This peri peri roast chicken dinner is all made in one pan – rice and corn on the cob included! It makes for a simple and delicious chicken meal, with the bonus of minimal washing up.
We love a Nando’s in this house, and this meal is based on their whole chicken, spicy rice and corn on the cob. It’s a great one to make at home because you can get spice from the peri peri mayo – so the whole family can enjoy it to their liking.
This meal is a bit of an amalgamation between my One Pan Roast Chicken and Rice and my Chicken Pittas with Spicy Rice, so if you like this then I’d recommend trying those recipes out next.
The Ingredients
- Chicken – get a lovely free range chicken for the best taste. The recipe will work for a chicken 1.6-2kg.
- Peri peri seasoning – I use this peri peri seasoning, but you can use any you like. You can even make your own.
- Butter – salted butter is best for this recipe.
- Rice – use white or whole grain long grain rice.
- Tomato puree and smoked paprika – these are used to make the broth that is poured over the rice. It adds loads of flavour to make that spicy rice.
- Peas – use frozen peas for the best results.
- Corn on the cob – you can use either fresh or frozen.
One Pan Peri Peri Roast Chicken and Rice
Easy one pan roast chicken with peri peri flavours, with spicy rice and corn on the cob
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Ingredients
- 1.8 kilograms whole chicken approx weight
- 3 tablespoons peri peri seasoning
- 20 grams butter
- 300 grams rice
- 800 ml boiling water
- 3 tablespoons tomato puree
- 1 tablespoon smoked paprika
- 200 grams frozen peas
- 4-6 corn on the cob
Instructions
- Preheat the oven to 180 degrees C.
- Putting the chicken in a high sided roasting dish and rub all over with 2 tablespoons of the peri peri seasoning. Cut the butter into small cubes and dot over the chicken. Put in the oven, uncovered, for 50 minutes.
- Remove from the oven and pour the rice around the chicken. In a jug, mix together the water, tomato puree and smoked paprika. Pour this over the rice. Cover tightly with tin foil and put back in the oven for another 50 minutes.
- Remove from the oven. Take the chicken out and put on a plate to rest. Cover with the foil. Put the corn on the cob on top of the rice and sprinkle over the remaining tablespoon of peri peri seasoning. Put back in the oven for another 20 minutes, or until the corn is cooked.
- To serve, carve the chicken and put on plates with a spoonful of the rice and a corn on the cob.
Video
More one pan chicken recipes:
- One Pan Roast Chicken and Rice
- One Pan Chicken and Vegetable Tray Bake
- One Pot Chicken, Bacon and Peas
- One Pan Mediterranean Roast Chicken and Vegetables with Garlic Yoghurt
- Chicken and Pea Risotto
- One Pot Chicken and Green Olive Tagine
- One Pot Chicken, Chorizo and Butter Bean Stew
