Peri Peri Chicken & Rice Bowl with Garlic & Herb Sauce
Introduction
This peri peri chicken rice bowl is a fast favourite. Juicy chicken thighs spiced to perfection, fluffy rice, crisp salad and a generous drizzle of Blazing’s Garlic and Herb Peri Peri Sauce.
It’s spicy, fresh, and endlessly customisable, think Nando’s, but better.
Ingredients
- 2 boneless chicken thighs
- 3 tbsp Blazing Garlic and Herb Peri Peri Sauce
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 150g basmati rice
- ½ red onion, thinly sliced
- Handful of cherry tomatoes, halved
- Small handful of mixed leaves or rocket
- Lemon wedge, to serve
Method
-
Marinate the chicken:
Mix 2 tbsp of the Garlic and Herb Peri Peri Sauce with smoked paprika. Coat the chicken thighs and leave for at least 10 minutes, or overnight in the fridge for deeper flavour. -
Cook the rice:
Boil the basmati rice, drain, and fluff with a fork. Set aside. -
Grill the chicken:
Heat olive oil in a pan or griddle over medium-high heat. Cook the chicken for 5 to 6 minutes per side until slightly charred and fully cooked through. -
Assemble the bowl:
Layer rice, salad leaves, cherry tomatoes, and red onion in each bowl. Slice the chicken and place on top. -
Drizzle and serve:
Finish with the remaining Garlic and Herb Peri Peri Sauce and a wedge of lemon.
Serving Suggestion
Top with crushed tortilla chips or grilled corn for added crunch. For extra heat, serve with Blazing’s Hot Peri Peri Sauce on the side.
