Peri peri chicken

Spicy chicken thighs with rice and vegetables

Allergens: contains soya. Brands differ, so always check the labels on what you buy.

Per serving (approx.): 45g carbs · 5g sugars · 3g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.

Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.

Ingredients and prices

Swipe the table to see every supermarket.

Not compared (a price wasn't found at every shop, so it isn't in the totals): Peri peri sauce.

Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Preheat the oven to 200°C/180°C fan/gas 6. Chop the red onion into quarters, then cut into thin slices. Peel and chop the carrots into chunks. Season the chicken thighs with salt and black pepper.
2. In a large pan, heat 1 tbsp of vegetable oil over medium heat. Add the rice and stir for 1‑2 minutes until lightly toasted. Pour in 400 ml of boiling water, add the chicken stock cube, and bring to the boil. Once boiling, reduce the heat to low, cover with a lid, and simmer for 15 minutes. Remove from the heat, leave covered for a further 5 minutes, then fluff up with a fork.
3. In a large ovenproof dish, heat 1 tbsp of vegetable oil over medium heat. Add the chicken thighs and cook for 5 minutes on each side until golden and no pink remains. Remove from the pan and set aside.
4. In the same pan, add another 1 tbsp of vegetable oil and cook the red onion and carrots for 5 minutes until softened. Stir in the peri peri sauce and cook for a further 2 minutes.
5. Return the chicken to the pan, along with the cooked rice and vegetables. Stir to combine, then transfer to the preheated oven and bake for 20 minutes.
6. Remove the dish from the oven and let it rest for 5 minutes. Taste and adjust the seasoning if needed. Serve immediately with any additional sides you like.
7. To reheat, place the dish in a preheated oven at 180°C/160°C fan/gas 4 for 10‑15 minutes until steaming hot throughout. Reheat only once.

Tips

• To make it cheaper, use chicken breast instead of thighs.
• Batch-cook the rice and chicken separately, then portion them into the ovenproof dish for the week. Freeze any leftovers as soon as possible.
• To reheat safely, defrost the dish in the fridge overnight and eat within 24 hours. Reheat only once, until steaming hot throughout.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Chicken thighs · about 500g left
  Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: One-pan chicken, potatoes and veg, Chicken and Sweet Potato Tray Bake, Chicken Stroganoff.
• Rice (long grain) · about 800g left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, Jerk chicken with rice and peas.
• Chicken stock cubes · about 90g left
  Keeps for months in the cupboard once sealed. Use it in: Lentil and vegetable soup, Slow Cooker Lentil Chilli, Paella with chicken and chorizo.
• Peri peri sauce · about 50g left
  Keeps for months in the cupboard once sealed. Use it in: Egg fried rice, Sticky Teriyaki Chicken Thighs.
• Carrots · about 340g left
  Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg.
• Red onion · about 850g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).