Peri peri chicken is a delicious and spicy dish that originated in Portugal and is now enjoyed worldwide. The dish typically features marinated chicken that is grilled or roasted and served with a fiery peri peri sauce. This recipe adds some additional sides to the dish, including spicy rice and macho peas, to make it a complete meal.
Peri peri sauce is the key to this dish, and it is easy to make at home. The sauce is made with bird’s eye chili peppers, garlic, lemon juice, vinegar, and other spices, giving it a tangy and spicy flavor that perfectly complements the chicken. Chicken thighs are used in this recipe because they are a great choice for grilling or roasting and have a richer flavor than chicken breasts.
Ingredients
To make peri peri chicken with spicy rice and macho peas, you will need the following ingredients:
For the peri peri sauce:
10-12 bird’s eye chili peppers
4 cloves garlic
1 lemon, juiced
1/4 cup red wine vinegar
1 tablespoon smoked paprika
1 tablespoon dried oregano
1/4 cup olive oil
Salt and pepper
For the chicken thighs:
6 bone-in chicken thighs
1/4 cup peri peri sauce
Salt and pepper
For the spicy rice:
1 cup long-grain white rice
2 cups chicken broth
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper
For the macho peas:
1 pound frozen peas
2 tablespoons butter
1/4 cup fresh mint leaves, chopped
Salt and pepper
Instructions
To make the peri peri sauce, start by roughly chopping the chili peppers and garlic. Place them in a food processor or blender along with the lemon juice, red wine vinegar, smoked paprika, and oregano. Pulse until the mixture is smooth. While the blender is running, slowly pour in the olive oil. Set aside.
Preheat your oven to 400°F. Season the chicken thighs with salt and pepper, and then brush them with the peri peri sauce, making sure to coat both sides. Place the chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F.
To make the macho peas, melt the butter in a large saucepan over medium heat. Add the frozen peas and cook for 5-7 minutes, or until they are heated through. Stir in the chopped mint leaves and season with salt and pepper to taste.
To serve, place a scoop of rice on each plate, followed by a chicken thigh. Drizzle some of the peri peri sauce over the chicken and garnish with fresh mint leaves. Serve the macho peas on the side.
Tips and Tricks
To make the perfect peri peri sauce, be sure to use fresh bird’s eye chili peppers and adjust the spice level to your liking.
If you don’t have a food processor or blender, you can finely chop the chili peppers and garlic by hand and mix the ingredients in a bowl using a whisk.
For a spicier sauce, leave the seeds in the chili peppers. For a milder sauce, remove the seeds before blending.
For added flavor, you can also sauté some diced onions and garlic in butter before adding the rice and broth.
You can also create peri peri chicken recipe with this method.
If you want to add some extra veggies to the dish, you can sauté some sliced bell peppers and onions and serve them on top of the chicken.
Conclusion
Peri peri chicken with spicy rice and macho peas is a delicious and satisfying meal that is perfect for any occasion. The peri peri sauce adds a fiery kick to the chicken, while the spicy rice and minty macho peas provide a refreshing balance to the dish. This recipe is easy to make and can be customized to your liking by adjusting the spice level and adding your favorite vegetables. Give it a try and impress your family and friends with this flavorful and exciting dish.
Frequently Asked Questions
Q: Can I use chicken breasts instead of chicken thighs for this recipe?
Keep in mind that chicken breasts may dry out more easily than chicken thighs, so be sure to watch them carefully while they are cooking.
Q: Can I make the peri peri sauce ahead of time?
Yes, you can make the sauce up to a week in advance and store it in an airtight container in the fridge. Just be sure to give it a stir before using, as the oil may separate from the other ingredients.
Q: Can I freeze the chicken thighs after they are cooked?
Yes, you can freeze the chicken thighs for up to 3 months.
Q: Can I use fresh peas instead of frozen peas for the macho peas?
Yes, you can use fresh peas if they are in season. Just be sure to blanch them in boiling water for 2-3 minutes before adding them to the butter and mint mixture.