Creamy Peri-Peri Chicken with Rice
Creamy Peri-Peri Chicken with Rice is a dish that encapsulates comfort and bold flavors in a single hearty meal. It’s become a favorite of mine for those busy weeknights when I crave something satisfying yet quick to prepare. The creamy sauce, combined with the spicy kick of peri-peri, transforms simple ingredients into a dish everyone at the table will love. This is perfect for family dinners or cozy dates at home.
Why you’ll love this dish
There are countless reasons to try this recipe. For starters, it balances convenience with incredible taste—making it a fantastic choice for a weeknight meal without sacrificing flavor. Plus, it’s budget-friendly! Using affordable ingredients, you can create a luxurious dish that feels gourmet. The combination of creamy sauce with a hint of spice is appealing to both adults and kids, making it a great crowd-pleaser.
“An absolute flavor explosion! The chicken turned out so tender, and the creamy peri-peri sauce transformed my dinner routine into a culinary celebration. Definitely a keeper!”
Preparing Creamy Peri-Peri Chicken with Rice: A Comforting Dish Full of Flavor
This recipe may sound like it requires several steps, but don’t worry! It all comes together smoothly, creating a dish that’s both delicious and rewarding. Here’s what you can expect: We’ll start by seasoning the chicken, then sear it to create that rich flavor. Once the aromatics are sautéed, we will craft a creamy sauce that brings everything together, before simmering the chicken to juicy perfection. Finally, we’ll serve this delightful combo over fluffy white rice.
What you’ll need
To get started with this creamy fun, gather the following ingredients:
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup chicken stock
- 1 cup heavy cream
- 3 tablespoons peri-peri sauce
- 1 teaspoon lemon juice
- 2 cups cooked white rice
- Fresh parsley, chopped (for garnish)
Feel free to substitute the peri-peri sauce with a hot sauce that suits your taste if you can’t find it.
Step-by-step instructions
- Begin by seasoning your chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper. Ensure you massage the spices into the chicken for even coating.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for about 3–4 minutes on each side until they are golden brown. The chicken doesn’t have to be fully cooked yet; it will finish in the sauce. Remove and set aside.
- In the same skillet, add the finely chopped onion along with minced garlic. Sauté them for 2–3 minutes until the onions are soft and translucent, enjoying the delightful aroma as it fills the kitchen.
- Pour in the chicken stock, taking time to scrape any browned bits from the bottom of the skillet—these add wonderful flavor. Stir in the heavy cream, peri-peri sauce, and lemon juice, letting the sauce simmer for 3–4 minutes until slightly thickened.
- Lower the heat and return the seared chicken to the skillet, nestling it into the sauce. Let it simmer for 8–10 minutes, or until cooked through and reaching an internal temperature of 165°F (74°C).
- Finally, serve the creamy peri-peri chicken over a generous bed of fluffy rice and garnish with freshly chopped parsley.
Best ways to enjoy it
When serving, consider adding a side of steamed vegetables or a fresh salad to balance the richness. You can also top with extra peri-peri sauce for those who love an even spicier kick. For a heartier meal, a slice of crusty bread on the side is perfect for soaking up the delightful sauce.
Storage and reheating tips
To keep your leftovers fresh, store the creamy peri-peri chicken in an airtight container in the refrigerator. It should last for about 3-4 days. If you want to save it for later, consider freezing it. Just make sure to cool it completely before portioning into freezer-safe containers or bags, and it can last for up to 3 months. When you’re ready to enjoy, simply thaw overnight in the fridge and reheat in a skillet over low heat until warmed through.
Helpful cooking tips
- For added flavor, marinate the chicken in the spices for a couple of hours or overnight if you have time.
- Adjust the heat by altering the amount of peri-peri sauce—add more for spice lovers or scale back for kids.
- Always check the doneness of chicken with a meat thermometer to avoid any risk of undercooking.
Creative twists
Feeling adventurous? You can easily make this dish unique! Try swapping the heavy cream with coconut milk for a lighter, tropical flavor. You can also add vegetables like bell peppers or spinach into the sauce for extra nutrition. For a completely different twist, serve the chicken with quinoa instead of rice, or use it to make tasty wraps.
Your questions answered
How long does this recipe take to make?
This dish takes about 30-40 minutes from start to finish, making it a quick and easy option for dinner.
Can I use a different type of protein?
Absolutely! This recipe works well with shrimp or tofu if you want to mix things up.
Can I make this dish dairy-free?
Yes, you can replace heavy cream with a dairy-free alternative like coconut cream or cashew cream for a rich flavor without dairy.
Enjoy cooking this Creamy Peri-Peri Chicken with Rice! It’s a meal that promises to impress without taking too much time out of your busy schedule.
Creamy Peri-Peri Chicken with Rice
Ingredients
Chicken and Marinade Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
Sauce Ingredients
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken stock
- 1 cup heavy cream
- 3 tablespoons peri-peri sauce Can substitute with hot sauce
- 1 teaspoon lemon juice
For Serving
- 2 cups cooked white rice
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Season the chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper, massaging the spices into the chicken for an even coating.
- Heat olive oil in a large skillet over medium-high heat.
Searing Chicken
- Add the chicken breasts and sear for about 3–4 minutes on each side until golden brown. Remove and set aside.
Making the Sauce
- In the same skillet, add the finely chopped onion and minced garlic. Sauté for 2–3 minutes until the onions are soft and translucent.
- Pour in the chicken stock, scraping any browned bits from the bottom of the skillet.
- Stir in the heavy cream, peri-peri sauce, and lemon juice, letting the sauce simmer for 3–4 minutes until slightly thickened.
Cooking the Chicken
- Lower the heat and return the seared chicken to the skillet, nesting it into the sauce. Simmer for 8–10 minutes until cooked through and it reaches an internal temperature of 165°F (74°C).
Serving
- Serve the creamy peri-peri chicken over fluffy rice and garnish with freshly chopped parsley.
