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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.
So I decided to combine two of my popular recipes of Peri Peri Chicken Pasta and my Dirty Rice to create this Peri Peri Chicken and Rice One Pot – the best of both worlds!
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 Peri Peri chicken recipe
⭐️ Ready in about 30 mins
⭐️ All-in-one easy dinner
⭐️ Budget friendly and delicious
Sarah’s notes
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.
Peri Peri Chicken and Rice One Pot Ingredients
- Sunflower oil – Or olive 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.
- Veggies – Red onion and red peppers works great in this.
- Hot chicken stock – Made from stock cubes (bouillon cube) is fine.
- Tomato purée – Use the best quality you can. If you’re in USA/CAN: Tomato purée = tomato paste (the thick, concentrated kind in the small can).
- 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 – Season generously.
How to make Peri peri 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.
Substitutions
- 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.
Cooking time
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.
More easy rice dishes…
FAQs
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
Ingredients
- 2 tsp Sunflower oil
- 600 g (1.3 lb) Skinless, boneless chicken breast, Chopped into bite-sized pieces
- 2 tsp Peri peri seasoning
- 2 Garlic cloves
- 1 Red onion, Peeled and chopped
- 2 Red peppers, Deseeded and chopped
- 800 ml (3.5 cups) Hot chicken stock, Made from a cube is fine
- 3 tbsp Tomato purée (tomato paste in USA/CAN)
- 200 g (7 oz) Long grain rice, Rinsed well
- 200 g (7 oz) Peas, Frozen
- Sea salt and freshly ground black pepper
Instructions
- 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.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on June 1, 2023 and updated later to make improvements.
Just wanted to make sure, put the rice in raw and cook it in the stock? Or do I cook it beforehand and set aside?
Hi T, thanks for checking. Pop the rice in raw, there’s no need to cook it beforehand. It cooks in the pan in the stock, so just add it well rinsed along with the peppers, stock and tomato purée, and let it simmer until tender and the liquid is absorbed.
lovely and easy dinner
Hi Linda, thank you so much for the five star review. We’re so pleased you found this a lovely and easy dinner, that is exactly what we love to hear with our one pot recipes. We hope you enjoy it again soon.
wow! amazing flavour. Will cook again 😁
Hi Ann-marie, thank you so much for the five star review. We’re delighted to hear you will be cooking this one again. We hope it becomes a regular favourite in your kitchen.
amazing recipe I absolutely love it!
We are really glad it’s a hit, Liam. Thanks for taking the time to comment and leaving us a five star review!
Worked quite well, I was looking for a peri-peri chicken casserole recipe and this one, a one-pot, looked good. The chicken pieces are a little dry, but that might have been because I bought very wet chicken and I drained the released water most of the way through trying to brown the chicken. But the rice mixture is excellent and having supper on our plates on time with no drama is certainly a win.
Can this wonderful meal be slow cooked
I wouldn’t recommend it Deborah, rice can be really tricky to get right in a slow cooker. I do have a slow cooker book with lots of other slow cooker options if that’s what you’re looking for 🙂
Very nice and easy to make. Everyone enjoyed it.
just about to serve up, and oh my the kitchen smells amazing and the family are already at the table – a 1st. gorgeous recipe
Super easy!! it turned out EXACTLY like the pictures!! and thats saying something, as a girl who cant cook to save her life, this was so good!!! my family loved it so much!!!!
LOVE this simple one dish meal. I’ve made this twice & didnt change a thing. Fast, easy & delicious!