Peri Peri Chicken and Rice Bowl Inspired by Pepe’s

We went through a time when my niece would tell us about Pepe's every time we saw her and so I had to first try it and then make it. This homemade Peri Peri Chicken and Rice Bowl inspired by Pepe's has officially become one of our favourite meal prep lunches lately and as with any meal prep recipe, it's been making busy weekdays so much easier. What's not to love about smoky spicy juicy chicken piled onto fluffy flavour packed rice with crisp salad and creamy garlic sauce?

Ever since we started focusing more on meal prep we've been trying to recreate takeaway favourites at home and this one has been on repeat The chicken marinates beautifully the rice is loaded with flavour and the best part is how easy it is to customise throughout the week depending on what you have in the fridge.

Read more: Peri Peri Chicken and Rice Bowl Inspired by Pepe’s

It has all the bold fiery flavours you'd expect from your favourite peri peri spot but made fresher healthier and surprisingly easy in your own kitchen.

Jump to:

• Why You'll Love This Recipe
• Ingredients and Why They Matter
• How to Make It
• Serving Suggestions
• Tips and Tricks
• Storage
• Variations
• FAQs
• 📖 Recipe

Why You'll Love This Recipe

• Perfect for meal prep and busy weekdays
• Packed with smoky spicy flavour
• Easy to customise with different toppings and sauces
• Cheaper than ordering takeaway
• High protein and satisfying
• Great for lunch or dinner
• Family friendly and easy to adjust spice levels
• Tastes even better the next day
• Keeps you full satisfied and excited for leftovers

Ingredients and Why They Matter

For the Peri Chicken 

• Plain yoghurt - for tenderising the chicken and helping the marinade cling properly
• Chicken breast - cubed for lean juicy protein that works perfectly for meal prep
• Garlic paste - for bold savoury flavour
• Lemon - to tenderise. It also helps brighten and balance the spices
• Tomato puree - for richness and colour
• Smoked paprika - for smoky depth
• Onion powder - for savoury flavour throughout
• Cumin powder - for warmth and earthiness
• Salt and Pepper - adjusted to preference. Brings everything together and adds heat.
• Red chilli powder - for heat
• Peri seasoning - any brand works well
• Mixed dried herbs - for classic peri peri flavour
• Oil - to cook for getting that delicious charred finish

For the Rice

• Oil - to cook the aromatics
• Butter - for richness and flavour
• Garlic paste - for savoury depth
• Tomato puree - for colour and flavour
• Shan Biryani Masala Powder - or Peri powder depending on the flavour profile you want. Shan Biryani Masala has a floral edge which isn't too everyone's taste.
• Turmeric powder - for warmth and colour
• Onion powder - for extra savoury flavour
• Salt - adjusted to taste
• Basmati rice - rinsed and soaked for fluffy grains
• Chicken stock - for maximum flavour
• Dry parsley - for a subtle herby finish

For the Garlic Sauce

• Plain yoghurt - for a creamy tangy base
• Mayonnaise - for richness
• Lemon juice - for freshness
• Garlic paste - for bold flavour
• Dry mint - for freshness
• Sugar - to balance the flavours
• Salt - For seasoning

Optional Salad or use this Shirazi or Kachumber recipe

• Persian cucumbers - or standard cucumbers for crunch and freshness
• Tomato - for sweetness and acidity
• Red onion - for sharpness and bite
• Dry mint - for freshness
• Salt - to season
• Extra virgin olive oil - for richness
• Lemon - for brightness

How to Make It

Step 1: Marinate the Chicken

In a large bowl combine the plain yoghurt, garlic paste, lemon juice, tomato puree, smoked paprika, onion powder, cumin powder, salt, red chilli powder, peri seasoning and mixed dried herbs.

Add the cubed chicken breast and mix thoroughly until every piece is fully coated. Cover and marinate for at least 30 minutes although overnight gives the best flavour.

