Peri Chicken Burrito Bowls with Garlic Butter Chilli Jam Dippers
Dive into a flavor-packed fiesta with our Peri Chicken Burrito Bowls, where succulent peri-seasoned chicken meets a vibrant medley of fresh toppings. Paired with irresistible garlic butter chili jam dippers, this dish elevates your meal to a whole new level of deliciousness. Get ready to indulge in a bowl of goodness that’s as fun to eat as it is to make!
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(7)
- ½ cucumber, sliced into half moons
- 2 tbsp chopped fresh parsley (30 ml)
- 1 tsp chopped fresh parsley (5 ml)
- 1 tsp chopped garlic (5 ml)
- 2 tbsp pickled red onion (30 ml)
- 2 handfuls shredded lettuce
- 2 medium tomatoes, sliced
🥩Meat & Seafood(1)
- 250g chicken breast, diced (0.55 lbs)
🥛Dairy & Eggs(2)
- 10g light butter, melted (0.7 tbsp)
- 50g grated mozzarella (1.76 oz)
🫙Pantry Staples(2)
- 250g microwave Mexican-style rice (8.82 oz)
- 2 mini tortilla wraps
🧂Spices & Seasonings(5)
- Black pepper
- 1 tsp peri-peri seasoning (5 ml)
- Salt & black pepper
- Pinch of sea salt
- 1 tsp smoked paprika (optional) (5 ml)optional
🍯Sauces & Condiments(1)
- 1 tbsp red wine vinegar (15 ml)
📦Other(4)
- 80g cherry tomatoes, halved (2.82 oz)
- 1½ tbsp peri-peri sauce, divided (22.5 ml)
- 20g Perinaise (0.71 oz)
- 25g sweet chilli jam (0.88 oz)
👨🍳 Instructions
- 1
Add the chicken to a bowl with the seasonings listed and 1 tbsp of the peri sauce. Mix well until evenly coated, then leave to marinate.
- 2
Combine all of the tomato salad ingredients in a bowl. Place in the fridge until ready to serve.
- 3
Fry the chicken until lightly charred and cooked through. Remove from heat and toss through the remaining ½ tbsp peri peri sauce.
- 4
Cook the rice according to the packet instructions.
- 5
Spread the jam over one half of each tortilla and scatter over the mozzarella. Fold over to create two half moons, then cook in a dry frying pan for a couple of mins each side until golden.
- 6
Mix together the butter, chopped garlic and parsley. Brush both sides of the tortilla with the garlic butter, then cook on each side for another 30 seconds. Slice into triangles.
- 7
Divide the rice between two bowls before adding the lettuce, tomato salad, peri chicken, drizzle over the Perinaise and finish with the chopped parsley.
- 8
Serve immediately with the dippers on the side.
💡 Pro Tips
- ✓Marinate the chicken for at least 20-30 minutes rather than just coating and cooking, since peri peri sauce contains acidic components (vinegar, citrus) that need time to break down surface proteins and penetrate the meat for flavor beyond the exterior.timing20-30 minutes
- ✓Cook the chicken over high heat (around 400-450°F on a stovetop equivalent) in a hot, lightly oiled pan to achieve charring via the Maillard reaction before the interior overcooks, since sugar in peri sauce caramelizes quickly and can burn if heat is too low and cook time drags on.technique400-450°F
- ✓Reserve the final ½ tbsp of peri sauce to toss with the cooked chicken off-heat rather than cooking it in, since raw-finished sauce retains brighter acidity and more volatile aromatic compounds that would otherwise cook off or dull during the frying process.technique½ tbsp reserved
- ✓When folding the jam-and-mozzarella tortilla into a half moon, cook it in a dry pan over medium heat for 2-3 minutes per side before adding butter, since the initial dry sear sets the tortilla's structure and prevents the cheese from leaking out before it fully melts.technique2-3 minutes per side
- ✓Brush the garlic butter onto the tortilla only after the initial dry-fry and finish with just 30 seconds per side, since butter's milk solids brown and burn rapidly above 350°F, and adding it too early risks scorching the garlic before the cheese fully melts.timing30 seconds per side
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
Share this recipe
Peri Chicken Burrito Bowls with Garlic Butter Chilli Jam Dippers
Dive into a flavor-packed fiesta with our Peri Chicken Burrito Bowls, where succulent peri-seasoned chicken meets a vibrant medley of fresh toppings. Paired with irresistible garlic butter chili jam dippers, this dish elevates your meal to a whole new level of deliciousness. Get ready to indulge in a bowl of goodness that’s as fun to eat as it is to make!
