Description

These vibrant Peri Peri Chicken Bowls feature juicy, smoky-spiced chicken, creamy peri peri mayo, and a refreshing cabbage salad all served over fluffy rice. It’s a quick, flavorful, and satisfying all-in-one meal perfect for busy weeknights or casual entertaining.

Ingredients

1 tsp sweet paprika

1 tsp onion powder

1 tsp garlic powder

1 tsp dried oregano

1 tsp sea salt flakes

¼ tsp freshly cracked black pepper

¼ cup (60 ml) extra-virgin olive oil

800 g (1 lb 12 oz) boneless, skinless chicken thighs, cut into bite-sized pieces (up to 1 kg / 2 lb 3 oz)

Peri Peri Mayonnaise:

⅔ cup (160 g) whole-egg mayonnaise (or plain Greek yoghurt)

1 tsp sweet paprika

½ tsp onion powder

¼ tsp sea salt flakes

1 tbsp lime juice

1–2 tbsp water

Cabbage Salad:

1 cup (75 g) finely shredded red cabbage

2 tomatoes, diced

1 cup corn kernels (tinned, fresh, or thawed frozen)

½ bunch coriander (cilantro), finely chopped

½ red onion, finely diced

1 tbsp lime juice

½ tsp sea salt flakes

To Serve:

Steamed rice

Lime wedges (optional)

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine paprika, onion powder, garlic powder, oregano, salt, pepper, and olive oil. Add chicken and toss until evenly coated. Let marinate while preparing the rest.
Cook the chicken: Choose one method:
- Pan-fry: Heat a large pan over medium–high heat and cook the chicken in batches for 3–4 minutes per side until golden and cooked through.
- Oven-bake: Preheat oven to 220°C (425°F) or 200°C (400°F) fan-forced. Spread chicken on a lined tray and bake for 18–20 minutes. Grill for 2–3 minutes for extra char.
- Air fry: Preheat air fryer to 200°C (400°F), arrange chicken in a single layer, and cook for 12–15 minutes, shaking halfway.
Make the peri peri mayonnaise: In a small bowl, whisk together mayonnaise (or Greek yoghurt), paprika, onion powder, salt, lime juice, and water until smooth. Refrigerate until serving.
Prepare the cabbage salad: In a medium bowl, mix cabbage, tomato, corn, coriander, red onion, lime juice, and salt. Toss until evenly combined.
Assemble the bowls: Divide rice and cabbage salad among four bowls. Top each with the cooked chicken, drizzle with peri peri mayonnaise, and add lime wedges if desired.
Serve immediately and enjoy your flavorful, colorful bowl!

Notes

Use chicken breast instead of thighs for a leaner option; reduce cooking time to prevent drying out.

Adjust spice level with chili flakes or hot sauce for more heat.

Swap rice for quinoa, couscous, or cauliflower rice for a lighter meal.

Use Greek yoghurt in place of mayonnaise for a tangier, lighter sauce.

Marinate chicken up to 24 hours in advance or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Grilled or Pan-Fried
Cuisine: Portuguese Fusion

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 5g
Sodium: 960mg
Fat: 34g
Saturated Fat: 6g
Unsaturated Fat: 26g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 36g
Cholesterol: 110mg