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A Peri Peri Chicken recipe served over Jollof Rice.

Peri Peri Chicken and Jollof Rice Bowls Recipe

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    30 mins

  • Cooking

    1 hour

Fusion Chicken Rice or Noodle Vegetable Lunch Dinner Over 60 mins

A flavorful and spicy classic chicken dish, this Peri Peri Chicken recipe seasoned with Chili Garlic Sauce is the center of a tasty Jollof rice bowl. 

 

Coming from the Swahili word "piri", which means "pepper", Peri Peri Chicken has roots in Mozambique and has since become popular in Southern African countries, Portugal, the UK, and more recently, the United States. This version utilizes Lee Kum Kee Chili Garlic Sauce to season the Peri Peri Sauce with a garlicky and spicy kick, and adds umami through the inclusion of Panda Brand Oyster Flavored Sauce in the marinade.

 

Serve this peri peri chicken recipe over jollof rice with plantain chips and coleslaw on the side for a vibrant and unforgettable rice bowl!

What You Will Need

Ingredients

  • 4 chicken thighs or leg quarters
  • 2 cups long-grain rice
  • 1 medium onion, finely diced
  • 1 red bell pepper
  • 1 can (6 oz.) tomato paste
  • 1–2 cups chicken stock (enough to just cover rice)
  • 1–2 Tbsp. neutral oil
  • 1/2 cup Peri Peri Sauce (see Sauce Mix), for serving
  • Plantain chips, for serving
  • Coleslaw, for serving
  • Fresh cilantro, chopped, for garnish

Marinade

  • 1 1/2 cups Peri-Peri Sauce (see Sauce Mix)
  • 1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • 1 Tbsp. neutral oil
  • Salt, to taste

Seasoning

  • Jollof Rice Seasoning:
  • 1 Tbsp. Lee Kum Kee Chili Garlic Sauce
  • 2 tsp. smoked paprika
  • 1 tsp. curry powder
  • 1 Tbsp. Lee Kum Kee Minced Ginger
  • 1 tsp. dried thyme
  • 1 bay leaf
  • Salt, to taste

Sauce Mix

  • Peri-Peri Sauce:
  • 2 bird's eye chili peppers
  • 2 Tbsp. Lee Kum Kee Chili Garlic Sauce
  • 1 red bell pepper, seeded and chopped
  • 2 Roma tomatoes, halved
  • ½ yellow onion, chopped
  • 2 Tbsp. lemon juice
  • 1 Tbsp. dried oregano
  • 1 tsp. smoked paprika
  • 1 Tbsp. balsamic vinegar
  • 3 Tbsp. extra virgin olive oil
  • Salt and pepper, to taste

Made with
Lee Kum Kee products

Lee Kum Kee Chili Garlic Sauce 13oz

Chili Sauces

Chili Garlic Sauce
Panda Brand Oyster Sauce, 20.5oz, Squeezable Bottle

Oyster Sauces

Panda Brand Oyster Sauce
Minced Ginger, 7.5 oz (213 g), Jar

Other Specialty Sauces

Minced Ginger

How to make it

  1. Make the Peri Peri Sauce: Add bird’s eye chili, Lee Kum Kee Chili Garlic Sauce, bell pepper, tomatoes, onion, lemon juice, oregano, paprika and balsamic vinegar to a food processor. Blend until smooth, adding in olive oil 1 Tbsp at a time until sauce is combined and slightly thickened. Season with salt and pepper to taste.

     

    This should make about 2 cups of Peri Peri Sauce to use for the marinade and for serving.

  2. Make the Peri-Peri Chicken: Preheat the oven to 400°F. Pat the chicken dry with paper towels.

    In a bowl, toss chicken with Lee Kum Kee Panda Brand Oyster Sauce until fully coated. Add 1 ½ cups of Peri-Peri sauce and oil to the chicken and mix to combine.

    Arrange chicken on a baking sheet and roast for 30–35 minutes, flipping halfway through, until cooked through (internal temperature reaches 165°F) and slightly charred at the edges.

    *Note: You can also grill the chicken for extra charred flavor! Marinade the chicken for at least 10 minutes while heating up the grill, then cook for about 10 minutes on each side until the internal temperature reaches 165°F.

  3. Make the Jollof Rice Tomato Base: Char red bell pepper directly on the stovetop over medium-high heat until the skin is blackened and blistered. Allow to cool, then peel and chop.

    Add the chopped bell pepper and tomato paste to a blender or food processor. Blend until smooth and set aside.

  4. Make the Jollof Rice: Heat oil in a deep saucepan over medium heat. Sauté diced onion for 2–3 minutes until soft and fragrant.

    Add Lee Kum Kee Chili Garlic Sauce, smoked paprika, curry powder, Lee Kum Kee Minced Ginger, thyme, bay leaf, and blended tomato mixture. Stir to combine and simmer for 5 minutes to build flavor.

    Stir in rice and just enough chicken stock to cover the grains. Mix gently once.

    Cover tightly, reduce heat to low, and cook for 25–30 minutes until rice is tender and fluffy. Taste and adjust salt if needed.

  5. Serve chicken atop or alongside the jollof rice. Lightly warm the reserved Peri-Peri sauce and spoon over the chicken.

    Garnish with chopped cilantro and enjoy with fried plantain chips and coleslaw.

    Enjoy, and discover more chicken dinner recipe ideas on our recipes page!

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