Peri Peri Chicken & Veggie Rice

Ingredients

• 400 g (2 cups)rice, washed and soaked for two hours
• 250 g (1 cup)chicken, cut into cubes
• 15 ml (1 tablespoon)ginger garlic paste
• 60 ml (¼ cup)peri peri sauce
• To tastesalt
• 5 ml (1 teaspoon)black pepper
• 60 ml (¼ cup)capsicum, chopped
• 60 ml (¼ cup)carrots, chopped
• 60 ml (¼ cup)peas
• 60 ml (¼ cup)boiled corn
• 45–60 ml (3–4 tablespoons)olive oil

Instructions

1. 1

   Marinate chicken

   Mix the chicken with the ginger garlic paste, salt, black pepper and peri peri sauce. Leave to marinate for 30 minutes.

2. 2

   Cook the rice

   Boil the rice with 15 ml (1 tablespoon) of oil and salt, then set it aside.

3. 3

   Fry the chicken

   Heat oil in a wok, add the marinated chicken and sauté-fry for a few minutes, until cooked through.

4. 4

   Cook the vegetables

   Add the vegetables and cook over a high heat for a few minutes, until done.

5. 5

   Mix in rice

   Add the cooked rice and mix everything together with a spatula.

6. 6

   Serve the dish

   Serve with tikka skewers of your choice.

What is peri peri chicken and veggie rice?

Peri peri chicken takes its flavour from a chilli-based sauce associated with Portuguese and southern African cooking. Here, the seasoned chicken is combined with rice and a selection of vegetables for a filling meal.

The recipe’s appeal is its contrast: spicy, savoury chicken, mild rice and sweet vegetables. Cooking the rice separately helps it stay distinct when stirred through the wok.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 24g protein, 98g carbs, 15g fat.

Rice supplies most of the carbohydrates, while chicken provides much of the protein. Olive oil and the peri peri sauce contribute much of the fat, with exact amounts depending on how much oil and sauce you use. For a more balanced plate, serve with extra non-starchy vegetables or a salad.

Choosing the sauce and chicken

Peri peri sauce: use a shop-bought sauce or a homemade one, adjusting the amount to suit its heat and saltiness.

Chicken cubes: cutting the chicken into evenly sized pieces helps them cook at a similar rate. The marinade seasons the meat before it goes into the wok.

Get the rice ready

Soaking: the rice is washed and soaked for two hours, as specified in the recipe. Drain it before boiling so excess soaking water does not go into the pot.

Boiling: cook the rice until tender, then set it aside before frying the chicken. The method does not give a specific water quantity or cooking time, so follow the directions for your rice.

Cook the chicken and vegetables

Chicken: let the wok and oil heat before adding the marinated pieces, then sauté-fry until the chicken is cooked through. Avoid judging doneness by colour alone.

Vegetables: the capsicum, carrots, peas and corn go in after the chicken and cook over high heat. Keep them moving in the wok and stop when they are done to your liking.

Mixing and serving

Fold the cooked rice through the chicken and vegetables with a spatula, mixing until the ingredients are distributed throughout. A gentle hand helps keep the rice from breaking up.

The recipe suggests serving the rice with tikka skewers. It can also be served on its own or alongside a simple salad.

Timing and heat

The only stated preparation time is the 30-minute chicken marinade; the rice also needs a two-hour soak. Cooking times for the rice, chicken and vegetables are not specified.

The vegetable stage uses high heat, so have the cooked rice ready before you begin. This lets you add it as soon as the vegetables are done.

Recipe notes & tips

• Drain the soaked rice well before boiling it.
• Cut the chicken into similar-sized cubes for more even cooking.
• Check the saltiness of your peri peri sauce before adding salt to the marinade.
• Keep the vegetables ready to add as soon as the chicken is cooked.
• Use a spatula to fold the rice through gently.

Variations

• Adjust the heat: use more or less peri peri sauce to suit your preference.
• Change the vegetables: swap in other chopped vegetables you have to hand.
• Add fresh herbs: scatter chopped coriander over the finished rice.
• Serve with skewers: pair it with tikka skewers as suggested in the recipe.

Common mistakes to avoid

• Uneven chicken pieces: cut them to a similar size so they cook at a similar rate.
• Adding wet rice: drain it after soaking before boiling.
• Overcooking the vegetables: cook them over high heat and stop once they are done.
• Rough mixing: fold the rice through with a spatula to help keep the grains intact.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat until piping hot throughout, adding a splash of water if the rice seems dry.

Frequently asked questions