Piri-piri chicken with spicy rice Recipe

Preheat the oven to 400°F (200°C).

In a bowl, combine the piri-piri sauce, olive oil, garlic powder, paprika, and salt. Mix well.

Place the chicken leg quarters in a baking dish and pour the piri-piri sauce mixture over them. Make sure the chicken is well coated. Let it marinate for at least 15 minutes.

Bake the chicken in the preheated oven for 45 minutes or until the internal temperature reaches 165°F (74°C).

While the chicken is baking, rinse the basmati rice under cold water until the water runs clear. Drain well.

In a large skillet, heat some olive oil over medium heat. Add the diced onion, red bell pepper, green bell pepper, and minced garlic. Cook until the vegetables are softened.

Add the drained rice to the skillet and cook for 1-2 minutes, stirring constantly.

Stir in the chicken broth, cayenne pepper, cumin, turmeric, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and cover the skillet.

Simmer the rice for 15-20 minutes or until all the liquid has been absorbed and the rice is cooked.

Serve the piri-piri chicken with the spicy rice. Garnish with fresh cilantro.