📝 Ingredients
Serves 2🥬Fresh Produce(7)
- ½ cucumber, sliced into half moons
- 2 tbsp chopped fresh parsley (30 ml)
- 1 tsp chopped fresh parsley (5 ml)
- 1 tsp chopped garlic (5 ml)
- 2 tbsp pickled red onion (30 ml)
- 2 handfuls shredded lettuce
- 2 medium tomatoes, sliced
🥩Meat & Seafood(1)
- 250g chicken breast, diced (0.55 lbs)
🥛Dairy & Eggs(2)
- 10g light butter, melted (0.7 tbsp)
- 50g grated mozzarella (1.76 oz)
🫙Pantry Staples(2)
- 250g microwave Mexican-style rice (8.82 oz)
- 2 mini tortilla wraps
🧂Spices & Seasonings(5)
- Black pepper
- 1 tsp peri-peri seasoning (5 ml)
- Salt & black pepper
- Pinch of sea salt
- 1 tsp smoked paprika (optional) (5 ml)optional
🍯Sauces & Condiments(1)
- 1 tbsp red wine vinegar (15 ml)
📦Other(4)
- 80g cherry tomatoes, halved (2.82 oz)
- 1½ tbsp peri-peri sauce, divided (22.5 ml)
- 20g Perinaise (0.71 oz)
- 25g sweet chilli jam (0.88 oz)
👨🍳 Instructions
- 1
Add the chicken to a bowl with the seasonings listed and 1 tbsp of the peri sauce. Mix well until evenly coated, then leave to marinate.
- 2
Combine all of the tomato salad ingredients in a bowl. Place in the fridge until ready to serve.
- 3
Fry the chicken until lightly charred and cooked through. Remove from heat and toss through the remaining ½ tbsp peri peri sauce.
- 4
Cook the rice according to the packet instructions.
- 5
Spread the jam over one half of each tortilla and scatter over the mozzarella. Fold over to create two half moons, then cook in a dry frying pan for a couple of mins each side until golden.
- 6
Mix together the butter, chopped garlic and parsley. Brush both sides of the tortilla with the garlic butter, then cook on each side for another 30 seconds. Slice into triangles.
- 7
Divide the rice between two bowls before adding the lettuce, tomato salad, peri chicken, drizzle over the Perinaise and finish with the chopped parsley.
- 8
Serve immediately with the dippers on the side.
💡 Pro Tips
- ✓Marinate the chicken for at least 20-30 minutes rather than just coating and cooking, since peri peri sauce contains acidic components (vinegar, citrus) that need time to break down surface proteins and penetrate the meat for flavor beyond the exterior.timing20-30 minutes
- ✓Cook the chicken over high heat (around 400-450°F on a stovetop equivalent) in a hot, lightly oiled pan to achieve charring via the Maillard reaction before the interior overcooks, since sugar in peri sauce caramelizes quickly and can burn if heat is too low and cook time drags on.technique400-450°F
- ✓Reserve the final ½ tbsp of peri sauce to toss with the cooked chicken off-heat rather than cooking it in, since raw-finished sauce retains brighter acidity and more volatile aromatic compounds that would otherwise cook off or dull during the frying process.technique½ tbsp reserved
- ✓When folding the jam-and-mozzarella tortilla into a half moon, cook it in a dry pan over medium heat for 2-3 minutes per side before adding butter, since the initial dry sear sets the tortilla's structure and prevents the cheese from leaking out before it fully melts.technique2-3 minutes per side
- ✓Brush the garlic butter onto the tortilla only after the initial dry-fry and finish with just 30 seconds per side, since butter's milk solids brown and burn rapidly above 350°F, and adding it too early risks scorching the garlic before the cheese fully melts.timing30 seconds per side