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Creamy Piri Piri Chicken & Yellow Rice

OVERALL time: 75 mins

Creamy Piri Piri Chicken & Yellow Rice

Dinner just got a whole lot spicier. 🌶️ This Creamy Piri Piri Chicken on yellow rice combines rich, comforting flavours with the perfect balance of heat and citrus from our Piri Piri Seasoning. The result? A rich, creamy dish with just the right kick to keep you coming back for more.

Creamy Piri Piri Chicken |
Yellow Rice |

Choose measurements conversions

Number of servings

ingredients

Rice
  • 2 Tbsp Olive oil
  • 1 Onion, finely diced
  • 2 Clove garlic, minced
  • 1 tsp Cape Herb and Spice Atlantic Sea Salt
  • 1 Red bell Pepper, finey diced
  • 1 Yellow bell pepper, finely diced
  • 2 cups Basmati rice
  • 0.5 tsp Turmeric
  • 1 l Chicken stock
Creamy Chicken
  • 700 g Chicken thighs, deboned & skinless
  • 2 Tbsp Olive oil
  • Cape Herb and Spice Piri Piri Chilli 80g
Sauce
  • 2 Tbsp Olive oil
  • 1 Onion, finely diced
  • 1 Red bell pepper, finely diced
  • Cape Herb and Spice Piri Piri Chilli 80g
  • 1 Tbsp Tomato paste
  • 125 ml Chicken stock
  • 250 ml Cream
To Serve
  • Roughly chopped fresh parsley

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 30 mins | COOKING TIME: 45 mins

Method:

 

For the rice:

Heat olive oil in a medium sized pot with a lid. 

Add the onion and garlic.

Season with Cape Herb & Spice Sea Salt and cook until tender. 

 

Add in the peppers, rice, turmeric and stock. 

Give everything a brief stir to mix and then bring to a boil. 

Place the lid on and then reduce heat to your lowest setting. 

Cook rice for 10 minutes and then switch off the heat. 

Allow it to steam for another 5-10 minutes and then fluff with a fork. 

 

For the chicken:

Place chicken thighs in a large mixing bowl. 

Drizzle with olive oil and season well with Cape Herb & Spice Mozambican Piri Piri. 

 

Heat a large, deep frying pan on medium-high heat. 

Pan fry the chicken thighs on both sides until nicely golden brown. 

Remove and set aside. 

 

Add a fresh drizzle of oil to the pan and cook the onion and red pepper until fragrant. 

Season lightly with Cape Herb & Spice Mozambican Piri Piri. 

Add the tomato paste and cook for a minute until it turns a darker red colour. 

Pour in the chicken stock and finally the cream. 

Bring to a simmer and reduce slightly.

 

Add the chicken thighs into the sauce and simmer for a few minutes until chicken thighs are cooked through and the sauce is a lovely velvety rich texture. 

 

To serve:

Scoop some yellow rice into bowls and top with a few chicken thighs and plenty of sauce. 

Sprinkle with fresh parsley and enjoy! 

 

Recipe Developed by Bianca Davies

@beeblegum on Instagram 

https://gazaviesproductions.com/

Choose measurements conversions

ingredients

Rice
  • 2 Tbsp Olive oil
  • 1 Onion, finely diced
  • 2 Clove garlic, minced
  • 1 tsp Cape Herb and Spice Atlantic Sea Salt
  • 1 Red bell Pepper, finey diced
  • 1 Yellow bell pepper, finely diced
  • 2 cups Basmati rice
  • 0.5 tsp Turmeric
  • 1 l Chicken stock
Creamy Chicken
  • 700 g Chicken thighs, deboned & skinless
  • 2 Tbsp Olive oil
  • Cape Herb and Spice Piri Piri Chilli 80g
Sauce
  • 2 Tbsp Olive oil
  • 1 Onion, finely diced
  • 1 Red bell pepper, finely diced
  • Cape Herb and Spice Piri Piri Chilli 80g
  • 1 Tbsp Tomato paste
  • 125 ml Chicken stock
  • 250 ml Cream
To Serve
  • Roughly chopped fresh parsley

Number of servings

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 30 mins | COOKING TIME: 45 mins

Method:

 

For the rice:

Heat olive oil in a medium sized pot with a lid. 

Add the onion and garlic.

Season with Cape Herb & Spice Sea Salt and cook until tender. 

 

Add in the peppers, rice, turmeric and stock. 

Give everything a brief stir to mix and then bring to a boil. 

Place the lid on and then reduce heat to your lowest setting. 

Cook rice for 10 minutes and then switch off the heat. 

Allow it to steam for another 5-10 minutes and then fluff with a fork. 

 

For the chicken:

Place chicken thighs in a large mixing bowl. 

Drizzle with olive oil and season well with Cape Herb & Spice Mozambican Piri Piri. 

 

Heat a large, deep frying pan on medium-high heat. 

Pan fry the chicken thighs on both sides until nicely golden brown. 

Remove and set aside. 

 

Add a fresh drizzle of oil to the pan and cook the onion and red pepper until fragrant. 

Season lightly with Cape Herb & Spice Mozambican Piri Piri. 

Add the tomato paste and cook for a minute until it turns a darker red colour. 

Pour in the chicken stock and finally the cream. 

Bring to a simmer and reduce slightly.

 

Add the chicken thighs into the sauce and simmer for a few minutes until chicken thighs are cooked through and the sauce is a lovely velvety rich texture. 

 

To serve:

Scoop some yellow rice into bowls and top with a few chicken thighs and plenty of sauce. 

Sprinkle with fresh parsley and enjoy! 

 

Recipe Developed by Bianca Davies

@beeblegum on Instagram 

https://gazaviesproductions.com/

Gallery

Products used in this recipe

Atlantic Sea Salt

Atlantic Sea Salt
Piri Piri Chilli 80g

Piri Piri Chilli 80g

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