Unlock the secret to effortless culinary success with this remarkably simple recipe – your guests will be astonished by the gourmet results, oblivious to the minimal effort. The symphony of flavors, seamlessly blending sweet and spicy notes, guarantees a show-stopping presence at any dinner soirée. Prepare to bask in the spotlight as your newfound culinary prowess elevates you to top chef status among friends and family.
This recipe can feed 4 to 6 people, depending on their appetite. If you want to serve full portions for 6 people I would recommend adding an extra chicken breast and corn on the cob. The total preparation time from chopping board to table is 50 minutes.
Piri Piri Chicken
- 2 big chicken breasts, sliced in half, lengthways
- 2 tablespoons of olive oil
- 1 tablespoon of chili flakes (or to taste)
- 4 cloves of garlic, minced.
- 2 tablespoons of lime juice
- 2 teaspoons of smoked paprika
- 1 teaspoon of Italian seasoning
- 0,5 teaspoon of salt
- 0,5 teaspoon of black pepper
- 300 grams of Basmati or other white rice
- 400 ml of coconut milk
- 200 ml of water
- 400 grams of canned black eyed peas
- 2 tablespoons of lime juice.
- spring onions
- lime wedges
- corn on the cob
Piri Piri Chicken
If you want to prepare and marinate your chicken before dinnertime, start with step 2. Don’t forget to put the bowl, covered with plastic wrap, in the fridge until it’s time to make dinner.
- Preheat your oven to 200°C or 425°F.
- Mix all ingredients of the piri piri chicken in a large mixing bowl. If you haven’t done so yet, slice your chicken breasts in half, lengthways. Place the chicken in the bowl and make sure that the marinade coats each piece of chicken evenly.
- Coat an oven tray with parchment paper and place the marinated chicken on one half of the tray. Put the tray in your preheated oven and roast the chicken for 25 minutes.
- Take the tray our of the oven and add the corn on the cob to the tray. Place the tray with both chicken and corn back in the oven for 10 more minutes.
- While your chicken is cooking in the oven, place the coconut milk and water in a pan. Add the rice and bring to a boil. Cover with a lid and let the mixture cook for around 8 minutes, or until all the liquid has evaporated.
- Add the drained black eyed peas and lime juice to the pan and mix together.
- Keep the lid on the pan, with the heat turned off, until ready to serve.
- Put the rice on a serving platter and top it with the chicken. Sprinkle it with slices spring onions and add the lime wedges. Put the corn on the cob on a separate place. Drizzle with the juices from the chicken pan if desired.
If you have tried this recipe, we would love to hear about it! Please leave your ratings, questions and reviews down below in the comments.