Peri Peri Spicy Chicken & Yellow Rice Bowl
Peri peri chicken with charred bell peppers over golden turmeric rice.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Makes
- 4 bowls
Peri peri sauce comes from the African bird's eye chile and the Portuguese-Mozambican kitchen that made it famous: chile, lemon, garlic, paprika and oil blended smooth. It works as a marinade and as a sauce. Turmeric rice is mild and fragrant, a calm base for the heat.
Why this recipe works
The roasted red pepper gives the sauce body and sweetness, so it clings to the chicken and is not just hot. Cooking over medium heat lets the marinade char in spots without burning.
Ingredient notes
Bird's eye chiles are small and very hot. If you can't find them, use 1 fresh red Fresno or 1/2 teaspoon cayenne. Turmeric is there for color and gentle earthiness.
Common mistakes
- Using the high heat that suits steak; the marinade's garlic and paprika burn.
- Serving the raw marinade as a sauce. Keep the serving portion separate before marinating.
What to serve with it
A lemon wedge and a simple tomato and onion salad are good alongside.
Meal prep
Keep the reserved sauce in a small container and add after reheating.
More bowls like this
Cooking tips
Wear gloves when handling fresh chiles. The reserved sauce keeps a week in the fridge and is good on eggs and roasted vegetables.
Swaps and variations
Use chicken breast, pounded thin, and cook 4 to 5 minutes per side to 165°F (74°C). Use brown rice; add 1/2 cup more water and simmer 40 minutes.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until hot throughout (165°F / 74°C).
Recipe
Peri Peri Spicy Chicken & Yellow Rice Bowl
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Makes
- 4 bowls
Ingredients
- For the peri peri sauce
- For the chicken and peppers
- For the rice
You’ll need: blender or mini food processor; grill pan or cast-iron skillet; medium saucepan with lid; instant-read thermometer
Method
-
Blend the chiles, roasted red pepper, garlic, lemon juice, olive oil, smoked paprika, oregano and salt until smooth. Set aside 1/4 cup for serving and coat the chicken with the rest. Refrigerate 30 minutes to 12 hours.
-
Cook the rice: bring the rice, water and turmeric to a boil, cover and simmer on low 15 minutes. Rest covered 5 minutes and fluff.
-
Heat a grill pan over medium-high heat. Toss the pepper strips with 1 teaspoon olive oil and cook 6 to 8 minutes, turning, until blistered and charred in places. Transfer to a plate.
-
Reduce the heat to medium. Cook the chicken 6 to 7 minutes per side, until charred at the edges and 165°F (74°C). Rest 5 minutes and slice.
-
Divide the rice among 4 bowls, add the chicken and peppers and spoon the reserved peri peri sauce over the chicken.
Questions
How hot is peri peri?
Quite hot with two bird's eye chiles. One chile gives moderate heat.
Can I bake the chicken?
Yes. Roast at 425°F (220°C) for 20 to 25 minutes to 165°F (74°C).
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