Peri Peri Rice Bowl

Soooo this happened today. In the midst of this pandemic we are all in, the most exciting moment of my week is when my groceries arrive. They cancelled my order with absolutely no explanation. Because of that my Sunday menu got disrupted. I know it's not the end of the world but I was so looking forward to passing four hours of my time washing the fruits and veggies and wiping every single item down. After brooding for a bit, I checked out my fridge and pantry to see what I could make with what I had on hand and lo and behold I made THE MOST DELICIOUS dish ever!

Ingredients for the chicken marinade:

1 lb boneless chicken breast cut in small pieces

1 tsp cumin seed

1 teaspoon turmeric

2 tablespoons olive oil

Juice of 1 lemon

1/2 teaspoon red chili powder

Salt to taste (the peri peri sauce is also salted)

1/2 cup peri peri sauce

6 pods of crushed garlic


Marinate your chicken for at least an hour. when you're ready to cook add some olive oil to your pan and when it is hot add 1 chopped onion and 5 pods of sliced garlic. When fragrant add your chicken and cooked till it's done and most of the liquid has evaporated.

In the meantime heat a piece of coal till it is red and add it to a tiny metal container with some oil and quickly shut the lid and let it smoke the chicken.

The sauce for the chicken:

1/2 cup peri peri sauce

2 tablespoons mayonnaise Or you can use Greek yogurt to make it healthier. I do prefer the taste of the mayo one though. Once your chicken has cooled you toss it in this sauce and set aside.

Ingredients for the salad:

1 head of romaine lettuce finely cut

1 mini cucumber finely chopped

3 green onions finely chopped

1 avocado chopped

1/2 cup of frozen corn kernels

3 teaspoons Chile lime seasoning or too taste

Juice of 1 lime

For the rice:

2 cups of rice

1 onion chopped

3 cloves of garlic thinly sliced

1 cup of dill finely chopped

Juice of 1 lime

1 potato chopped

Salt to taste

1 chicken cube

1 can of chickpeas drained and washed

1 teaspoon butter


In your instant pot hit sauté mode and add your butter. When hot add onions garlic a 1/4 of the chopped dill salt and cook till fragrant and the onions are translucent. Add your washed and drained rice and potatoes and mix well. Add 2 cups of water and the chickpeas. Add another 1/4 of the dill to the water and stir. Turn off sauté mode and hit rice. Once it’s done do a quick release and fluff with remaining dill and lime juice.

Assemble your bowl by layering the rice first. Then add the sala. Next you layer your chicken and top with chopped avocado and sprinkle with smoked paprika. Enjoy and please tag me when you make it. I really appreciate your remakes, it makes my day to get them xo