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Chicken & Rice Bowls with Cilantro Lime, Peanut Butter, or Peri Peri Sauces Recipe

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4.3 from 6 reviews

This Chicken & Rice Bowls recipe features flavorful marinated chicken thighs served over fluffy jasmine or brown rice, accompanied by a variety of fresh and vibrant toppings such as sliced radishes, avocado, cherry tomatoes, and grilled peppers. The dish is elevated with your choice of three delicious sauces: a refreshing cilantro lime, a creamy peanut butter, or a spicy creamy Peri Peri sauce, making for a balanced and satisfying meal perfect for any day of the week.

Ingredients

Chicken

  • 8 boneless skinless chicken thighs (about 1.2 lb / 1.2 kilograms), cut in half
  • 2 tablespoons olive oil
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)

Rice

  • 1 ½ cups white jasmine rice (or brown rice)
  • 2 ½ cups water (more if using brown rice)
  • ½ teaspoon salt

Toppings

  • Sweet corn
  • Sliced radishes
  • Grated carrot
  • Diced cucumber
  • Sliced red onion
  • Avocado
  • Cherry tomatoes
  • Cooked peas
  • Grilled red peppers

Cilantro Lime Sauce

  • 1 garlic clove
  • 3 pickled jalapeño slices
  • Handful cilantro
  • 1 tablespoon chives
  • Juice of ½ lime
  • 2 tablespoons mayo
  • 3 tablespoons yogurt
  • 2 tablespoons water
  • ¼ teaspoon salt

Peanut Butter Sauce

  • ¼ cup peanut butter
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • ½ teaspoon garlic
  • ½ teaspoon ginger
  • 1 teaspoon chili flakes
  • Warm water to thin as needed

Creamy Peri Peri Sauce

  • 3 tablespoons mild Peri Peri sauce
  • ½ tablespoon tomato paste
  • 1 teaspoon honey
  • 1 garlic clove
  • ½ teaspoon smoked paprika
  • ¼ cup light cream

Instructions

  1. Cut and Season Chicken: Cut chicken thighs in half and trim excess fat. Combine garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper if using. Rub this seasoning mixture evenly all over the chicken pieces to ensure they are fully coated.
  2. Cook Chicken on Stovetop: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and cook for about 6 to 7 minutes on each side until golden brown and cooked through (the internal temperature should reach 165°F / 75°C). Remove from heat and allow chicken to rest for a few minutes before slicing.
  3. Alternative Air Fryer Option: Preheat the air fryer to 400°F (200°C). Place the seasoned chicken pieces in the basket and air fry for 15 minutes, flipping halfway through cooking to ensure even browning.
  4. Rinse Rice: Thoroughly rinse the rice under cold running water until the water runs clear to remove excess starch and improve texture.
  5. Cook Rice: Bring water and salt to a boil in a medium pot. Stir in the rinsed rice, reduce heat to low, cover, and simmer for 15–20 minutes for white rice or up to 40 minutes for brown rice. Once cooking is complete, remove from heat and let the rice rest covered for 10 minutes. Fluff with a fork before serving.
  6. Make Cilantro Lime Sauce: Blend garlic clove, pickled jalapeño slices, cilantro, chives, lime juice, mayo, yogurt, water, and salt until smooth. Adjust consistency with water if needed.
  7. Make Peanut Butter Sauce: Whisk warm water with peanut butter until smooth. Add honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and chili flakes. Whisk or blend with a stick blender until combined and creamy. Thin with additional warm water if necessary.
  8. Make Creamy Peri Peri Sauce: In a small bowl, mix peri peri sauce, tomato paste, honey, garlic, smoked paprika, and light cream. Warm gently in a small pot or microwave briefly before serving.
  9. Prep Toppings: Wash and slice all fresh vegetables including radishes, carrots, cucumber, red onion, avocado, and cherry tomatoes. If using frozen corn or peas, quickly boil or soak in hot water to thaw. Grill red peppers if using fresh.
  10. Assemble Bowls: Place about 1 cup of cooked rice into each bowl. Top with approximately 5 oz (140 grams) of sliced cooked chicken. Add ¼ to ½ cup of desired toppings for a variety of textures and flavors. Drizzle 2 to 3 tablespoons of your chosen sauce over each bowl to finish.

Notes

  • Rinsing the rice is crucial for achieving the perfect fluffy texture by removing excess starch.
  • Internal temperature of chicken should reach 165°F (75°C) to ensure it’s safely cooked.
  • The sauces can be made in advance and stored in the refrigerator for up to 3 days.
  • For a spicier kick, add extra cayenne pepper to the chicken seasoning or choose the creamy Peri Peri sauce.
  • Brown rice requires longer cooking and more water; adjust accordingly.
  • Use fresh vegetables for the best flavor and texture—avoid prepping avocado too early to prevent browning.

Find it online: https://bitezly.com/chicken-and-rice-bowls-with-cilantro-lime-peanut-butter-or-peri-peri-sauces-recipe/