Peri-Peri Chicken Rice Bowl
10 Servings
Looking for a healthy yet delicious recipe to cook for your family? Try our Peri-Peri Chicken Rice Bowl recipe, it is packed with flavours, sweet spiciness and juicy chicken.
| 10 bowls | White Rice |
| 1 stalk | Cucumber, small diced |
| 3 | Tomatoes, small diced |
| 250 g | Corn Kernel, steamed |
Ingredients (A): Roasted Chicken
| 5 pcs | Boneless Chicken Breast |
| ¼ cup | Olive Oil |
| 6 cloves | Garlic |
| 1 | Lemon, juice squeezed |
| 2 | Red Bird’s Eye Chilies |
| 3 tsp | Paprika Powder |
| 1 tbsp | TUMIX® Chicken Stock |
| 1⅛ tsp | AJI-SHIO® Flavoured Black Pepper |
Ingredients (B): Peri-Peri Sauce
| 100 ml | Olive Oil |
| 6 cloves | Garlic |
| 1 | Lemon Juice |
| ½ cup | White Vinegar |
| 2 tbsp | Tomato Sauce |
| 12 | Red Bird’s Eye Chilies |
| 2 | Red Chilies |
| 1 tbsp | Dried Oregano |
| 1 tsp | TUMIX® Chicken Stock |
Method: Roasted Chicken
- Put all the ingredients (A) and TUMIX® except chicken breast in a food processor and grind until it becomes smooth paste.
- Rub it all over the chicken breast and marinate in refrigerator overnight.
- Pre-heat the oven to 180˚C.
- Place the marinated chicken on a baking tray. Roast for 50 minutes at 180˚C.
- Cut into cube before serving.
- Arrange ½ piece of chicken breast on top of a bowl of rice with peri-peri sauce, 1 tbsp of each cucumber, tomato and corn.
Method: Peri-Peri Sauce
- Blend all ingredients (B) with TUMIX® until reach smooth sauce texture.
- Serve with rice bowl.
AJI-SHIO® Flavoured Pepper Recipes
TUMIX® Chicken Stock Recipes
