Peri-Peri Chicken and Rice

  • 2lbs Boneless Skinless Chicken Thighs
  • 1/2 Teaspoon Peri-Peri Powder
  • 1 can Petite Chopped Tomatoes
  • 2 Red Bell Peppers, chopped
  • 1 Jalapeno, sliced WITH SEEDS
  • 2 Green Peppers
  • 6 cloves Garlic
  • 1/4 cup Brown Sugar
  • 1/2 cup Raw Honey
  • 1 Hot Kielbasa Link, sliced
  • 5 shots Hot Sauce
  • 2 Bay Leaves
  • 3 tablespoons Apple Cider Vinegar
  • 2 cups Strong Black Coffee
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Butter
  • 3 cups Medium to Long Grain Rice, uncooked
  1. Layout chicken thighs and season with salt and pepper.  Add the Hot Kielbasa.  Bake at 400F for 18 minutes.  Remove from oven and reserve rendered fat.
  2. Add butter to large sauce pan.  Add all chopped peppers and Jalapeno.  Saute until soft.  
  3. Add tomatoes, hot sauce, garlic, Peri-peri, soy sauce, vinegar, coffee, brown sugar and bay leaves to the sauce pan.  Bring to a boil and lower heat to simmer for 30 minutes.  While it simmers, cut up the chicken into bite-sized chunks.
  4. Using a rice cooker, wash your rice 3 times.  Then add the render chicken fat to the rice.  Stir it up and then add 3 cups of water.  Set to cook.  (You can also do this on the stovetop in a covered pot.)
  5. Once rice is done, mix the chicken, kielbasa, rice, honey, and the sauce into a very large mixing bowl or pot.  Stir it all together and then test for seasoning.  Add salt as needed.
  6. Serve with Garlic Yogurt Sauce drizzled on top as a condiment.




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