1-First Step: Prepare the peri peri sauce. In a blender, combine 4-6 bird’s eye chilies (wear gloves), 4 minced garlic cloves, juice of 2 lemons, 1/4 cup vinegar, 1/4 cup olive oil, 1 tbsp smoked paprika, 1 tsp oregano, salt, and pepper. Blend until smooth. Taste and adjust heat. Marinate 4 chicken thighs in half the sauce for 2 hours or overnight in fridge. Reserve remaining sauce for basting. This builds deep flavor in your peri peri chicken rice.

2-Second Step: Mise en place and preheat. Rinse 1.5 cups basmati rice until water runs clear; set aside. Chop optional veggies like 1 onion, 1 bell pepper, or peas. Heat a large pot or Dutch oven over medium-high. Add 1 tbsp oil if needed. Pat chicken dry, season with salt. This setup ensures even cooking for spicy chicken rice.

3-Third Step: Brown the chicken. Place marinated chicken skin-side down in hot pot. Sear 5-7 minutes per side until golden. Remove to plate. Browning locks in juices, key for juicy one pot chicken. For dietary tweaks, use tofu here press and cube first.

4-Fourth Step: Sauté aromatics. In same pot, add diced onion and bell pepper if using. Cook 3-4 minutes until soft. Stir in garlic if extra needed. Deglaze with a splash of broth. Aromatics layer taste in easy peri peri chicken rice.

5-Fifth Step: Add rice and liquids. Stir in rinsed rice, coating with oils. Pour in 3 cups chicken broth, scraping bits. Nestle chicken back in, skin up. Bring to boil, then reduce to low simmer. Cover and cook 20-25 minutes until rice absorbs liquid and chicken reaches 165°F internally.

6-Sixth Step: Finish and rest. Drizzle reserved peri peri sauce over chicken last 5 minutes. Turn off heat, stir in peas or cilantro. Cover 5 minutes to steam. Fluff rice. For gluten-free, confirm broth label. Vegan: use veg broth throughout.

7-Final Step: Serve hot. Plate chicken over rice with lime wedges. Garnish cilantro. Pairs great with yogurt for cooling. This authentic peri peri chicken with rice impresses party hosts.