Peri Peri Chicken and Rice Bowl inspired by Pepe’s
Peri Peri Chicken and Rice Bowl inspired by Pepe’s - with juicy chicken, fluffy rice, fresh salad and garlic sauce. Perfect for meal prep and fakeaway nights
Ingredients
Peri Chicken
- 3 tablespoon Plain Yoghurt
- 2 lb Chicken Breast Cubed
- 2 teaspoon Garlic Paste
- ½ Lemon Juice Only
- 2 tablespoon Tomato Puree
- 1 teaspoon Smoked Paprika
- 2 teaspoon Onion Powder
- 1 ½ teaspoon Cumin Powder
- 1 ½ teaspoon Salt Adjust to taste
- ¼ tsp Ground Black Pepper
- 1 ½ teaspoon Red Chilli Powder
- 2 tablespoon Peri Seasoning Any brand works, East End Hot is the one I usually use
- 1 ½ teaspoon Mixed Dried Herbs
- 2 tablespoon Oil Vegetable Oil
Garlic Sauce
- 200 g Plain Yoghurt
- 2 tablespoon Mayonnaise
- 1 ½ tablespoon Lemon Juice
- 1 teaspoon Garlic Paste
- 1 teaspoon Dry Mint
- ½ teaspoon Sugar
- ¼ - ½ teaspoon Salt
Spicy Rice
- 1 tablespoon Oil Vegetable
- 2 tablespoon Butter
- 1 tablespoon Garlic Paste
- 1 - 1 ½ tablespoon Tomato Puree
- 1 tablespoon Shan Biryani Masala Powder or 2 tablespoon Peri Powder
- ½ teaspoon Turmeric Powder
- 1 ½ teaspoon Onion Powder
- 2 teaspoon Salt
- 2 cups Basmati Rice Soaked for 30 minutes or washed in 2-3 changes of Water
- 4 cups Chicken Stock or Boiled Water with Chicken Stock Powder, (Make sure it isn't salted or the rice will be too salty)
- ⅓ teaspoon Dry Parsley
Salad
- 3 Perisan Cucumber or ½ large Cucumber, diced
- 1 Tomato Diced
- 1 small Red Onion Diced finely
- ¼ teaspoon Dry Mint
- ⅓ teaspoon Salt
- 2 tablespoon Extra Virgin Olive Oil
- 1 Lemon Juice only
Instructions
- Step 1: Marinate the ChickenIn a large bowl combine the plain yoghurt, garlic paste, lemon juice, tomato puree, smoked paprika, onion powder, cumin powder, salt, black pepper, 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 SauceIn 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 SaladFinely 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 RicePreheat 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 OvenOnce 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 ChickenWhile 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.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 BowlsFluff the rice gently with a fork. Serve with the peri peri chicken, fresh salad and a generous drizzle of garlic sauce.
Notes
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.Nutrition
Calories: 1064kcalCarbohydrates: 105gProtein: 66gFat: 41gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 179mgSodium: 3184mgPotassium: 1656mgFiber: 5gSugar: 12gVitamin A: 1147IUVitamin C: 38mgCalcium: 184mgIron: 4mg
Tried this recipe?Let us know how it was!
