If you want to level up your meal prep game, this Peri Peri Chicken Bowl is a must-try. It combines spicy, tangy, and savoury elements to create a meal that’s both satisfying and nutritious.
Peri Peri Sauce
This Peri Peri Sauce is made with fresh red chilies, capsicum, red onion, garlic, vinegar, and olive oil, blended with a mix of herbs and spices. The process is straightforward: roast the vegetables until they’re charred, then blitz them into a vibrant sauce.
What I really love about the Peri Peri Sauce is its versatility. Not only does it make this chicken & rice bowl a hit, but it’s also perfect for burgers, grilled vegetables, or even as a zesty marinade for other meats.
One pan rice:
Infused with smoked paprika and sautéed with fresh red and green capsicums, the rice adds a smokiness and a pop of colour to your bowl. The basmati rice, cooked in chicken stock, becomes fluffy and flavourful, providing a hearty base that balances the bold flavours of the peri peri sauce.
Top tip:
Make sure to roast the red capsicum, red onion, and garlic until they are well-charred and caramelised. This roasting step adds a smoky depth to the peri peri sauce, enhancing its complexity and richness.
Peri Peri Chicken Bowl
Course: Blog4
servings30
minutes40
minutesIngredients
- Bowl:
400g shredded cooked chicken
1/2 cucumber, sliced
6 cherry tomatoes, halved
- Peri Peri Sauce:
1 red capsicum, sliced
1 red onion, sliced
4 garlic cloves
3 tbsp olive oil
1 tbsp paprika
1 tbsp dried oregano or fresh thyme
1/2 lemon, juiced
1 tsp each of salt and pepper
1 birds eye red chilli (optional for spice)
4 tbsp apple cider vinegar
- Rice:
1/2 red onion, finely diced
1/2 red capsicum, diced
1/2 green capsicum, diced
2 cups basmati rice
1 tsp smoked paprika
2 cups chicken stock
1 cup water
Directions
- Peri Peri Sauce:
- Preheat oven to 200°C. Place the capsicum, onion, and garlic cloves on a baking tray. Drizzle with 1 tablespoon of olive oil. Roast in the oven for 20-25 minutes, or until the capsicum and onion are tender and slightly charred.
- -Transfer the roasted vegetables to a blender or food processor. Add the remaining 2 tablespoons of olive oil, paprika, oregano (or thyme), lemon juice, salt, pepper, and apple cider vinegar. Blend until smooth. If desired, add the bird’s eye red chilli for extra spice. Adjust seasoning to taste.
- Cook the Rice:
- In a pan, heat 1 tablespoon of olive oil over medium heat. Add the red onion and capsicum. Sauté for 3-4 minutes until softened.
- Stir in the basmati rice and smoked paprika.
- Add the chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork and set aside.
- Assemble the Bowl:
- Divide the cooked rice between bowls. Top with chicken, cucumber, and cherry tomatoes. Drizzle generously with the peri peri sauce.
