Spicy Creamy Peri Peri Chicken in Velvety Sauce over Fluffy Rice Recipe

Introduction

This Spicy Creamy Peri Peri Chicken is a vibrant and flavorful dish featuring tender chicken thighs smothered in a velvety, spicy sauce. Served over fluffy basmati rice, it’s perfect for a comforting weeknight dinner with a delicious kick.

Ingredients

• 1½ lbs (700 g) boneless chicken thighs
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon chili flakes (adjust to heat preference)
• ½ teaspoon onion powder
• ½ teaspoon ground black pepper
• 1 teaspoon salt
• 1 tablespoon butter
• 1 tablespoon tomato paste
• ½ cup roasted red capsicum (bell pepper) strips
• ½ cup charred corn kernels
• ¾ cup heavy cream
• 2 tablespoons cream cheese
• 1 tablespoon Peri Peri sauce (store-bought or homemade)
• 1 tablespoon lemon juice
• 1 teaspoon chili oil (optional, for extra sheen and spice)
• 2 tablespoons crispy shallots (for garnish)
• Fresh coriander (cilantro), sliced chili, and charred lemon wedges to serve
• 3 cups cooked basmati rice for serving

Instructions

1. Step 1: Pat the chicken thighs dry and season them evenly with salt, pepper, smoked paprika, and onion powder.
2. Step 2: Heat olive oil and butter in a skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden and nearly cooked through, then remove from the skillet and set aside.
3. Step 3: In the same skillet, sauté the minced garlic until fragrant, about 30 seconds.
4. Step 4: Stir in tomato paste, roasted capsicum strips, and chili flakes. Mix well to combine.
5. Step 5: Add heavy cream, cream cheese, Peri Peri sauce, and lemon juice to the pan. Simmer gently for 3–5 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
6. Step 6: Return the chicken to the pan and spoon the sauce over it. Add the charred corn kernels, then simmer for another 3 minutes until the chicken is cooked through and coated in the creamy sauce.
7. Step 7: Drizzle with chili oil if using, and sprinkle crispy shallots on top.
8. Step 8: Serve the spicy creamy peri peri chicken over warm, fluffy basmati rice. Garnish with fresh coriander, sliced chili, and charred lemon wedges for a bright, flavorful finish.

Tips & Variations

• For a milder dish, reduce the chili flakes and omit the chili oil.
• Swap boneless chicken thighs for chicken breasts if preferred, but adjust cooking time to avoid drying out.
• Add smoked paprika and onion powder directly to the chicken seasoning for extra flavor depth.
• If you can’t find charred corn, substitute with fresh or canned corn kernels, lightly toasted in a dry pan for some charred flavor.
• Use homemade Peri Peri sauce if you want full control over the spice level and ingredients.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to prevent the cream sauce from separating. Adding a splash of cream or water while reheating can help restore the sauce’s velvety texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice to serve with this dish?

Yes, you can use jasmine, long-grain, or even cauliflower rice as a lower-carb option. Just ensure the rice is cooked fluffy to complement the creamy sauce well.

How spicy is this dish and can I make it less hot?

This dish has a medium level of spice thanks to the peri peri sauce and chili flakes. To reduce heat, simply use fewer chili flakes and omit the optional chili oil. The creamy sauce also helps balance the spice.

Spicy Creamy Peri Peri Chicken in Velvety Sauce over Fluffy Rice Recipe

Print Recipe

★★★★★

4.9 from 59 reviews

This Spicy Creamy Peri Peri Chicken features tender boneless chicken thighs seared to perfection and smothered in a velvety, flavorful peri peri cream sauce. Served over fluffy basmati rice, this dish balances smoky paprika, fiery chili flakes, and tangy lemon with the richness of cream cheese and heavy cream. Finished with crunchy shallots, fresh coriander, and charred lemon wedges, it’s a comforting yet vibrant meal perfect for spice lovers.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Stovetop
• Method: Stovetop
• Cuisine: Portuguese-African Fusion

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 1½ lbs (700 g) boneless chicken thighs
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon smoked paprika

Cooking Fats and Sauces

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon Peri Peri sauce (store-bought or homemade)
• 1 tablespoon chili oil (optional, for extra sheen and spice)
• 1 tablespoon tomato paste

Aromatics and Vegetables

• 3 cloves garlic, minced
• ½ cup roasted red capsicum (bell pepper) strips
• ½ cup charred corn kernels
• 2 tablespoons crispy shallots (for garnish)
• Fresh coriander (cilantro), for garnish
• Sliced fresh chili, for garnish
• Charred lemon wedges, for serving

Dairy and Cream

• ¾ cup heavy cream
• 2 tablespoons cream cheese

Other

• 1 teaspoon chili flakes (adjust to heat preference)
• ½ teaspoon onion powder
• 1 tablespoon lemon juice
• 3 cups cooked basmati rice (for serving)

Instructions

1. Prepare the chicken: Pat the boneless chicken thighs dry with paper towels, then season evenly with salt, ground black pepper, and smoked paprika to build a flavorful base.
2. Sear the chicken: Heat olive oil and butter together in a skillet over medium-high heat. Once hot, add the chicken thighs and sear each side for 3 to 4 minutes until golden brown and nearly cooked through. Remove the chicken from the skillet and set aside.
3. Make the sauce: Using the same skillet, sauté the minced garlic until fragrant, about 30 seconds. Stir in the tomato paste, roasted red capsicum strips, and chili flakes, cooking briefly to develop flavor. Next, pour in the heavy cream, then add cream cheese, Peri Peri sauce, and lemon juice. Stir frequently, simmering gently for 3 to 5 minutes until the sauce thickens and acquires a glossy texture.
4. Combine chicken and sauce: Return the sautéed chicken thighs to the skillet. Spoon the creamy sauce over them and add the charred corn kernels. Let everything simmer together for an additional 3 minutes, ensuring the chicken finishes cooking and is fully coated in the creamy peri peri sauce.
5. Finish and garnish: Drizzle the optional chili oil over the top for extra spice and a beautiful sheen. Sprinkle crispy shallots generously to add texture and crunch.
6. Serve: Plate the creamy peri peri chicken over fluffy cooked basmati rice. Garnish with fresh coriander, fresh sliced chili, and charred lemon wedges to brighten and balance the dish.

Notes

• Adjust chili flakes and Peri Peri sauce quantities to suit your preferred heat level.
• To roast red capsicum, char under a broiler or on an open flame until skin blisters, then peel and slice.
• Char corn kernels by tossing in a hot dry pan or grill until slightly blackened for added smoky flavor.
• Use full-fat dairy for the creamiest sauce; light cream substitutions may result in a thinner consistency.
• Crispy shallots can be found pre-made or made by frying thinly sliced shallots in hot oil until golden and crisp.
• Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop or microwave.

Keywords: Peri Peri chicken, spicy chicken recipe, creamy chicken, boneless chicken thighs, creamy peri peri sauce, easy chicken dinner, stovetop chicken recipe