Peri Peri Chicken Rice Bake

Name: Peri Peri Chicken Rice Bake
Prep time: 15 min
Cook time: 45 min
Yield: 4-6
Cuisine: European

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Mains

Whip up my easy Peri Peri Chicken Rice Bake! It's a crowd-pleaser that'll leave everyone satisfied

PREP TIME

15 minutes

COOK TIME

45 minutes

Marinate

1-3 hours if you can

SERVES

4-6

About this recipe

I remember the first time I whipped up a batch of peri peri chicken. I used juicy thigh fillets and served them alongside a fresh salad. You can take a peek at that original recipe right here. It was a hit, but the very next day, time wasn’t on my side, and I had to come up with something quick to satisfy my hungry boys. I found myself tossing the marinated chicken into a pot, along with some rice and the leftover marinade. And just like that, a new favourite was born.

This Peri Peri Chicken Rice Bake is now one of those go-to dishes that every mum loves. It’s a one-pot wonder that feeds a crowd, perfect for those days when leftovers are all you’ve got, and the clock is ticking. What’s more, it’s so hearty and flavourful, you won’t even need to whip up a salad to go with it.

If you’ve enjoyed my other rice creations, like the vibrant Red Cabbage Rice with Orzo, the hearty Spinach and Lamb Rice, or the always beloved chickpea &Eggplant and Rice dish for our vegetarian and vegan friends, you’ll find this peri peri chicken rice recipe to be a wonderful addition to your collection. Each dish tells its own story, a reflection of a day’s mood, what’s in season, or just the need for a comforting meal at the end of a long day.

So, here’s to the dishes that keep us going, the recipes that turn into stories, and the meals that make sure no one walks away hungry. Let’s dive into this simple yet satisfying Peri Peri Chicken Rice Bake. It’s more than just a recipe—it’s a lifesaver on busy days, a crowd-pleaser at gatherings, and the perfect solution to the question, “What’s for dinner?” Enjoy!

Ingredients

Main Ingredients

500g chicken breast or thigh, diced into bite-sized pieces
Olive oil for sautéing
1 ½ cups uncooked basmati rice
3 cups chicken stock or water
1 cup red capsicum, diced
1 cup zucchini, diced
½ corn diced
1 can (400g or 14 oz) diced tomatoes
1 cup shredded cheese (mozzarella or cheddar)
Fresh parsley or coriander for garnish

For the Marinade

2 red chilies
3 cloves garlic, peeled
1 red capsicum, deseeded and chopped
zest and juice of 1 lemon
zest and juice of 1 small orange
1 tablespoon sweet paprika
1 teaspoon dried oregano
ground black pepper
1 tablespoon red wine vinegar
2 tablespoons olive oil
salt, or to taste
½ cup fresh coriander roughly chopped
1 small red onion, diced

Notes from Rouba

Don’t overcook the rice; it continues cooking in the oven.
Marinate chicken overnight for deeper flavour.

For this recipe, I used a pot that’s perfect for both stovetop and oven cooking. If you’re looking for premium quality, the Le Creuset Enameled Cast-Iron is a fantastic choice. For a more budget-friendly option, I recommend checking out GreenPan. Both deliver great results, making your cooking experience even more enjoyable!

Method

Step 1.

Blend the peri peri marinade ingredients in a food processor. Marinate the chicken in this peri peri marinade for 1-3 hours.

Step 2.

Preheat your oven to 190°C (375°F)

In a pot suitable for both stovetop and oven, sauté the marinated chicken in a bit of olive oil until browned but not fully cooked. Remove and set aside.

In the same pot, add the white rice and chicken stock. Bring to a boil, then simmer covered until rice is nearly cooked. Remove from heat.

Step 3.

Scatter the mixed vegetables over the rice. Layer the browned chicken on top of the vegetables.

If there's leftover marinade, mix with a little bit of water and pour it over the chicken. Sprinkle the shredded cheese on top, cover with a lid or foil, and bake for 20-25 minutes.

Garnish with fresh parsley or coriander