Description
Delicious and satisfying Chicken & Rice Bowls featuring tender seasoned chicken thighs, fluffy jasmine or brown rice, fresh veggies, and your choice of flavorful homemade sauces. Perfectly balanced with a variety of textures and bright, zesty, and creamy sauces for a customizable, crowd-pleasing meal ready in 40 minutes.
Ingredients
Chicken
- 8 boneless skinless chicken thighs (about 1.2 lb / 1.2 kilograms, cut in half)
- 2 tablespoons olive oil
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
Rice
- 1 ½ cups white jasmine or brown rice
- 2 ½ cups water (add 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 powder
- ½ teaspoon ginger powder
- 1 teaspoon chili flakes
- Warm water to thin (quantity 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
- Cut and Season the Chicken: Trim any extra fat from chicken thighs and cut each thigh in half. In a bowl, combine garlic powder, onion powder, smoked paprika, salt, black pepper, and optional cayenne pepper. Rub the seasoning mix all over the chicken pieces to coat evenly.
- Cook the Chicken on Stovetop: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and cook for about 6–7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (75°C). Remove from heat and let rest for a few minutes, then slice the chicken.
- Alternative Air Fryer Method: 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.
- Rinse the Rice: Rinse the rice under cold water in a fine-mesh sieve until the water runs clear to remove excess starch for better texture.
- Cook the Rice: Bring 2 ½ cups water and ½ teaspoon salt to a boil in a medium pot. Add rinsed rice, stir once, reduce heat to low, cover tightly, and simmer. Cook white rice for 15–20 minutes or brown rice up to 40 minutes until water is absorbed. Remove from heat and let rice rest covered for 10 minutes. Fluff with a fork before serving.
- Make the Cilantro Lime Sauce: In a blender or food processor, combine garlic, pickled jalapeños, cilantro, chives, lime juice, mayo, yogurt, water, and salt. Blend until smooth and creamy.
- Make the Peanut Butter Sauce: In a bowl, whisk warm water with peanut butter until smooth. Add honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and chili flakes; whisk until well combined. Use a stick blender if needed to achieve smooth consistency, adding water to thin if too thick.
- Make the Creamy Peri Peri Sauce: Mix peri peri sauce, tomato paste, honey, garlic, smoked paprika, and light cream in a small bowl until well combined. Warm gently in a small pot or microwave just before serving.
- Prep the Toppings: Wash, peel, and slice fresh vegetables like radishes, carrots, cucumber, red onion, avocado, and cherry tomatoes. If using frozen peas or corn, briefly boil or soak in hot water until warmed. Grill red peppers if necessary and dice.
- Assemble the Bowls: Spoon about 1 cup of cooked rice into each bowl. Top with approximately 5 oz (140 grams) sliced cooked chicken. Add your choice of toppings in generous portions (around ¼ to ½ cup each) for variety. Drizzle 2–3 tablespoons of your preferred sauce over the top. Serve immediately and enjoy!
Notes
- Rinsing rice removes excess starch and improves fluffiness.
- Internal temperature of chicken should reach 165°F (75°C) for safety.
- Seasonings can be adjusted or omitted according to your spice preference.
- Use a stick blender or whisk to get sauces smooth; warm water helps thin peanut butter sauce consistency.
- Fresh avocado and cucumber should be sliced just before serving to prevent browning.
- Resting cooked chicken helps retain juices and improve tenderness.
- Brown rice requires longer cooking time and possibly more water.
- Air fryer method is a convenient alternative to pan cooking, producing crispy chicken without added oil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
