Peri - Peri Chicken with Rice & Roasted Vegetables Recipe - spicy chicken and rice bowl dinner ideas

peri peri sauce

🥗Healthier: homemade chili sauce

💰Cheaper: hot sauce

Homemade chili sauce can be lower in sodium and tailored to taste.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable than breasts.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Water with seasoning can reduce costs while still adding flavor.

Wash the rice until the water is clear.

Add enough water to the rice to cook it, season with grated onion, salt, all-purpose seasoning, and a splash of cold pressed coconut oil, then cook the rice.

Roast 4 medium-sized bell peppers over an open flame or in the oven until charred.

Chop the roasted bell peppers and add them to a blender with 1 whole sweet onion, 2 scotch bonnet chilies (heads removed), 2 Fresno chilies (heads removed), 10 cloves of garlic, 1 teaspoon dried oregano, 1 teaspoon black pepper, salt to taste, a drizzle of honey, the zest of 1 lemon, juice of 2 lemons, and 1/3 cup cooking olive oil. Blend until smooth.

Clean 12 chicken drumsticks with water and lemon juice, then season with 1/2 teaspoon salt, 1/2 teaspoon crushed black pepper, a little chicken bouillon, and 1 cup of the peri peri sauce. Stir to coat the chicken.

Let the chicken marinate for 20 to 25 minutes.

Prepare a roasting pan with a little oil to prevent sticking, add chopped onions, and place the marinated chicken on top.

Broil the chicken in the oven at 500°F for 10 minutes to sear the juices.

Remove the chicken from the oven and baste it with the reduced peri peri sauce, then return it to the oven and switch to bake at 400°F for 30 minutes.

Prepare vegetables (zucchini, carrots, red bell pepper) by cutting them into larger chunks to prevent overcooking.

Season the vegetables with a dry rub of 1/4 teaspoon each of garlic granules, onion granules, smoked paprika, curry powder, seasoned salt, mixed herbs, and crushed black pepper. Add a couple of splashes of cooking olive oil and toss to coat.

Roast the seasoned vegetables in the oven on the top rack at 500°F for 10 minutes.

Chop fresh flat-leaf parsley for garnish.

Serve the rice, topped with roasted vegetables and chicken, finishing with flaky salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens