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Author:
easycookeeng
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Spicy Chicken and Salami Rice
A flavorful and easy-to-make chicken and salami rice dish, perfect for a quick dinner. This recipe combines tender chicken pieces and savory salami with aromatic spices and rice, cooked together in one pot for a satisfying meal. It's a versatile dish that can be adapted to your spice preference.
#chicken
#salami
#rice
#easy dinner
#one pot
#spicy
#peri peri
#halal
#comfort food
#dinner ideas
Ingredients laid out
Recipe Information
20m
Prep Time
45m
Cook Time
1h 5m
Total Time
4
Servings
Easy
Contemporary
English
Nutrition (per serving)
650
Calories
45g
Protein
60g
Carbs
25g
Fat
Chicken browning in the pot
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Sautéing vegetables and spices with rice
Instructions
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- Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the chopped chicken breast and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.7m
Preview7mPreviewHeat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the chopped chicken breast and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside. - Add the diced salami to the same pot and cook until slightly crispy, about 3-4 minutes. Remove salami and set aside with the chicken.4m
Preview4mPreviewAdd the diced salami to the same pot and cook until slightly crispy, about 3-4 minutes. Remove salami and set aside with the chicken. - Reduce heat to medium. Add the chopped onion and red bell pepper to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.6m
Preview6mPreviewReduce heat to medium. Add the chopped onion and red bell pepper to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. - Stir in the peri peri seasoning, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.1m
Preview1mPreviewStir in the peri peri seasoning, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices. - Add the rinsed basmati rice to the pot and stir to coat the grains with the spice mixture and vegetables. Cook for 2 minutes.2m
Preview2mPreviewAdd the rinsed basmati rice to the pot and stir to coat the grains with the spice mixture and vegetables. Cook for 2 minutes. - Pour in the crushed tomatoes and chicken broth. Bring the mixture to a simmer, scraping any browned bits from the bottom of the pot. Return the cooked chicken and salami to the pot.5m
Preview5mPreviewPour in the crushed tomatoes and chicken broth. Bring the mixture to a simmer, scraping any browned bits from the bottom of the pot. Return the cooked chicken and salami to the pot. - Cover the pot tightly and reduce heat to low. Simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.20m
Preview20mPreviewCover the pot tightly and reduce heat to low. Simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed. - Remove the pot from the heat and let it rest, covered, for 5-10 minutes. Fluff the rice gently with a fork.10m
Preview10mPreviewRemove the pot from the heat and let it rest, covered, for 5-10 minutes. Fluff the rice gently with a fork. - Garnish with fresh chopped parsley and serve hot.1m
Preview1mPreviewGarnish with fresh chopped parsley and serve hot.
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