it simmer for 5 minutes, allowing the flavors to meld together. Then, lower the heat and stir in the heavy cream, salt, and black pepper. Let the sauce cook for another 3 minutes until it thickens slightly.
Step 4: Finish Cooking the Chicken
Return the seared chicken breasts to the pan, making sure they are coated in the creamy peri-peri sauce. Cover and let them simmer on low heat for about 10 minutes, or until the chicken is fully cooked and tender.
To brighten up the flavors, squeeze in some fresh lemon juice before serving.
Step 5: Serve with Rice
Spoon some fluffy rice onto a plate and top it with the creamy peri-peri chicken. Drizzle extra sauce over the chicken and garnish with fresh parsley or cilantro.
Helpful Tips
- Adjust the Spice Level – If you’re sensitive to heat, start with less peri-peri sauce and chili flakes, then add more as needed.
- Don’t Overcook the Chicken – Cooking the chicken in the sauce helps keep it juicy, so avoid overcooking it in the pan initially.
- Use Chicken Thighs for Extra Juiciness – If you prefer, you can use boneless, skinless chicken thighs for even more tenderness.
- Make It Dairy-Free – Swap out the heavy cream for coconut milk for a dairy-free alternative that still keeps the sauce rich and creamy.
- Pair with Vegetables – This dish pairs beautifully with roasted veggies, a fresh side salad, or steamed greens.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Portuguese, South African
- Diet: Halal
Notes
- If you don’t have peri-peri sauce, you can make a quick version by blending red chilies, garlic, vinegar, lemon juice, smoked paprika, and olive oil.
- Leftover sauce? Use it as a dip for fries, roasted potatoes, or grilled vegetables!
Nutritional Information (Per Serving)
- Calories: ~450
- Protein: ~35g
- Carbohydrates: ~40g
- Fat: ~18g
Frequently Asked Questions
1. What is peri-peri sauce?
Peri-peri sauce is a spicy, tangy sauce made from African bird’s eye chili, garlic, lemon juice, and spices. It originates from Portuguese and South African cuisine and is known for its bold, smoky heat.
2. Can I make this ahead of time?
Yes! You can prepare the chicken and sauce ahead of time and store them separately in the fridge. When ready to eat, reheat on the stovetop and serve with freshly cooked rice.
3. How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of chicken broth if needed to loosen the sauce.
4. Can I freeze this dish?
Yes! Allow the chicken and sauce to cool completely, then store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
5. What can I serve with this dish?
Besides rice, you can serve this creamy peri-peri chicken with mashed potatoes, couscous, or crusty bread to soak up the sauce.
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Conclusion
This Creamy Peri-Peri Chicken with Rice is the perfect balance of heat and comfort. With its rich, velvety sauce and tender, juicy chicken, it’s a dish that’s sure to impress. Whether you’re making it for a weeknight meal or a gathering with friends, this recipe is guaranteed to be a hit. Give it a try, and don’t forget to drizzle on some extra sauce for the ultimate flavor experience!
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Creamy Peri-Peri Chicken with Rice
Description
There’s something about the bold, fiery flavors of peri-peri chicken that makes it an irresistible dish. This Creamy Peri-Peri Chicken with Rice takes everything you love about classic peri-peri chicken and adds a rich, velvety sauce that perfectly balances heat with creaminess.
Inspired by the famous Portuguese and South African flavors of peri-peri sauce, this dish brings warmth and comfort to your dinner table. Whether you’re craving something spicy, creamy, or just incredibly satisfying, this recipe has it all. The best part? It’s a one-pan dish that makes cleanup a breeze, making it perfect for weeknight meals or special occasions.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
For the Sauce:
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili flakes (adjust to taste)
- ½ cup peri-peri sauce (store-bought or homemade)
- 1 cup chicken broth
- 1 cup heavy cream
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
For Serving:
- 2 cups cooked rice
- Fresh parsley or cilantro, for garnish
Instructions
Start by seasoning the chicken breasts with salt, black pepper, paprika, and garlic powder. This simple seasoning ensures every bite is packed with flavor.
Heat a large pan over medium-high heat and add olive oil. Once hot, sear the chicken breasts for about 4-5 minutes per side until golden brown. They don’t need to be fully cooked at this stage, as they’ll finish cooking in the sauce. Remove the chicken from the pan and set aside.
In the same pan, reduce the heat to medium and add the butter. Once melted, sauté the chopped onion until soft and translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
Now, it’s time to infuse the dish with that signature peri-peri heat! Add the smoked paprika, chili flakes, and peri-peri sauce, stirring well to combine. Let the sauce cook for about a minute to deepen the flavors.
Pour in the chicken broth and let it simmer for 5 minutes, allowing the flavors to meld together. Then, lower the heat and stir in the heavy cream, salt, and black pepper. Let the sauce cook for another 3 minutes until it thickens slightly.
Return the seared chicken breasts to the pan, making sure they are coated in the creamy peri-peri sauce. Cover and let them simmer on low heat for about 10 minutes, or until the chicken is fully cooked and tender.
To brighten up the flavors, squeeze in some fresh lemon juice before serving.
Spoon some fluffy rice onto a plate and top it with the creamy peri-peri chicken. Drizzle extra sauce over the chicken and garnish with fresh parsley or cilantro.
Notes
- If you don’t have peri-peri sauce, you can make a quick version by blending red chilies, garlic, vinegar, lemon juice, smoked paprika, and olive oil.
- Leftover sauce? Use it as a dip for fries, roasted potatoes, or grilled vegetables!