Peri Peri Chicken Bowl

Directions

1. 1

   Preheat your oven to 200°C. On a baking tray, place the capsicum, onion, and garlic cloves. Drizzle with 1 tablespoon of olive oil. Roast in the oven for 20-25 minutes, or until the capsicum and onion are tender and slightly charred.

2. 2

   Transfer the roasted vegetables and garlic to a blender or food processor. Add the remaining 2 tablespoons of olive oil, paprika, oregano (or thyme), lemon juice, salt, pepper, and apple cider vinegar. Blend until smooth. Add the bird’s eye red chili for extra spice.

3. 3

   In a pan, heat 1 tablespoon olive oil over medium heat. Add the red onion and capsicum. Sauté for 3-4 minutes until softened.

4. 4

   Stir in the basmati rice and smoked paprika.

5. 5

   Add the chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork and set aside.

6. 6

   Divide the cooked rice between bowls. Top with Mt Barker peri peri chicken, cucumber, and cherry tomatoes. Drizzle generously with the peri peri sauce.