Peri Peri Chicken Rice Bowls
Ingredients:
Peri peri chicken:
1 kg boneless skinless chicken thighs
¼ cup oil
⅓ cup Supreme Peri Peri Seasoning
Juice of 1 lemon
⅓ cup ketchup
¼ cup peri peri sauce
2 tbsp Supreme Garlic paste
Salt- if needed
Rice:
2 ½ cups Lubna Sella Basmati Rice- washed
2 tbsp butter
½ cup red onion- finely chopped
½ cup mixed coloured peppers- finely chopped
½ cup sweetcorn
¼ cup pepper/ tomato paste
2 tbsp Supreme Smoked Paprika
4 cup chicken stock
Salt to taste
Other ingredients:
300 ml double cream
Salad of your choice
Chopped coriander
Method:
Chicken: In a bowl add oil, peri peri seasoning, lemon juice, ketchup, peri peri sauce, garlic paste and salt. Mix together until well combined. Add chicken thighs and mix evenly. Cover and marinate in the fridge for at least 1 hour or overnight. Preheat the oven at 200° and line a baking tray. Place the marinated chicken thighs into the tray and bake in the oven for 30- 35 minutes or until the chicken is fully cooked. Remove from the oven and spoon the juices over the chicken and allow to rest for 5-7 minutes. Then cut the chicken into slices. Keep the remaining juices from the tray to make a creamy sauce.
Rice: Heat a pot over medium-high heat. Add butter and once melted add red onions, peppers and sweetcorn. Saute for a few minutes or until the veggies start to soften. Add pepper/ tomato paste, stir well and cook for a few minutes. Then add smoked paprika, mix well and cook for a minute. Now add washed rice, stir well then add chicken stock. Stir well and check seasoning. Bring to a boil then reduce heat to low and cover. Continue to cook until stock reaches the surface level of the rice. Uncover and give it a gentle stir. Cover again and continue to cook until all of the stock has been absorbed and the rice is fully cooked. Remove from heat and rest the rice for 5 minutes. Then uncover and gently fluffy up the rice.
Creamy sauce: Add the juices from the cooked chicken thighs into a saucepan. Add double cream and mix well to combine. Bring to a boil over medium heat then remove from heat.
Assemble the rice bowl: Add rice to a serving bowl. Then add chicken over a part of the rice. Now add salad over another part of the rice. Garish with coriander then lastly pour the sauce over the chicken and serve.
