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Piri Piri Chicken with Spicy Rice Recipe

By Megan 27 Jul 2018

Ingredients (Serves 4)

  • 4 chicken breasts
  • 6 tbsp. piri-piri marinade (you can buy mild, medium or hot)
  • 1 tbsp. sunflower oil
  • 2 peppers, any colour, deseeded and finely chopped
  • ½ bunch spring onion, sliced, white and green parts separated
  • 4 tbsp. tomato purée
  • 1 tbsp. sweet smoked paprika
  • 250g cooked rice
  • vegetables or salad, to serve (optional)


  • Heat oven to 200C/180C fan/gas 6.
  • Slash each piece of chicken 3 times, so the marinade can really flavour the meat. Pour over the sauce and leave in the fridge to marinate, if you have time. If not, mix well and arrange in a roasting tin.
  • Cook for 30 mins, then increase heat to 220C/200C fan/gas 7 and cook for about 15 mins more until the outside is crispy and golden.
  • When the chicken is almost ready, heat the oil in a frying pan. Cook the peppers and white parts of the spring onions for 5 mins.
  • Tip in the purée and paprika, stir, then add the rice, breaking up with a wooden spoon so all the grains are coated well. Use a high heat and scrape any that sticks off the bottom so you get some soft and some crispy parts. Heat until piping hot.
  • Scatter the green parts of the spring onion on top and serve with the chicken, and some vegetables or salad, if you like.


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