One-pan Peri Peri Chicken and Rice
This one-pan Peri Peri Chicken and Rice is a flavorful, tender, and comforting dish made in a pressure cooker. Juicy chicken with a smoky paprika kick, creamy rice soaked in spicy Peri Peri sauce, and fresh herbs make it a perfect easy meal for busy nights.
Ingredients
Main ingredients
- 1 Chicken cut up or thighs or breasts bone-in with skin on
- to taste Coarse kosher salt for seasoning
- to taste Freshly cracked black pepper for seasoning
- 1 tablespoon Olive oil for browning
- 2 medium Onions chopped to bring sweetness
- 4 cloves Garlic chopped for that punch
- 1 teaspoon Smoked paprika adding smoky depth
- 1.5 cups Arborio or Carnaroli rice to soak up flavors
- ½ cup Dry white wine for a hint of tang
- 3 cups Chicken stock or veggie stock or water for cooking
- ¼ to ½ cup Peri-Peri sauce spicy or mild as you like
- 1 cup Frozen peas straight from the bag
- ½ cup Cilantro or parsley roughly chopped to freshen things up
- 2 Limes quartered to squeeze over at serving
Instructions
Instructions
- Season the chicken well with coarse kosher salt and freshly cracked black pepper.
- Heat olive oil in your pressure cooker on medium heat. Place the chicken skin side down and brown every piece till crispy golden.
- Remove the chicken and set aside. Add chopped onions to the pan and sauté until translucent, soft, and sweet.
- Toss in chopped garlic and smoked paprika; stir and cook for a minute until fragrant.
- Add Arborio rice and stir to coat with the onion and spices.
- Pour in dry white wine and cook mostly off to balance the heat.
- Pour in chicken stock and ¼ cup Peri-Peri sauce; stir to combine.
- Nestle chicken pieces on top of rice. Bring to simmer, cover, and set pressure cooker on low heat.
- Cook for 25 to 30 minutes until rice is tender and chicken is cooked through.
- Perform a slow pressure release to keep chicken tender.
- Stir in frozen peas and chopped cilantro or parsley just before serving. Serve with lime wedges to squeeze over.
Notes
Store leftovers in airtight containers in fridge for 3-4 days or freeze in portions. Reheat with a splash of water or stock to keep moist.