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Cheeky homemade Peri Peri chicken and spicy rice.

So, its time I came clean. Yes, I love cooking. Yes, I'm passionate about making food at home, by hand and Yes I enjoy the processes and the mindset of working in my kitchen.

BUT (there is always a but) I LOVE take away food, getting a Chinese, and Indian, a Pizza delivery is a serious joy of mine and my favourite of all the fast food guilty pleasures, well, for me thats a Nandos!

Mild or Lemon & Herb, served with Spicy rice and Corn on the cob COMPLETES ME!

I have to say, this version is pretty damn delicious.

A great alternative which is lower in cost, really great tasting and adaptable with heat that I think (no, I know!) the whole family will love!

So, here it is, my homemade Peri-Peri chicken, with spicy rice - the self-isolation Nandos knockoff!


Serves 2 - 3

Difficulty : medium


1 whole chicken, cut into 1/4, or 4 chicken pieces, bone in

For the Chicken marinade

2 tablespoons olive oil

Juice of 1 lemon

4 teaspoon smoked paprika

3 teaspoon Tabasco or hot chilli sauce

1/2 teaspoon chilli flakes (optional, leave out if you don't like spicy food)

3 minced cloves of garlic

1 teaspoon oregano

For the spicy rice

1/2 onion sliced

1/2 pepper chopped

1 fine chopped mild chilli or 1/4 chopped hot chilli

1/2 teaspoon turmeric

1/2 teaspoon smoked paprika

200g Long grain rice - rinsed

400ml boiled water mixed with 1 chicken or vegetable stock cube

1 - Mix all the ingredients together for the marinade and rub into the chicken 1/4s, along with some seasoning of salt and pepper.

Marinade for minimum 1 hour (or up to overnight)

Oven at 200*c

2 - Pop the chicken into a roasting tin, pour any marinade leftover in the bowl on top along with about 50ml of water and Roast the chicken for 45 minutes to 1 hour until they are cooked through and the skin gets a crisp.

3 - Whilst the chicken is cooking, in a saucepan with a lid, lightly fry the onion and pepper in some oil for a few minutes till they start to soften, then add the fine chopped chilli.

4 - Add the turmeric and smoked paprika and rice and stir through till the rice is coated in the oil and spices. Season with some salt and pepper.

5 - Pour over the boiled water and stock, stir and tightly fit the lid on. lower the heat to a low low simmer and leave for 15 minutes, checking every now and then to make sure its not sticking.

6 - Test to make sure the rice is cooked and once its soft you're good to go - leave the lid on till you're ready to serve.

7 - Once the chicken is cooked (the juices will run clear, not cloudy) service with the spicy rice and whatever else you fancy!

This chicken marinade is really yummy to throw on some homemade potato wedges before you cook them too!

If you don't like the idea of chicken bones (and i know some done) you can marinade boneless chicken thighs of breast and cook accordingly in the oven - they wont need as much time as the meat with bone in.

The great thing about this is if you like super hot, then just add more chilli, if you really hate heat just don't put the chilli in, you'll still get great peri peri flavours!



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