One-Pan Peri Peri Chicken Thighs with Rice
One-Pan Peri Peri Chicken Thighs with Rice
Melanie Richtman
Ingredients
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1 ½ lbs of boneless, skinless chicken thighs
1 teaspoon of chili powder
1 teaspoon of paprika
1 teaspoon of garlic powder
1 teaspoon of onion powder
½ teaspoon of turmeric powder
Ghee
Salt and pepper to taste
Peri peri hot sauce
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1 red bell pepper, diced
½ of a yellow onion, diced
3 cloves of garlic
1 ½ cups of basmati rice
2 ¼ cups of chicken broth
1 cup of frozen peas
Salt and pepper to taste
Cilantro for garnish, if desired
Directions
Marinate the chicken thighs in the olive oil, chili powder, paprika, garlic powder, onion powder, turmeric, and salt and pepper.
Preheat your stainless steel pan for a few minutes. Once it’s properly preheated, add a little ghee to the pan, and add the chicken thighs.
Brown the chicken thighs for a few minutes per side, then set to the side.
Add a little more ghee to the pan, then add the diced peppers, onions, and garlic to the pan to saute for a few minutes.
Rinse the rice, and then add it to the pan, along with the chicken broth. Add the frozen peas, and bring to a simmer.
Add the chicken thighs back to the pan, cover, and simmer for 25 minutes or until the rice is fully cooked.
Once everything is cooked, top the chicken with peri peri sauce and sprinkle with cilantro if desired.
