One-Pot Peri Peri Chicken and Rice: Spicy, Saucy, and So Simple!

If you love bold flavors and minimal cleanup, you’re going to be obsessed with this one-pot peri peri chicken and rice. It’s spicy, smoky, a little tangy, and cooked all in one pan for ultimate weeknight convenience.

As a mom, I’m always looking for meals that are easy to prep but still feel exciting—and this one checks every box. You get perfectly juicy chicken thighs nestled into fluffy, spiced rice that’s been cooked in all those delicious drippings. Bonus: my kitchen only needed one pan, and cleanup was a breeze!

What Is Peri Peri?

Peri peri (or piri piri) is a spicy chili-based sauce that originated in Africa and Portugal. It's made with African Bird’s Eye chili, garlic, lemon, vinegar, and smoked spices. The flavor hits hard—in the best way. You can either use a bottled peri peri sauce (like Nando’s) or build your own from pantry staples like paprika, cayenne, garlic, and lemon.

Why You’ll Love It:

• Family-friendly (just adjust the spice!)

• Great for meal prep or leftovers

• Only ONE pot to wash

• Restaurant-level flavor with pantry ingredients

How to Make One-Pot Peri Peri Chicken and Rice:

Step 1: Marinate Your Chicken
In a bowl, combine all marinade ingredients and coat the chicken thighs. Let them marinate for at least 30 minutes—overnight is even better for max flavor.

Step 2: Sear the Chicken
Heat a large skillet or Dutch oven over medium-high heat with a little oil. Sear chicken thighs for 3–4 minutes per side until nicely browned. Set aside (they’ll finish cooking with the rice).

Step 3: Build Flavor
In the same pot, add a little more oil if needed. Stir in turmeric, paprika, and garlic powder—just enough to bloom the spices (about 30 seconds).

Step 4: Add Rice & Broth
Pour in your rinsed rice, salt, and broth. Stir to combine. Bring to a simmer.

Step 5: Finish Cooking
Nestle the chicken thighs on top of the rice. Cover the pot, lower the heat, and let it cook for 18–20 minutes until the rice is fluffy and chicken is cooked through.

Step 6: Rest & Garnish
Turn off the heat and let everything sit covered for 5 minutes. Squeeze lemon juice over the top and garnish with chopped parsley if you’d like.

Tips & Swaps:

• Make it creamy: Drizzle with garlic yogurt sauce (Greek yogurt + lemon + garlic + salt).

• Add veggies: Stir in frozen peas, corn, or spinach during the last few minutes of cooking.

• Want it hotter? Add chopped fresh chili or extra cayenne.

Whether you’re feeding your family or just want something bold and comforting at the end of a long day, this one-pot peri peri chicken and rice is the kind of meal you’ll come back to again and again.

Let me know if you try it—and don’t forget to tag me if you share it online. I love seeing your creations!

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One-Pot Peri Peri Chicken and Rice

Yield 4

Author Kim Alexander

Prep time

10 Min

Cook time

32 Min

Total time

42 Min

Cook modePrevent screen from turning off

Ingredients

For the Chicken Marinade (1.3 lbs chicken thighs):

• 3 tbsp olive oil
• 1.5 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tbsp smoked paprika
• 1/2 tsp cayenne (adjust to taste)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp oregano
• 3/4 tsp salt
• 1 tbsp peri peri sauce

For the Rice:

• 1 cup jasmine or basmati rice
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 cups chicken broth (or water + bouillon)
• Lemon wedge, for finishing

Instructions

1. Combine marinade ingredients and coat chicken thighs. Let sit at least 30-60 minutes.
2. In a large deep skillet or Dutch oven, heat 1 tbsp oil over medium-high.
3. Sear chicken thighs skin-side down (or top side if skinless) for 3–4 minutes per side until browned. Remove and set aside (they'll finish cooking with the rice).
4. In the same pot, add a little more oil if needed. Add turmeric, paprika, and garlic powder. Stir for 30 seconds to bloom the spices.
5. Stir in rice and salt, coating it in the spices. Pour in broth and bring to a simmer.
6. Nestle seared chicken on top of the rice. Cover and cook on low for 18–20 minutes, until rice is fluffy and chicken is fully cooked.
7. Let it sit 5 minutes covered, then squeeze fresh lemon over everything and sprinkle chopped parsley.

Nutrition Facts

Calories

450

Fat

23 g

Sat. Fat

4 g

Carbs

42 g

Fiber

2 g

Net carbs

34 g

Sugar

1 g

Protein

28 g

Sodium

650 mg

Cholesterol

120 mg

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