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One Pot Peri Peri Chicken and Rice

One Pot Peri Peri Chicken and Rice- Another one of my favourite dishes. It is absolutely delicious and you only need one pot to make it! 

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One Pot Peri Peri Chicken and Rice

So this recipe works in stages because chicken breast would become dry and tough if you put it in the oven at the same time as the rice. How it works is that you sear the breast very briefly (you can skip this stage), then cook the rice and then put the chicken breast into the rice after it is almost cooked. 

Peri Peri chicken is one of our favourite meals. I love to make this one here but equally I love to douse chicken in the peri peri marinades or sauces and cook it that way. The sauces themselves are not sugar laden as many sauces are so its a no brainer for me. I also love to make these Peri Peri burgers and I enjoy doing some meal prep with Peri Peri sauce too. 

As I mentioned in another post, the one pot chicken and rice concept is hardly a new one when it comes to Indians. We love squashing everything into one pot- meat, rice, potatoes, other veg…and I am not just talking about biryanis here. Anyone from a south asian background knows all about akhnis and pulaos too. AKA the best food ever for both the cook and the eater. 

EVERYONE loves this dish. The rice is as flavourful as the chicken which is rare. Usually in one pot meals, it all works together beautifully but the rice is not as flavoursome as the meat (except in the case of the biryani). In this case, the rice is so beautifully yummy that you will have to hold yourself back from eating it all in one go. Do give it a try and if you do, #tiffinandtea for a chance to be featured in our stories!

One Pot Peri Peri Chicken and Rice

One Pot Peri Peri Chicken and Rice - Delicious One Pot Meal with Peri Peri Chicken and Rice

Course Dinner
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes



  • 1 tbsp Oil
  • 1.5 lb Chicken Breast Skin less cleaned and cut into 1 inch strips
  • 1 Lemon Juice of
  • 3 tbps Garlic Nandos Sauce
  • 2 cloves Garlic crushed
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper


  • 1 tbsp Oil
  • 1 Onion diced
  • 2 cloves Garlic crushed
  • 1 cup Long Grain Rice Washed thoroughly
  • 2 cups Chicken Stock (500 ml)
  • 1/4 cup Water
  • 3 tbsp Mild or Medium Peri Sauce
  • 1 Lemon Juice of
  • 1 tbsp Thyme dried
  • 3/4 tsp Salt
  • Pinch Black Pepper


  1. Preheat oven to Gas Mark 4, 180 degrees C

  2. Marinade the chicken in lemon juice, peri peri sauce, garlic salt and pepper for 30 minutes. Heat oil in a large non stick pot over high heat. Add the chicken (reserving the marinade) and brown for 1 minute each side to brown, then set aside.

  3. Wipe the pot clean and add oil, then onion. Cook for 5 - 7 minutes until golden brown. Stir in the garlic and cook for an additional minute.

  4. Stir in rice, marinade, stock, water, peri peri sauce, lemon, thyme, salt and pepper. Bring to a boil and then simmer briefly. Cover the pot with a lid. Pop in the oven for 25 minutes. 

  5. Add the breast to the pot and cook for a further 15 minutes.


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