Peri – Peri Chicken with Rice & Roasted Vegetables Recipe – spicy chicken and rice bowl dinner ideas

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INGREDIENTS:

* 12 chicken drums cleaned ( seasoned with salt to taste and 1/2 tsp crushed black pepper, and optional pinch of chicken bouillon)
* 4 red bell peppers charred
* 1 large sweet onion
* 3 Fresno chilies (remove seeds)
* 3 Scotch bonnet chilies
* 10 small cloves garlic
* 1 tsp dried oregano
* 1 tsp crushed black pepper
* 1 tsp crushed white pepper
* Salt to taste
* 1 tsp honey
* Zest of 1 lemon
* Juice of 2 lemons
* 1/3 cup cooking oil
* Coat the roasting pan with cooking oil, and create a bed of chopped whole onion then place marinated chicken on top of onions, and broil for 10 mins, and baste chicken with reduced peri peri sauce. Return to oven and bake at 400°F for 30 mins)

Roasted vegetables ingredients:

* 8 medium carrots cut into thick discs
* 8 medium zucchinis cut into big chunks
* 1 red bell pepper chopped into big chunks
* Season carrots and zucchini with 1/4 tsp each of: granulated garlic, granulated onion, smoked paprika, curry powder, seasoned salt, mixed herbs, crushed black pepper, 3-4 tablespoons of cooking oil. Roast using broil option on your oven at 500°F for 10-15 mins. Finish with a sprinkle of flaky salt and chopped parsley.

Rice ingredients:

* 2 cups jasmine rice washed thoroughly, seasoned with salt to taste, 1 tbsp grated onion, a splash of cold pressed coconut oil. Cook in rice cooker till fluffy.

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Hello beautiful people welcome to the Naas kitchen so today I’m bringing you Perry Perry chicken a rice bowl which we’re pairing with an assortment of roasted vegetables it’s going to be so good friends so let me tell you what I have done so far we have washed our rice

Quickly clean until the water was completely clear that we added enough water to the rice to cook it then we seasoned it with some grated onion about a tablespoon we also added some salt to taste a little bit of allpurpose seasoning and a splash of cold pressed coconut

Oil now it’s cooking we’ve also roasted some bell peppers four mediumsized roasted bell peppers over Open Flame now if you do not have Open Flame or you don’t have a gas stove you can place it in your oven and just roast it so that

It gets a little bit of char in it and you’re good to go now we’re going to cut it up and add some other ingredients to it and then we’ll have our Perry Perry sauce and into the blender they will go next thing is one whole onion this is

A sweet onion because Peri Perry sauce really needs sweetness so sweet onions will be your best bet just because Perry Perry sauce needs that balance okay we’re going to have some Tang we have some sweetness from the onion from the bell peppers one of the things Perry Perry sauce is known for is

Chilies I have two kinds I have scotch bonnet and I also have Fresnos you can substitute one of these with thi chilies now I’m going to remove the heads I’m also going to remove the heat to bring that incinerating property of chilies out all right cuz I don’t want it to be too

Hot I’m going to do the same with the Fresno chilies they both have a different flavor you know they both present a unique flavor and I want both of them in here like I said per Perry sauuce is known for its chili flavor it’s very chili forward chili and pepper forward all right

Perfect I have 10 cloves of garlic here these are small garlic cloves the herb of choice for Peri Perry sauce is oregano and I have the dry one here and it’s a teaspoon full now we’re going to need black pepper I’m going to put a whole teaspoon in

There you also want to add salt to The Taste I’m going to use a teaspoon I like the flavor of white pepper so I’m going to add that also to my perry perry sauce a teaspoonful next ingredient is a little bit of a drizzle of

Honey not too much cuz we don’t want to overpower it with sweetness all right citrus is the best route to go I’m first going to zest one whole lemon into it so think of the zest as perfume for your Perry Perry sauce now we’re going to introduce the Tang factor or the Tang

Elements by juicing two lemons into it if you have lime that will also work perfectly now we’re going to add some olive oil this is cooking olive oil and you need about a/ third cup of it we’re going to blend it with that and that’s enough

All right so I have 12 chicken drums in here already cleaned with lots of water and some lemon juice we’re going to marinate this chicken but first let’s add some salt to it I’m adding about half a teaspoon of salt half a teaspoon of crushed black pepper little bit of chicken