Step 2: Prepare the Garlic Sauce

In a bowl mix together the yoghurt, mayo, lemon juice, garlic paste, dry mint, sugar and salt. Stir until smooth and creamy then place in the fridge until needed. The flavour gets even better as it sits.

Step 3: Make the Salad

Finely chop the cucumbers tomato and red onion. Add to a bowl along with the dry mint, salt, olive oil and lemon juice. Mix well and set aside.

Step 4: Start the Rice

Preheat the oven to 200°C fan, 220°C conventional, 425°F, gas Mark 7.

Heat oil and butter in a large oven safe pot or deep pan.

Stir in the tomato puree, garlic paste, Shan Biryani Masala or peri powder, turmeric, onion powder and salt. Saute for 1 minute.

Add the soaked basmati rice, pour in the stock and sprinkle in the dry parsley. Bring everything to a boil.

Step 5: Finish the Rice in the Oven

Once most of the water has evaporated from the rice and you can clearly see the surface of the rice remove it from the heat.

Cover tightly with a lid and place in the oven for 20 minutes. This method gives you fluffy perfectly cooked rice every single time.

Step 6: Cook the Chicken

While the rice cooks heat a little oil in a large pan. Cook the chicken over medium high heat until lightly charred, cooked through and beautifully golden. About 10 minutes. Make sure to turn it once. Remove from the pan and let it rest for 5 to 10 minutes on a chopping board or warm plate after cooking.

Note - The key to juicy chicken breast is not overcooking it. A good marinade and proper resting time make all the difference.

Step 7: Assemble the Bowls

Fluff the rice gently with a fork. Serve with the peri peri chicken, fresh salad and a generous drizzle of garlic sauce.

Serving Suggestions

These Peri Peri Chicken and Rice Bowls are delicious on their own but even better with a few extras. Serve with:

• Spicy peri mayo
• Crispy fries or wedges
• Coleslaw
• Corn on the cob
• Grilled halloumi
• Fresh lemon wedges

Tips and Tricks

• Marinate the chicken overnight for the best flavour.
• Don't overcook the chicken breast to keep it juicy.
• Use smoked paprika for authentic smoky flavour.
• Let the chicken rest before slicing.
• Prep extra sauce for drizzling throughout the week.

Storage

This recipe is ideal for meal prep because everything stores so well.

Fridge - Keep the chicken and rice in airtight containers in the fridge for up to 5 days. Store salad and sauces separately to keep everything fresh.
Reheat - To reheat simply microwave the chicken and rice until piping hot then add fresh toppings before serving.

Variations

One of the reasons we keep making these bowls is because they're so easy to switch up:

Extra Spicy Version - Add extra chilli flakes or hot peri sauce.
Creamy Version - Mix peri mayo through the rice for extra richness.
Low Carb Option - Swap rice for cauliflower rice or salad.
Halloumi Bowl - Add grilled halloumi for extra texture and flavour.
Loaded Fries Bowl - Replace the rice with crispy seasoned fries - Potato or Sweet Potato.
Wrap Style - Turn everything into a loaded peri peri chicken wrap instead.

FAQs

Can I make this in the air fryer?

Yes, Air frying works perfectly and gives great charred edges. Cook for around 7 minutes, check at the 5 minute mark.

How spicy is this recipe?

It's medium spicy but very easy to adjust depending on your preference.

Can I freeze the chicken?

Yes. The marinated chicken freezes really well before or after cooking.

What sauce works best?

Garlic mayo, spicy peri mayo and yoghurt based sauces all work beautifully.

More Great Meal Prep Recipes:

Easy Chicken Tikka Salad Bowl With Rice

One Pot Seekh Kebab Meatballs and Pulao

Crispy Chicken Shawarma Wrap with Toum and Pomegranate Molasses

One tray Herb and Citrus Chicken with Potatoes

One Pot Greek Lemon Chicken and Rice

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