Best Peri Peri Chicken Pilaf Recipes

PERI PERI CHICKEN (HOMEMADE NANDO'S RECIPE)

Peri Peri Chicken (Homemade Nando's Recipe) image

This easy Peri Peri Chicken has all the flavour you know and love from Nando's but much cheaper. It's simple to make and cooks in 40 minutes.

Provided by Dannii

Time 45m

Number Of Ingredients 9

Ingredients

8 Chicken thighs
2 Lemons (juice only)
2 tbsp Olive oil
2 tsp Paprika
2 tsp Chilli flakes ((adjust to taste))
4 cloves Garlic (crushed)
2 tsp Dried oregano
1 tbsp fresh parsley (finely chopped)
1 pinch sea salt and black pepper

Steps:

Put all of the marinade ingredients in a bowl and mix well.
Put the chicken in to a large bowl and add the marinade. Mix well. Put in the fridge for 30-60 minutes so the chicken marinates.
Put in a baking dish or onto a baking sheet.
Put in a preheated oven at 220°C/425°F/Gas 7 and bake for 40 minutes, or until the chicken is cooked through (reached an internal temperature of 74°C/165°F)

Nutrition Facts : ServingSize 1 chicken thigh, Calories 166 kcal, Carbohydrate 3 g, Protein 22 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 107 mg, Sodium 115 mg, Fiber 1 g, Sugar 1 g

PERI-PERI CHICKEN PILAF

Peri-peri chicken pilaf image

A low-fat spicy chicken one-pot with peppers, tomatoes and fresh red chillies - three of your five-a-day

Provided by Chelsie Collins

Categories Dinner, Main course, Supper

Time 1h

Number Of Ingredients 12

Ingredients

1 tbsp olive oil
pack of 6 skinless boneless chicken thighs , cut into large chunks
2 tbsp peri-peri seasoning
1 onion , finely chopped
2 garlic cloves , crushed
350g basmati rice
500ml hot chicken stock
3 peppers (any colour you like), sliced into strips
3 large tomatoes , deseeded and roughly chopped
small pack parsley , roughly chopped
2 red chillies , sliced (optional)
½ lemon , cut into wedges, to serve

Steps:

Heat the oil in a large pan over a medium heat. Rub the chicken with 1 tbsp of the peri-peri and brown in the pan for 1 min each side until golden. Transfer to a plate and set aside.
Add the onion to the pan and cook on a gentle heat for 8-10 mins until soft. Add the garlic and remaining peri-peri, and give everything a stir. Tip in the rice and stir to coat.
Add the stock and return the chicken to the pan. Add the peppers and cover with a lid, then simmer gently for 25 mins until cooked. About 5 mins before the end of cooking, add the tomatoes.
Stir through the parsley, scatter over the chillies (if you like it spicy) and serve with lemon wedges.

Nutrition Facts : Calories 549 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 3.4 milligram of sodium

PERI PERI AFRICAN CHICKEN

Peri Peri African Chicken image

This is a great spicy marinade recipe, a traditional African dish, great for BBQ. Nice with salad and fries, but I like adding it to a pita with salad and garlic Greek yogurt (3/4 cup Greek yogurt and 3 cloves of crushed garlic with finely chopped chives). Don't go on a date though, gives you wicked garlic breath!

Provided by UKNO1CHEF

Categories World Cuisine Recipes African

Time 3h20m

Yield 4

Number Of Ingredients 7

Ingredients

¼ cup paprika
2 tablespoons hot chili powder
1 cup fresh lemon juice
3 cloves garlic, minced
1 ½ teaspoons chopped fresh ginger
1 ½ teaspoons salt
4 bone-in chicken breast halves

Steps:

In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.
Preheat a grill for medium heat.
Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.

Nutrition Facts : Calories 348.4 calories, Carbohydrate 12.1 g, Cholesterol 126.6 mg, Fat 13.3 g, Fiber 4.2 g, Protein 46.8 g, SaturatedFat 3.6 g, Sodium 1022.6 mg, Sugar 2.5 g

PERI PERI CHICKEN FEAST RECIPE BY TASTY

Peri Peri Chicken Feast Recipe by Tasty image

Here's what you need: chicken, olive oil, white vinegar, bird-eye chillis, garlic, medium onions, dried oregano, paprika, sugar, salt, pepper, roasted pepper, lemon, chip, smoked paprika, chili powder, garlic powder, white pepper, salt, mayonnaise, hummus

Provided by Evelyn Liu

Categories Dinner

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 chicken
1 cup olive oil
½ cup white vinegar
8 bird-eye chillis
8 cloves garlic
2 medium onions
4 teaspoons dried oregano
4 teaspoons paprika
2 teaspoons sugar
4 teaspoons salt
2 teaspoons pepper
1 roasted pepper
1 lemon, juiced
1 lb chip
½ teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon white pepper
1 teaspoon salt
2 oz mayonnaise
2 oz hummus

Steps:

Remove the chicken's backbone by using a pair of kitchen scissors. Turn it over and flatten it down to spread the chicken out as much as possible.
Blend together all of the marinade ingredients in a food processor and spread half of it over the chicken.
Cover and marinate in the fridge for at least 3 hours or overnight.
Roast in the centre of a preheated oven for 60 minutes at 200°C (400°F), or until the thickest part of the thigh is 75°C. Once the chicken is cooked through, allow to rest for 10 minutes before serving.
Simmer the other half of the marinade for 2-3 minutes to make the Peri Peri sauce.
Use as a dip for your chicken or mix some into mayonnaise or hummus!
To make Peri Peri Chips, just shake some smoked paprika, chili powder, garlic powder and white pepper into your chips!
Enjoy!