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Peri-Peri Chicken with Coconut Rice

Margo Gabriel

Margo Gabriel

August 18, 2021
Peri Peri Chicken with Coconut Rice on a plate
Clock icon

1 hr 20 min

Total

Protein icon

Poultry

Protein

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All I Want is Steak Gift Box

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Ingredients

For the peri-peri sauce

  • 2 red bell peppers

    chopped

  • 3 bird’s eye chilies

    substitute jalapeno peppers if needed

  • 1 medium onion

    chopped

  • 2 medium tomatoes

    chopped

  • 4 cloves garlic

    peeled and sliced

  • 1 tablespoon red pepper flakes

  • 1 tablespoon black pepper

  • 2 tablespoon paprika

  • 2 teaspoons kosher salt

    plus more to taste

  • 1 teaspoon white pepper

  • ⅓ cup olive oil

  • Juice of 2 lemons

  • 2 tablespoons red wine vinegar

  • Handful of parsley

    chopped

For the chicken

  • 2 bone-in, skin-on chicken thighs

  • Juice of ½ lime

  • 1 pinch kosher salt

  • 2 tablespoons olive oil

For the coconut jasmine rice

  • 1 cup jasmine rice

  • 2 tablespoons olive oil

  • 2 cups water

  • 1 can coconut milk

    13-ounce can

  • 1 pinch kosher salt

Step By Step

Instructions

For the peri-peri sauce

1
Heat the oven to 350°F.
2
Combine the peppers, chilies, onions, tomatoes, garlic, pepper flakes, paprika, salt and pepper together in a large bowl and drizzle with the olive oil. Stir to combine and transfer to a sheet pan. Place in the oven and roast the vegetables until slightly softened, about 30 minutes.
3
Let the vegetables cool slightly, then transfer to a blender and blend until smooth but still slightly chunky. Stir in the lemon juice, vinegar, and parsley. Taste and adjust seasoning.

For the chicken

1
Rinse chicken and pat dry. Transfer to a bowl and add lime juice and salt. Add 1 cup of the peri-peri sauce and let marinate for about 1 hour.
2
Remove chicken from marinade. Add the olive oil to a medium oven-proof skillet over medium heat. Place chicken skin-side down and sear for 3 to 5 minutes. Flip and repeat.
3
Add remaining peri-peri sauce to the skillet, place in the oven and bake until chicken is cooked through, 15 to 20 minutes.

For the rice

1
Rinse the rice in a fine mesh strainer until the water runs clear.
2
Place a small pot over medium heat and add olive oil, water, coconut milk and salt to taste. Bring water to a boil and then add rice jasmine rice. Reduce heat to low and cook for 15 to 20 minutes.
3
Plate and serve.

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