This Peri Peri Chicken and Rice One Pot might just become a new favourite in your household. Simple ingredients, much loved Peri Peri chicken flavours and ready in just 30-minutes, all in one pan.
We all LOVE one pot recipes, especially those that are packed with flavour and have a little extra kick.
It includes veggies and that much-loved rich, tangy seasoning of Peri Peri. It’s all cooked together for ultra convenience. Hardly any washing up and ready in about half an hour – I hope you love it!
Why you’ll love this Chicken Peri Peri recipe
⭐️ Ready in about 30 mins
⭐️ All-in-one easy dinner
⭐️ Budget friendly and delicious
About this Peri Peri Chicken and Rice One Pot
When I come up with one pan dinner, I always try where possible to come up with a meal complete with protein, carbs and vegetables – which is what we’ve achieved here – hurrah!
Sometimes known as Piri Piri too, the seasoning that we use here is traditionally made up of garlic, vinegar, chilli, onion, lemon and other various herbs and spices. Nando’s has helped make the flavour popular globally, and I’m so here for it!
Its origins have links to Portugal and South Africa, and I love the fact that us home cooks are now finding other ways to cook with the seasoning rather than just keeping it to flame grilled chicken in restaurants.
Pre-order my brand new ONE POT book and get it in your kitchen on the day it is released! 📚 Amazon 🇬🇧
Peri Peri Chicken and Rice One Pot Ingredients
- Sunflower oil
- Chicken breast – Cut into bite-sized pieces.
- Peri peri seasoning – You should find this at most supermarkets. At a push you could use peri peri sauce instead, added in with the stock.
- Garlic – Use fresh or jar/paste
- Red onion
- Red peppers
- Chicken stock
- Tomato puree
- Long grain rice – Don’t forget to rinse it first in a sieve, this is very important, otherwise it will be quite sticky.
- Peas – Straight from the freezer.
- Salt and freshly ground black pepper
How to make Chicken and Rice One Pot
1. Brown your chicken pieces as per the recipe below.
2. Add the seasoning, garlic and onion, then the peppers until starting to soften.
3. Add your stock, tomato puree and rice to the pan with plenty of salt and pepper. Reduce the heat and simmer as per the recipe below.
4. Add the peas, put the lid back on and cook for another 5 minutes until everything is cooked.
- Vegetarian – You can make this a veggie dish by swapping the chicken for fried halloumi cubes instead – yum!
- Vegan – You can also make it vegan by omitting the meat.
- Vegetables – You can mix and match your veggies to taste or to use whatever you have left in your fridge that needs using up. More vegetables will also make it go further.
- Spring onions – I garnish the dish with these but you don’t have to (they do bring something though!)
Peri Peri Rice Bowl Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Just be sure to follow cooked rice food safety guidelines (i.e. do not leave it hanging about at room temperature, cool it very quickly and then reheat fully until piping hot before serving).
In the freezer I don’t recommend freezing this dish as it can become very sticky when reheating and isn’t at its best. If you do have leftovers that you don’t want to waste though, just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost before thoroughly reheating.
Peri Peri Chicken Recipe Top tip
Make a little extra stock up to add in if you need it. Sometimes cooking times vary and the rice can absorb all the water before it’s properly cooked. Keep an eye on it and don’t let it dry out.
It has a little heat from the peri peri seasoning but I wouldn’t say it’s too much for children. But perhaps be cautious for those with zero spice tolerance or add some plain yoghurt to cool it down a little.
On the other hand, if you love a bit of spice in your family, feel free to add a chopped red chilli in with the sliced pepper.
I recently tasked myself with trying out a variety of one-pan pans in a quest to find out which ones were up to the important job of making an all-in-one meal. Read my pan review here. I hope it helps!
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Peri Peri Chicken and Rice One Pot
- 2 tsp Sunflower oil
- 600 g Chicken breast Chopped into bite-sized pieces
- 4 tsp Peri peri seasoning
- 2 Cloves of garlic
- 1 Red onion
- 2 Red peppers
- 800 ml Chicken stock
- 3 tbsp Tomato purée
- 200 g Long grain rice Rinsed well
- 200 g Peas Frozen
- Salt and freshly ground black pepper
Heat the oil in a large saute pan over a medium heat. Add the chicken breast pieces and cook for 5 minutes until starting to brown all over.
Add the per peri seasoning, garlic and onion and fry for another 3-5 minutes until the onion starts to soften.
Add the peppers, stock, tomato purée, rice and plenty of salt and pepper. Put the lid on the pan and reduce the heat to low. Cook for 15 minutes.
When the rice is nearly cooked and the stock is almost absorbed, add the peas. Put the lid back on and cook for a further 5 minutes, until everything is cooked through.