Creamy Peri-Peri Chicken with Rice
Indulge in a truly vibrant and satisfying meal with this Creamy Peri-Peri Chicken with Rice. Succulent chicken breasts are pan-seared to perfection, then bathed in a rich, spicy, and lusciously creamy peri-peri sauce. Served over a fluffy bed of rice, this dish strikes a magnificent balance between fiery heat and comforting creaminess, making it an unforgettable weeknight dinner or a crowd-pleasing centerpiece.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Explosive Flavor: A perfect blend of spicy peri-peri and rich cream creates an irresistible taste.
- Quick and Easy: Ready in under an hour, making it ideal for busy weeknights.
- Comforting and Satisfying: The creamy sauce and tender chicken over rice offer ultimate comfort.
- Versatile Heat: Easily adjust the spice level to suit everyone's preference.
- Nutrient-Rich: Lean protein from chicken combined with energy from rice makes a complete meal.
Ingredients
- 4 boneless, skinless chicken breasts (approximately 600-800 grams or 1.3-1.8 pounds total)
- 240 milliliters (1 cup) heavy cream
- 120 milliliters (1/2 cup) peri-peri sauce, adjust to your preferred heat level
- 15 milliliters (1 tablespoon) olive oil
- 1 medium onion (approximately 150 grams or 5 ounces), finely chopped
- 2 cloves garlic (approximately 10 grams or 0.3 ounces), minced
- 5 grams (1 teaspoon) sweet paprika
- 2 grams (1 teaspoon) dried oregano
- Salt to taste (approximately 2-3 grams or 1/2 teaspoon, plus more for chicken)
- Freshly ground black pepper to taste (approximately 1 gram or 1/4 teaspoon, plus more for chicken)
- 400 grams (2 cups) cooked rice (white or brown), prepared according to package directions
- 15 grams (1/4 cup) fresh cilantro or parsley, chopped for garnish (optional)
Instructions
- Prepare the Ingredients: Begin by gathering all your necessary ingredients and measuring them out. It is crucial to have your rice pre-cooked and ready to serve, as the creamy chicken comes together quite quickly. Pat your chicken breasts dry with paper towels; this helps achieve a better sear and crispier exterior.
- Cook the Chicken: Heat the 15 milliliters (1 tablespoon) of olive oil in a large, heavy-bottomed skillet or frying pan over medium-high heat until it shimmers. Season both sides of the chicken breasts generously with salt, freshly ground black pepper, and sweet paprika. Carefully place the seasoned chicken into the hot skillet. Cook for approximately 6-7 minutes per side, or until the chicken is golden brown and cooked through to an internal temperature of 74°C (165°F). Remove the cooked chicken from the skillet and set it aside on a plate, tented loosely with foil to keep warm and allow the juices to redistribute.
- Sauté Aromatics: Reduce the heat to medium. In the same skillet, add the finely chopped onion. Sauté the onion for about 3-4 minutes, stirring occasionally, until it softens and becomes translucent. This step builds the aromatic foundation of your sauce. Next, add the minced garlic to the skillet and cook for an additional minute, stirring constantly to prevent it from burning, which can make it bitter.
- Create the Sauce: Pour in the 120 milliliters (1/2 cup) of peri-peri sauce and the 240 milliliters (1 cup) of heavy cream into the skillet with the sautéed aromatics. Stir everything together thoroughly with a whisk or spoon, scraping up any browned bits from the bottom of the pan (this adds flavor, a process known as deglazing). Bring the mixture to a gentle simmer, allowing it to slightly thicken for 2-3 minutes.
- Combine Chicken and Sauce: Carefully return the cooked chicken breasts to the skillet, nestling them into the simmering peri-peri cream sauce. Allow the chicken to continue simmering in the sauce for an additional 5-10 minutes. This crucial step not only reheats the chicken but also allows it to absorb the wonderful flavors of the rich sauce, making each bite incredibly tender and flavorful.
- Check Flavor: Taste the sauce and adjust the seasoning as needed. This is your chance to personalize the dish. If you desire more heat, gradually add more peri-peri sauce. For a richer flavor, a pinch more salt might be needed, or a touch of sugar can balance the acidity and spice.
- Serve: Once the chicken is heated through and coated in the creamy sauce, serve it immediately. Place a generous portion of your pre-cooked rice onto plates, then top with a chicken breast and a generous ladleful of the creamy peri-peri sauce. Garnish with fresh chopped cilantro or parsley, if using, for a burst of color and herbaceous freshness.
Tools You’ll Need
- Large skillet or frying pan
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Whisk or spoon for stirring
- Tongs for handling chicken
Essential Success Tips
- Do not overcrowd the pan when searing the chicken; cook in batches if necessary to ensure a proper sear rather than steaming.
- Pat the chicken breasts very dry before seasoning and searing. This is key for achieving a beautiful golden crust.
- Always taste and adjust the peri-peri sauce. Different brands have varying heat levels, so start with less and add more if you prefer a spicier kick.
- Let the chicken rest briefly after cooking, even before returning it to the sauce. This helps keep the chicken juicy.
- Use a good quality peri-peri sauce; the flavor profile of the sauce will significantly impact the final dish.
Professional Cooking Secrets
- To deepen the flavor of your sauce, consider deglazing the pan with a splash of dry white wine or chicken broth after sautéing the aromatics and before adding the peri-peri sauce and cream. Let it reduce by half before proceeding.
- For an extra layer of complexity, marinate the chicken breasts in a little peri-peri sauce, olive oil, and a squeeze of lemon juice for at least 30 minutes (or up to 4 hours in the refrigerator) before cooking.
- If you want to make this dish even richer, stir in a tablespoon of butter or a spoonful of cream cheese at the very end when the sauce is simmering with the chicken. This adds extra body and silkiness.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Variations: For a vegetable boost, stir in some sautéed bell peppers or spinach with the onions. You can also swap chicken breasts for chicken thighs for a richer, more forgiving meat option.
- Spice Level: If you find the dish too spicy, a dollop of plain Greek yogurt or sour cream swirled into your individual serving can help temper the heat.
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, but ensure they are fully thawed before patting dry and cooking. Cooking from frozen will drastically alter cooking times and may affect the texture.
What kind of rice is best with Creamy Peri-Peri Chicken?
White rice, such as basmati or jasmine, is excellent as its mild flavor allows the chicken to shine. Brown rice is also a good, healthier alternative that adds a nutty flavor and more fiber.
How can I make this dish vegetarian?
You can adapt this recipe by replacing the chicken with firm tofu, paneer, or a mix of hearty vegetables like mushrooms, bell peppers, and zucchini. Simply cook your chosen vegetarian alternative until tender, then add to the sauce.
Nutrition Facts (Per Serving)
Calories: Approximately 550-650, Protein: 45-55g, Fat: 35-45g, Carbohydrates: 30-40g (per serving, estimates can vary based on exact ingredient quantities and brands).
Allergy Information
Contains dairy. To make this dish dairy-free, substitute heavy cream with a plant-based alternative like full-fat coconut milk or cashew cream, though the flavor profile will subtly change. This recipe is naturally gluten-free if served with white rice and if your peri-peri sauce does not contain gluten-containing thickeners.
No comment