For the piri piri mixture
1 teaspoon(s) onion, powder
1 teaspoon(s) garlic, powder
1 1/2 teaspoon(s) paprika
1/2 teaspoon(s) cayenne pepper
1 teaspoon(s) ginger, powder
1 teaspoon(s) cardamom, powder
1 teaspoon(s) oregano, dried
1/2 teaspoon(s) salt
1/2 teaspoon(s) pepper
For the chicken
4 chicken, thighs, boneless and skinless
3 tablespoon(s) olive oil
1 yellow bell pepper
1 green bell pepper
1 red bell pepper
1 chili pepper
2 clove(s) of garlic
1 onion
350 g basmati rice
700 g water
1 chicken bouillon cube
250 g cherry tomatoes
To serve
1/4 bunch parsley
zest, of 1 lemon
1 teaspoon(s) olive oil
100 g strained yogurt


1.For the piri piri mixture
2.In a bowl add the onion, garlic, paprika, cayenne pepper, ginger, cardamom, oregano, salt, pepper, and mix with a spoon.
3.For the chicken
4.Place a pot over high heat and add 1 tablespoon olive oil.
5.Cut each chicken thigh into 3-4 pieces.
6.Spread half of the spices’ mixture over the whole surface of the chicken and transfer it into the pot. Sauté until golden on all sides.
7.Cut the bell peppers into strips, finely chop the chili and the garlic, cut the onion into slices, and set aside.
8.Remove and set aside. Place the pot on heat and add the vegetables, 2 tablespoons olive oil, the remaining spices’ mixture, and sauté until golden.
9.Add the chicken, the rice, the water, the chicken cube, and cover with the lid. Lower the heat to medium and simmer for 25 minutes. Stir often.
10.Halve the cherry tomatoes, add them to the pot, cover with the lid, and simmer for 3-5 minutes until softened.
11.Remove and serve with the parsley finely chopped, the lemon zest, pepper, olive oil, and the yogurt.

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