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Peri-Peri Chicken with Pepe's Style Rice
3 h 20 minServes 2Nutri-Score C€€
C
3 h 20 min
3 h 20 minPeri-Peri Chicken with Pepe's Style Rice
what you need
Ingredients
oil (divided between the sauce and the rice)Pantry75 ml
onion (chopped, plus half for the rice)Produce1 piece
garlic (cloves)Produce6 pieces
red bell pepper (cubed)Produce1 piece
dried oreganoSpices3 g
black pepper (ground)Spices3 g
paprika powderSpices7 g
chilli flakesSpices5 g
lemon (juice of half)Produce1 piece
salt (to taste)Spices6 g
chicken quarter pieces (scored with cuts)Meat2 pieces- turmeric powderSpices3 g
waterOther480 ml- chicken powderPantry8 g
- biryani masalaSpices6 g
rice (soaked)Grains200 g
fresh coriander (chopped)Produce15 g
per serving
Nutrition
1,003kcal
- Carbs
- 95 g
- Proteins
- 38 g
- Fat
- 53 g
what you’ll use
Tools
Frying pan
Blender
Air fryer
Saucepan
Mixing bowl
step by step
Method
- Step 1
Make the peri-peri sauce
- Sauté the onion, garlic and red bell pepper in the oil.
- Add the oregano, black pepper and paprika and cook until soft.
- Blend with the chilli flakes, lemon juice and salt, then reserve some sauce for the rice.
- Step 2
Marinate the chicken
- Make cuts in the chicken pieces.
- Coat with the remaining sauce and marinate in the fridge.
- Step 3
Air fry the chicken
- Air fry at 180 °C, turning halfway through, until fully cooked.
- Step 4
Start the rice
- Sauté the chopped onion in the oil.
- Add the turmeric and the reserved peri-peri sauce and cook until the oil separates.
- Step 5
Cook the rice
- Add the water, chicken powder, biryani masala and salt and bring to a boil.
- Add the soaked rice and cook until tender.
- Finish with the fresh coriander.
- Step 6
Serve
- Serve the peri-peri chicken hot with the pepper rice.
most cooked first