Bu followed by by about a cup of the Perry Perry sauce it smells incredible we’re going to Stir It Up make sure the chicken is well coated our chicken is well seasoned look at that beautiful isn’t it chicken is well seasoned we’re going to place it on the sheet

Pan and let it rest for about 20 to 25 minutes before it goes into the oven the rest of the per Perry sauce I’m going to reduce by at least half to concentrate its flavors which I will be using to base the chicken at some point after it’s been in the

Oven that’s what you do when you’re trying to maximize flavors and that’s what I do in my kitchen we’re going to add a little bit of oil here just to prevent things from sticking and smear it all around on your roasting pan it’s good to create a bed of any

Kind of vegetables today’s choice is just onions and why it’s going to keep the chicken moist while it roasts in the oven all right you can use bell peppers for this as well now I’m going to place a chicken on strategically and now you want to place

It in the oven at 500° f using your broil option to sear in the juices for 10 minutes so now we have our chicken in the oven our rice is cooking and our Perry Perry sauce the remainder of it is also reducing to concentrate its flavors

In which we will be using to base the chicken when it comes out of the oven now we’re going to work on our vegetables I have some zucchini as well as some carrots and a red bell pepper one thing with roasting vegetables is that they can easily overcook to prevent that cut

Them into bigger chunks so use vegetables you like and now it’s been 10 minutes so we’re going to remove this chicken from the oven and base it so it’s just 10 minutes to see in the juices right this way the juices stay inside the chicken

And not ran all the way out so base it with the reduced Perry Perry sauce just imagine the Perry Perry sauce is reduced so its flavor is heightened so yes best case scenario we want an internal temperature of 165° fah for the chicken to be edible we haven’t reached that yet so we’re

Going to throw it back into the oven and turn the oven now to bake okay we’re going to bake now at 400° f for the next 30 minutes and our chicken will be fall in off of the bone so what we’re doing now is basting it with some more of our

Perry Perry sauce because why not this sauce is incredibly delicious if you have extra Perry Perry sauce remaining continue to reduce it and it stores very well for weeks in your fridge back into the oven All right so to season our vegetables I’m going to create a dry rub almost like aajan seasoning and I’m going to use a/4 teaspoon each off garlic granules onion granules smoked paprika curry powder seasoned salt and mixed her hers I’m actually also going to add same amount crushed black

Pepper give this a swirl to mix it together and our vegetables have a perfect seasoning throw it on also we need some oil a couple splashes of oil because we’re roasting so we need oil for that and that’s cooking olive oil now we’re going to toss everything together and make sure

Everything is coated well and evenly it’s a lot of vegetables but like I said it’s great for meal planning so I am thinking ahead vegetables are now going into the oven I’m so glad we have so many vegetables will be meal planning with place the sheet pan on the top rack and you’re

Going to broil at 500° F for 10 minutes I have some fresh flat leaf parsley also known as Italian parsley I’m just going to give them a rough chop and this will serve as a garnish for the chicken as well as the roasted vegetables we will be serving soon finished with some flaky

Salt it’s good to do this if you over season it with salt before it goes into the oven it’s going to cook in its juices the salt is going to pull all those juices out I of parsley so vegetables as we know it’s common knowledge they love to

Be seasoned well right they just taste better now look we don’t have a whole lot of broth that these vegetables are sitting in that’s because we did not overseason before we introduce heat to the vegetables that’s what you want to do you can always go and finish with

Your salt of choice a table salt or a finishing salt like flaky salt before you serve all right so that way we prevent the vegetables from cooking or boiling in their broth we are roasting not boiling the vegetables the rice is ready fluffy soft no crunchy areas everything looks catwalk

Ready before it is time to Chow Down so we start with some rice take as much rice as you would like this is enough for me these vegetables the more the better they are robust I love the rtic they present with they sweet Savory seasoned well and just look at

That all right now time for the chicken one more chicken let me see here this is a good looking one and just look at that beautiful Rice Bowl see how moist the chicken is beautiful sh it taste dinner is served balanced dish all kinds of flavors going on and you know you’re

Going to get all your nutrition too all in one bowl M the vegetables happen to be my favorite part just look at how well roasted they are and the great thing about them is that they’re not overcooked at all so because we’re going to be using the rest for meal planning

You don’t want to overcook them because you will reheat them before you eat them the chicken also they are moist because they were laid on that bed of onions the rice is Fluffy everything looks great it is chopped time thanks for watching make it a great day and have fun especially

In that kitchen