Fiery Peri Peri Chicken Bowl
Indulge in succulent grilled peri peri chicken atop a bed of fluffy jasmine rice, accompanied by a delightful medley of sautéed bell peppers, onions, and a side of fiery peri peri sauce. The mesmerizing blend of smoky, tangy flavors will transport your taste buds to culinary paradise.
ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 red bell peppers, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 large onion, thinly sliced
- 2 tablespoons butter
- 1 cup jasmine rice
- 2 cups water
- Peri peri sauce, to serve
steps
- 1.
Preheat your grill to medium-high heat.
- 2.
In a small bowl, mix together smoked paprika, cayenne pepper, garlic powder, salt, and black pepper.
- 3.
Rub the chicken breasts with olive oil and sprinkle the spice mixture evenly on both sides.
- 4.
Grill the chicken for about 6-8 minutes per side or until cooked through.
- 5.
While the chicken is grilling, melt butter in a large skillet over medium-high heat.
- 6.
Add the bell peppers and onion to the skillet and sauté for 5-6 minutes until tender-crisp.
- 7.
In a separate saucepan, combine jasmine rice and water. Bring to a boil, then reduce heat and simmer for 15 minutes or until rice is cooked and fluffy.
- 8.
Once the chicken is done, let it rest for a few minutes before slicing into strips.
- 9.
To serve, divide the cooked rice into bowls and top with grilled peri peri chicken, sautéed bell peppers, and onions.
- 10.
Drizzle with peri peri sauce and garnish with fresh herbs if desired.
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