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Spicy and traditional chicken and rice skillet comes together in one pot, making it such an easy dinner idea. Flavoured with pepper paste, onions, garlic, wine, butter, chicken broth and spicy Portuguese chorizo. There is so much flavour packed into this dish and if you love exotic flavours you will adore this easy Peri Peri Chicken & Chorizo Rice Skillet.
Why You'll Love This Peri Peri Chicken & Chorizo Rice Skillet
- If you love spice and exotic flavour you will adore this recipe! I’m Portuguese so I love a good spicy dish and this One-Pot Peri Peri Chicken & Chorizo Rice Skillet delivers ALL the flavour!
- It is a simple ONE POT meal! If you have a family to feed, this recipe will do the trick. This rice skillet comes together in one pan and requires simple ingredients that can be customized.
- This Peri Peri Chicken & Chorizo Rice Skillet makes great leftovers! You can make this dish for dinner and have it for lunch the next day to make an easy meal prep friendly recipe.
Ingredients Needed
1 Tablespoon Olive Oil
6 Bone-in Chicken Thighs
Salt and Pepper, to taste
1 Small Onion, diced
6 Cloves Garlic, minced
1 Red Bell Pepper, minced
1 Roma Tomato, purred
Bay Leaf
1 Teaspoon Onion Powder, Garlic Powder, Oregano and Paprika, each
1/2 Teaspoon Cayenne Powder
1/3 Cup White Wine
1 1/2 Cups Long Grain Rice
2 Tablespoons Portuguese Pepper Paste (Peri Peri)
1 Pack Hot Portuguese Hot Chorizo (Sausage)
3 Cups Chicken Broth
Parsley, to garnish
Lemon Juice, to garnish
1 Tablespoon Garlic Butter
How To Make Peri Peri Chicken & Chorizo Rice Skillet
Start by preparing the veggies. I used a mini food processor to mince the onions and garlic. Continued by the bell peppers and lastly the tomato (which will turn into a pure) make sure to keep all the veggies in separate bowls.
Add oil to a large skillet then add chicken skin side down. Season with salt and pepper and cook each side until golden brown, there is no need to cook the chicken all the way through, just until it is browned.
Remove the chicken from the pan for now and add the garlic butter followed by onions and garlic, sauté until fragrant. Add in the bell peppers, pureed tomato and the white wine. Continue to sauté for another 2 minutes.
Add the rice into the pan and sauté for another 2 minutes. Stir in the rest of the ingredients: chicken broth, bay leaf, spices, and Portuguese pepper paste.
Slice the chorizo in to slices then add the chicken into the pan and the chorizo on top. Cover with a lid and cook on medium low heat for about 35-45 minutes (depending on the rice) until it is full cooked and the liquid has absorbed into the rice.
This dish is ready when the rice is fully cooked, to serve add parsley and lemon juice on top. Enjoy! 🙂
Equipment & Products Needed
Non-Stick Skillet with Lid
Hot Portuguese Pepper Paste
Long Grain Rice
Notes + Tips for Peri Peri Chicken & Chorizo Rice Skillet
- Adjust the spice level to your liking. If you cannot handle spice or prefer a more mild flavour then I would recommend skipping the cayenne pepper and using SWEET Portuguese paste or only a small amount of the HOT Pepper paste.
- A long grain rice is suitable for this Peri Peri Chicken & Rice Skillet. Rice types such as: Jasmine, Basmati, or any other long grain rice will work the best in this recipe.
- Use whatever protein you prefer. I used bone-in chicken thighs and traditional smoked Portuguese chorizo (sausage), but you could also use chicken breast, pork or even shrimp! Get creative and use what you have on hand or prefer.
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Ingredients:
- 1 Tablespoon Olive Oil
- 6 Bone-in Chicken Thighs
- Salt and Pepper, to taste
- 1 Small Onion, diced
- 6 Cloves Garlic, minced
- 1 Red Bell Pepper, minced
- 1 Roma Tomato, purred
- Bay Leaf
- 1 Teaspoon Onion Powder, Garlic Powder, Oregano and Paprika, each
- 1/2 Teaspoon Cayenne Powder
- 1/3 Cup White Wine
- 1 1/2 Cups Long Grain Rice
- 2 Tablespoons Portuguese Pepper Paste (Peri Peri)
- 1 Pack Hot Portuguese Hot Chorizo (Sausage)
- 3 Cups Chicken Broth
- Parsley, to garnish
- Lemon Juice, to garnish
- 1 Tablespoon Garlic Butter
Instructions:
- Start by preparing the veggies. I used a mini food processor to mince the onions and garlic. Continued by the bell peppers and lastly the tomato (which will turn into a pure) make sure to keep all the veggies in separate bowls.
- Add oil to a large skillet then add chicken skin side down. Season with salt and pepper and cook each side until golden brown, there is no need to cook the chicken all the way through, just until it is browned.
- Remove the chicken from the pan for now and add the garlic butter followed by onions and garlic, sauté until fragrant. Add in the bell peppers, pureed tomato and the white wine. Continue to sauté for another 2 minutes.
- Add the rice into the pan and sauté for another 2 minutes. Stir in the rest of the ingredients: chicken broth, bay leaf, spices, and Portuguese pepper paste.
- Slice the chorizo in to slices then add the chicken into the pan and the chorizo on top. Cover with a lid and cook on medium low heat for about 35-45 minutes (depending on the rice) until it is full cooked and the liquid has absorbed into the rice.
- This dish is ready when the rice is fully cooked, to serve add parsley and lemon juice on top. Enjoy! 🙂
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