Step 1

Heat the oven to 350°F.

Step 2

Combine the peppers, chilies, onions, tomatoes, garlic, pepper flakes, paprika, salt and pepper together in a large bowl and drizzle with the olive oil. Stir to combine and transfer to a sheet pan. Place in the oven and roast the vegetables until slightly softened, about 30 minutes.

Step 3

Let the vegetables cool slightly, then transfer to a blender and blend until smooth but still slightly chunky. Stir in the lemon juice, vinegar, and parsley. Taste and adjust seasoning.

Step 4

Rinse chicken and pat dry. Transfer to a bowl and add lime juice and salt. Add 1 cup of the peri-peri sauce and let marinate for about 1 hour.

Step 5

Remove chicken from marinade. Add the olive oil to a medium oven-proof skillet over medium heat. Place chicken skin-side down and sear for 3 to 5 minutes. Flip and repeat.

Step 6

Add remaining peri-peri sauce to the skillet, place in the oven and bake until chicken is cooked through, 15 to 20 minutes.

Step 7

Rinse the rice in a fine mesh strainer until the water runs clear.

Step 8

Place a small pot over medium heat and add olive oil, water, coconut milk and salt to taste. Bring water to a boil and then add rice jasmine rice. Reduce heat to low and cook for 15 to 20 minutes.

Step 9

Plate and serve.