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