Peri Peri Rice & Peri Peri Chicken with Sauce

Servings : Serves 2

A truly amazing and delicious meal, spicy and wonderful!!

Ingredients for Chicken Marinade

  • 2 boneless chicken breast - each split in half lengthwise and each strip very slightly flattened using a meat mallet or any heavy object. Prick the chicken with a fork a few times then marinate it for at least 2 hours in the following ingredients below.
  • 2 tbsp. plain yoghurt
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  • 1/4 tsp. coriander powder
  • 2 tbsp. peri peri sauce
  • 1 tsp. tandoori masala
  • 1 tsp. tomato sauce/ketchup
  • 1 tsp. oil
  • 1/2 tsp. salt
  • juice of half a lemon

Ingredients for Sauce

  • 1 small onion, finely diced
  • 1 tomato, chopped
  • 1/2 a green capsicum/bell pepper, finely chopped
  • 1 green chilli, chopped
  • 1/2 tsp. garlic paste
  • 1/2 tsp. peri peri sauce (use more for spicier flavor)
  • 1 tsp. tomato sauce/ketchup
  • 1 tsp. tomato paste
  • salt to taste
  • 2 tbsp. oil + 1 tbsp. butter
  • 1/2 cup of water
  • 2 tbsp. cream (optional - fresh or heavy, whichever you have)
  • 1 tsp corn flour - mixed in a bit of water to form a paste

Ingredients for Peri Peri Rice

  • 1 cup rice (soak and boil, then set aside)
  • 1 small onion, chopped
  • 1/2 green capsicum/bell pepper, chopped
  • 2 tbsp. peri peri sauce
  • 1 tbsp. ketchup
  • drop of garlic paste
  • salt to taste
  • 1 tbsp. oil & 1 tbsp. butter
  • 2 tsp. soy sauce

Ingredients for Peri Peri Sauce

  • birds-eye red chillies 2-6 (adjust spice level to your taste….2 will be mildly spicy whilst 6 will be very spicy)
  • 1 big red capsicum/bell pepper
  • juice of 1 lemon
  • 2 tbsp. paprika powder
  • 2 tsp. salt
  • 1 tbsp. oregano
  • 1/2 tsp. red chillli powder
  • 1/2 cup oil (vegetable or olive)
  • 5 cloves of garlic
  • 4 tbsp. dark vinegar
  • 1 tsp. black pepper
  • 1/4 tsp. red or orange food coloring


For the Sauce

Heat the butter and oil, add the onions and fry until translucent. Add the garlic paste, tomatoes, capsicum and green chilies. Cook together until the tomatoes are well-smashed. Add the tomato paste and ketchup, followed by the peri peri sauce. Cook until the mixture is thick. Add the half cup of water and simmer for a few minutes. Turn off the heat.

Grill the chicken on both sides in a 200 C oven for 8 minutes per side. Once that is done, let the chicken rest for 5 minutes, then cut it using a sharp knife to bite sized cubes. Add these cubes into the prepared sauce. Turn the heat on low, cover the pot and simmer the sauce with the chicken for 10 minutes. Adjust spice and salt. Once the chicken is done, add the corn flour paste and simmer until the sauce thickens slightly. You can add the cream now if you are using it, let it simmer for another 2-3 minutes and turn the heat off. Sauce is done!

For the Peri Peri Rice

Heat the oil and butter, add the onions and fry until translucent. Then add the garlic followed by the chopped green pepper. Fry for a minute, then add the sauce and ketchup. Cook for a few seconds, then pour in the boiled/cooked rice. Stir to make sure the rice is well coated and mixed. Then add the soy sauce, cover and with the heat on very low, steam the rice for 10 minutes.

Serve the meal and enjoy!!

For the Peri Peri Sauce

Blend all the ingredients of the sauce until smooth, then pour into a container and refrigerate until needed. You can make the sauce in bulk and refrigerate for up to 2 weeks and use as and when required.


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