Peri Peri Chicken Bowl
This Peri Peri Chicken Bowl is a flavour-packed meal that brings together tender shredded chicken, vibrant vegetables, and smoky peri peri sauce over a base of spiced rice. The homemade sauce, made with roasted capsicum, onion, and garlic, gives it a bold, tangy kick that ties everything together. It’s fresh, filling, and perfect for weeknight dinners or meal prep.
Serves
4
Prep time
30 minutes
Cooking time
40 minutes
Ingredients
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)
Rice:
- 4 tbsp apple cider vinegar
- 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
Tips for Success
- Roast for depth: Make sure the capsicum and onion are well-roasted before blending—they add a smoky, slightly sweet flavour that’s key to the sauce.
- Rice texture: Let the rice rest covered for 5 minutes after cooking, then fluff with a fork to keep it light and separate.
- Spice level: Control the heat by adjusting the amount of bird’s eye chilli, or leave it out entirely for a milder sauce.
- Meal prep: Store the components separately and assemble just before eating to keep everything fresh.
Directions
- 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.
- 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.
- Divide the cooked rice between bowls. Top with chicken, cucumber, and cherry tomatoes. Drizzle generously with the peri peri sauce.
Ingredients
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)
Rice:
- 4 tbsp apple cider vinegar
- 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
Tips for Success
- Roast for depth: Make sure the capsicum and onion are well-roasted before blending—they add a smoky, slightly sweet flavour that’s key to the sauce.
- Rice texture: Let the rice rest covered for 5 minutes after cooking, then fluff with a fork to keep it light and separate.
- Spice level: Control the heat by adjusting the amount of bird’s eye chilli, or leave it out entirely for a milder sauce.
- Meal prep: Store the components separately and assemble just before eating to keep everything fresh.
Directions
- 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.
- 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.
- Divide the cooked rice between bowls. Top with chicken, cucumber, and cherry tomatoes. Drizzle generously with the peri peri sauce.
Helpful Tips
Storage
Substitutions
Serving Suggestions
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Lunch
Dinner
Weeknight dinners
Chicken