Name: Creamy Peri-Peri Chicken with Rice Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Portuguese-African Fusion
Ingredients: 4 boneless, skinless chicken thighs or breasts; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon butter; 2 cloves garlic (minced); 1/2 cup peri-peri sauce; 1/2 cup heavy cream; 1/4 cup chicken broth; 1 tablespoon lemon juice; Salt and pepper to taste; 2 cups cooked rice; Fresh chopped parsley (for garnish)

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If you’re on the hunt for a dish that effortlessly combines fiery flavor, velvety sauce, and comforting grains, look no further than Creamy Peri-Peri Chicken with Rice. Juicy, spice-rubbed chicken gets a quick sear, nestles into a rich peri-peri cream sauce, and is lavished over tender rice for the kind of meal that turns dinner into an event. This Portuguese-African fusion recipe is a personal favorite whenever I want to wow my taste buds (and my guests!) without spending hours in the kitchen. It’s bold, lush, and exactly what you’ll crave when you want something truly special.

Creamy Peri-Peri Chicken with Rice Recipe - Recipe Image

Ingredients You’ll Need

The magic of Creamy Peri-Peri Chicken with Rice is that it’s built from simple ingredients you probably already have on hand! Each component brings something vital, from deep smokiness to zesty creaminess, so don’t skimp or swap unless you have a plan in mind. Trust the process and let these flavors shine!

Chicken thighs or breasts: Choose boneless, skinless pieces for maximum tenderness and quicker cooking.
Olive oil: Helps the spices stick and gives the chicken a gorgeous sear.
Smoked paprika: Adds smoky, earthy depth that beautifully complements the peri-peri sauce.
Garlic powder: Infuses the chicken with mellow garlic goodness in every bite.
Onion powder: Rounds out the rub with sweet, savory undertones.
Salt: Essential for opening up all the other flavors—taste as you go!
Black pepper: Adds subtle heat and balances the spice blend.
Butter: Starts the sauce with a touch of creamy richness.
Garlic cloves (minced): Sautéed fresh garlic amps up the base flavor of the sauce.
Peri-peri sauce: The heart and soul of the dish—choose mild, medium, or hot depending on your preference.
Heavy cream: Swirled in for that irresistible, velvety finish.
Chicken broth: Adds savory depth and keeps the sauce pourable.
Lemon juice: Rounds out the richness with a pop of acidity; always use fresh if you can!
Salt and pepper to taste: Season at the end to pull all flavors into perfect harmony.
Cooked rice: The best “bed” for all that delicious sauce—use white, brown, or even cauliflower rice.
Fresh chopped parsley: A sprinkle of green for color and a hint of herby freshness to tie it all together.

How to Make Creamy Peri-Peri Chicken with Rice

Step 1: Marinate the Chicken

Start by tossing your chicken in a bowl with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Gently massage the spices into the meat to ensure every bite bursts with flavor. Let the chicken marinate for at least 15–30 minutes—if you’ve got time, overnight is even better! This step guarantees flavor all the way through and gives you a super juicy result.

Step 2: Sear the Chicken

Heat your favorite large skillet over medium-high heat. Add the marinated chicken and let it cook undisturbed for 4–5 minutes on each side. You’re looking for a golden-brown crust that locks in all those spices. Once cooked through, transfer the chicken to a plate and set aside. The goal is a lovely sear without overcooking—get that balance and the end result will be unforgettable.

Step 3: Build the Creamy Peri-Peri Sauce

Keep the skillet on the stove (no need to wash—those brown bits are pure flavor!). Reduce the heat to medium, then melt the butter and sauté the minced garlic for about 30 seconds. When the kitchen starts to smell amazing, stir in the peri-peri sauce, heavy cream, chicken broth, and a splash of lemon juice. Let it all bubble for 2–3 minutes so the sauce thickens just slightly, tasting for salt and pepper at the end. This is where Creamy Peri-Peri Chicken with Rice really comes to life.

Step 4: Bring It All Together

Return the cooked chicken (plus any resting juices) to the pan. Spoon that sultry peri-peri cream sauce over the top and let everything simmer together for 2–3 minutes. The chicken soaks up extra flavor and the sauce gets even silkier. Give each piece a good coat—this is the secret to making Creamy Peri-Peri Chicken with Rice truly crave-worthy!

Step 5: Serve Over Rice and Garnish

To dish it up, scoop a generous serving of fluffy rice onto each plate, lay the rich, saucy chicken over the top, and finish with a sprinkle of fresh parsley. The colors pop, the aromas are irresistible, and whoever’s at your table is about to be very, very happy.

How to Serve Creamy Peri-Peri Chicken with Rice

Garnishes

A handful of chopped fresh parsley isn’t just for color—it gives Creamy Peri-Peri Chicken with Rice a final hit of herbal freshness. If you want to mix things up, try a squeeze of lemon, a dusting of smoked paprika, or some thinly sliced spring onions on top.

