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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat a few sprays of oil in a pan over medium heat. Add the bell pepper, tomato, onion, whole garlic, and drained chillies with a pinch of salt. Cook until brown and soft, adding some water as needed. Cool, then blend with remaining spice paste ingredients and some water until smooth.
Cook one-third of the paste with the chicken and a few sprays of oil. Cook for 12-15 minutes, turning occasionally, until the chicken is glossy, sticky, and brown. Remove and set aside.
In the same pan, add a few more sprays of oil. Add the chopped onion and garlic and sauté for 2 minutes until soft. Stir in the tomato paste and cook for 1 minute, then add the remaining paste and cook for a further 5 minutes to deepen the flavor.
Add bay leaf, hot water, a little salt, and the stock cube if using. Stir in rice. Bring to a simmer, cover, and cook on low for 15 minutes until the rice is done.
Place the chicken pieces back over the rice, sprinkle with coriander leaves, cover, and cook for 2 minutes.
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If you don't have peri peri seasoning, you can skip it or substitute with a similar spice blend.
Can I use a different type of rice?
Yes, you can use any long-grain rice, but cooking times may vary.
Is it necessary to soak the rice?
Soaking the rice helps it cook evenly and reduces cooking time.
What can I use instead of chicken thighs?
You can use chicken breast, but it may be less juicy.
Can I make this dish less spicy?
Adjust the amount of dried red chillies and chilli flakes to reduce the heat.
How can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
