A classic Portuguese dish, popular the world over. The name Portugese Chicken Piri Piri comes from the chiles and traditional spice mixture of Angola, a former Portuguese colony. Serve as a main dish for a happy family. Also, I have cooked this in the oven and on a bbq. OMG!!!!!
So if you’re looking for a dish that combines comfort, colour, and a fiery kick, Portuguese Chicken Piri Piri might just be your next kitchen adventure. This dish is a celebration of bold flavours and rustic charm — the kind of meal that fills your home with incredible aromas and brings everyone eagerly to the table.
At its heart, Portuguese Chicken Piri Piri is about layers of flavour. It begins with chicken breast, generously seasoned and browned until golden. From there, things only get better. Onions, carrots, parsnips, and a mix of red and green bell peppers are sautéed until just tender — no mushy veg here, just a gentle softening that brings out their natural sweetness.
What makes this dish truly special is the way everything comes together. Once the chicken and veg are nestled in the pan, they’re bathed in a fragrant stock infused with quartered tomatoes, a touch of tomato paste, a stick of cinnamon, bay leaves, thyme, and that all-important Piri Piri sauce. This sauce — spicy, tangy, and utterly addictive — is the soul of the dish. Just the right amount gives the meal a bold character without overpowering the other ingredients.
Now here’s where things take a cosy, home-cooked turn: the rice. Instead of cooking it separately, the rice is placed at the bottom of a baking dish and all that goodness — chicken, vegetables, and the rich, spiced stock — is poured on top. Covered tightly and baked until the rice is fluffy and full of flavour, it’s a clever method that makes the most of every drop of sauce and spice.
And just when you think it’s all done, there’s one last flourish. A little of the cooking liquid is reserved earlier and transformed into a finishing sauce with a splash of lime juice and a bit more Piri Piri for those who like things a bit livelier. This extra step lifts the whole dish, adding brightness and heat that you can drizzle as you like.
Portuguese Chicken Piri Piri is a dish that feels hearty and festive all at once. It’s warm and filling, perfect for a family dinner or a casual get-together with friends. What’s more, it’s adaptable — you can tone down the spice for milder palates or turn it up if you enjoy a proper kick.
So next time you fancy something that’s easy to put together yet packed with flavour, try your hand at this Portuguese-inspired classic. It’s got everything: sizzle, spice, and a story to tell — straight from your oven to your table.
Portuguese Chicken Piri Piri
Ingredients
- 3 tbsp olive oil
- 6 large chicken breast halves
- 1 large onion thinly sliced
- 2 large carrots thin strips
- 2 large parsnips thin strips
- 1 large red bell pepper thin strips
- 1 large green bell pepper thin strips
- 4 cups chicken stock or vegetable
- 4 large tomatoes cored and quartered
- 1 tbsp tomato paste puree
- 1 stick cinnamon
- 2 leaves bay laurel
- 1 sprig thyme
- 1 1/2 cup long grain rice
- 1 tbsp lime juice
- Piri-piri sauce to taste
- salt to taste
- ground pepper to taste
Instructions
- Heat the oil in a large skillet over moderate heat.3 tbsp olive oil
- Season the chicken generously with salt and pepper and brown on all sides.6 large chicken breast, salt, ground pepper
- Add the onion and saute for about 3 minutes.1 large onion
- Add the remaining vegetables and saute until tender but not brown, about 5 minutes.2 large carrots, 2 large parsnips, 1 large red bell pepper, 1 large green bell pepper
- Add the stock, tomatoes, tomato paste, cinnamon stick, bay leaves, thyme, and piri-piri sauce and bring to a boil.4 cups chicken stock, 4 large tomatoes, 1 tbsp tomato paste, 1 stick cinnamon, 2 leaves bay, 1 sprig thyme, Piri-piri sauce
- Ladle about 1 1/2 cups (375 ml) of the cooking liquid into a small pot and set aside.
- Place the rice in the bottom of a large baking dish.1 1/2 cup long grain rice
- Transfer the chicken and vegetables to the baking dish and add the liquid from the skillet.
- Bake tightly covered in a preheated 350F (180C) oven until the rice is cooked, about 30 minutes.
- Meanwhile, heat the reserved liquid and add the lime juice and additional piri-piri sauce to taste.1 tbsp lime juice
- Serve the chicken and vegetables on top of the rice, and serve the additional sauce separately.
5 comments
This is one of the best one-pan style meals I’ve made in a long time. The cinnamon and thyme gave it such an aromatic flair.
I liked the flavour but there were just too many vegetables for my liking.
The spices hit all the right notes for me. I’m already planning to make it again but maybe with a splash of red wine in the sauce next time.
The variety of veg made the dish feel vibrant and healthy. And the rice underneath was just soaked with flavour — yum.
This dish is proper comfort food.