Side Dishes

You absolutely can make Creamy Peri-Peri Chicken with Rice a meal on its own, but rounding it out with sides takes it up a notch. Some of my favorites: charred vegetables (think bell peppers or zucchini), a crisp cucumber salad, or a basket of warm flatbread for swiping up every last drop of sauce.

Creative Ways to Present

For a dazzling table centerpiece, serve the chicken family-style in a big shallow platter over a bed of rice, all sauced up and showered with herbs. Or try loading individual bowls for a cozy, informal vibe—each with a different colorful microgreen or edible flower on top for a special touch. Creamy Peri-Peri Chicken with Rice is versatile enough to suit everything from weeknight dinner to festive gathering!

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers (no judgment—this makes an amazing lunch!), let the chicken and rice cool completely before transferring to airtight containers. Store in the fridge, keeping the chicken and rice separate if possible for best texture, and enjoy within 3 days. The flavors deepen overnight; you may find it’s even better the next day!

Freezing

You can freeze Creamy Peri-Peri Chicken with Rice very easily. For best results, freeze the chicken with sauce separately from the rice, in individual portions if you like. Let the food cool, then seal in freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat Creamy Peri-Peri Chicken with Rice, warm the chicken and sauce gently in a skillet over low heat, adding a splash of extra broth or cream if the sauce needs loosening. Microwave works in a pinch (in a covered, microwave-safe dish), but stirring halfway through helps keep the chicken moist. Heat the rice separately for best results, then bring everything together just before eating.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Both boneless, skinless thighs and breasts work beautifully in this dish. Thighs turn out juicier and more forgiving if you tend to overcook chicken, but breasts are lighter and equally delicious—just be sure not to dry them out during the sear.

What if I don’t have peri-peri sauce?

No worries! You can substitute with your favorite chili sauce or blend hot sauce with smoked paprika and a touch of lemon juice to capture that classic peri-peri flavor. If you love a sweet-spicy combo, adding a bit of roasted red pepper or a dash of honey can work wonders.

Is there a dairy-free option for the cream sauce?

Yes! Swap the heavy cream for full-fat coconut milk. It brings a lovely richness without dairy, and pairs surprisingly well with the peri-peri spices. The sauce will be slightly different in flavor but just as creamy and satisfying.

Can I make Creamy Peri-Peri Chicken with Rice ahead of time?

Definitely. This dish holds up well if made in advance—simply reheat gently (as described above) and serve over freshly warmed rice. In fact, the flavors develop and intensify with time, so leftovers are a real treat!

What kind of peri-peri sauce should I use?

Use whatever peri-peri sauce suits your spice preference: mild if you love subtle heat, medium for a balanced kick, or hot if you’re a true fire-eater. Homemade peri-peri sauce can be a fun experiment, but store-bought versions are fantastic for getting Creamy Peri-Peri Chicken with Rice on the table in no time.

Final Thoughts

I can’t wait for you to try making Creamy Peri-Peri Chicken with Rice at home. It’s one of those rare dishes that’s both weeknight practical and celebration-worthy—all bold, creamy, and downright irresistible. Gather your loved ones, scoop up a big plate, and get ready for plenty of happy smiles around your table!

Creamy Peri-Peri Chicken with Rice Recipe

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4.7 from 22 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich flavors of this Creamy Peri-Peri Chicken with Rice recipe that combines tender chicken in a spicy peri-peri cream sauce served over a bed of fluffy rice.

Ingredients

Scale

For the chicken:

4 boneless, skinless chicken thighs or breasts
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the peri-peri cream sauce:

1 tablespoon butter
2 cloves garlic (minced)
1/2 cup peri-peri sauce
1/2 cup heavy cream
1/4 cup chicken broth
1 tablespoon lemon juice
Salt and pepper to taste

For serving:

2 cups cooked rice
Fresh chopped parsley (for garnish)

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Instructions

Marinate the chicken: In a bowl, coat the chicken with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Let marinate for 15–30 minutes (or overnight for more flavor).
Cook the chicken: Heat a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, or until golden brown and fully cooked through. Remove and set aside.
Make the peri-peri cream sauce: In the same skillet, reduce heat to medium and add butter. Sauté the garlic for 30 seconds until fragrant. Stir in the peri-peri sauce, heavy cream, chicken broth, and lemon juice. Simmer for 2–3 minutes until slightly thickened. Season to taste with salt and pepper.
Combine and serve: Return the cooked chicken to the skillet and spoon sauce over the top. Simmer for another 2–3 minutes until warmed through and coated in sauce. Serve hot over a bed of cooked rice and garnish with fresh parsley.