Scale

1 lb boneless chicken thighs or breasts, cut into chunks

1 tbsp peri-peri seasoning or sauce

1 tbsp olive oil

1 small onion, chopped

3 cloves garlic, minced

1/2 tsp smoked paprika

1/2 tsp chili flakes (optional for heat)

1/2 cup chicken broth

1/2 cup heavy cream

1/4 cup cream cheese (optional for extra creaminess)

Salt & pepper, to taste

2 cups cooked white or basmati rice

Fresh parsley or cilantro, for garnish

1. Season chicken with peri-peri spice, salt, and pepper.

2. Heat olive oil in a skillet over medium-high heat. Add chicken and sear until golden and nearly cooked through. Remove and set aside.

3. In the same skillet, sauté onion until soft. Add garlic, paprika, and chili flakes. Cook 1 minute until fragrant.

4. Pour in chicken broth and scrape up browned bits.

5. Stir in cream and cream cheese. Simmer until slightly thickened.

6. Return chicken to skillet and cook 5–7 minutes until fully cooked and sauce is creamy.

7. Serve over hot cooked rice. Garnish with fresh herbs.

• Adjust chili flakes to match your heat level.

• Use pre-cooked rice to save time—microwave packets work well.

• Add spinach or peas for a veggie boost.

Keywords: creamy peri peri chicken and rice, spicy chicken skillet, easy peri peri dinner, one-pan chicken rice meal