Ingredients

Chicken & Rice Base

• 4 large chicken thighs (or 600g chicken breast)

• 1 large onion, chopped

• 2 bell peppers, sliced

• 1 red chilli, sliced

• 1 tbsp garlic, minced

• 150g dry long grain rice

• 250ml chicken stock

• 2 tbsp peri peri sauce

• 1 tbsp cayenne pepper (adjust to taste)

• 2–3 tbsp peri peri seasoning

• Salt & pepper

Bowl Additions

• 1 tbsp fresh coriander

• Lime wedges

• Extra peri peri drizzle

• 100g charred corn

• 100g halloumi

• 1 tsp honey

• Sprinkle smoked paprika

• Handful spinach

• Cherry tomatoes, chopped

• Cucumber, chopped

• Red onion, thinly sliced

Instructions

1. Add chicken to a bowl with peri peri seasoning and cayenne pepper. Season well and mix.

2. Heat a pan over medium heat and cook chicken for 7–10 minutes until browned and cooked through. Remove and set aside.

3. In the same pan, cook onion, garlic and peppers for 5 minutes until softened.

4. Stir in the rice and peri peri sauce, then pour in the stock. Mix well.

5. Return chicken to the pan, cover and cook on low for 15 minutes until the rice is tender and liquid absorbed.

6. Prepare toppings

• Char the corn in a pan for 2–3 minutes

• Fry the halloumi with honey and smoked paprika for 3–5 minutes until golden

7. Assemble the bowl
Add rice and chicken to bowls, then top with corn, halloumi, salad, spinach and coriander.

8. Finish
Drizzle with peri peri sauce and squeeze over fresh lime.