Piri Piri Chicken Bowls

Piri piri chicken in a white bowl served with white rice, black beans and a green sauce.

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These Piri Piri Chicken Bowls are packed full of flavor and spice with a rice and beans base, roasted plantains, the ultimate piri piri chicken and of course, spicy sauce! Dump it all into a bowl to ensure the best flavor in every bite.



For the piri piri chicken:

  • 1.5 lbs boneless skinless chicken breasts, chopped into bite-sized pieces
  • 2 garlic cloves, minced
  • 1 bird’s eye chili pepper (or serrano pepper), finely chopped*
  • juice, 1/2 lemon
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 3/4 tsp salt

For the bowls:

  • 1 cup dry rice (white or brown)
  • 1 can black beans, rinsed and drained
  • 1 large yellow plantain, peeled and sliced diagonally
  • 1 tbsp olive oil

For the spicy green sauce:

  • 3 tbsp olive oil
  • 1 small shallot, roughly chopped
  • 1 bird’s eye chili pepper (or serrano pepper), roughly chopped*
  • 1 bunch fresh cilantro, stems included
  • 1/2 lime, juiced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup water

*deseed peppers to reduce spice or keep them in to increase spice


  1. In a large bowl combine chicken breast pieces with garlic cloves, chili pepper, lemon, olive oil, paprika and salt. Let marinate for 20 minutes (or overnight in fridge).
  2. Make rice according to package instructions. When rice is done stir black beans directly into pot to combine.
  3. Preheat to 400 degrees F.
  4. Place sliced plantains on a lined baking sheet and drizzle with olive oil. Bake for 10 minutes.
  5. Remove plantains from oven and using either a mallet or the base of cup, squish the plantains so they flatten out (see picture above).
  6. Move flattened plantains to one side of pan and add marinated chicken to the other side.
  7. Bake for 15 minutes. Increase heat to broil and broil chicken and plantains for 2-3 minutes. Watch carefully to ensure they don’t burn. Remove from oven and set aside.
  8. Add all sauce ingredients to a blender and blend until well combined.
  9. To plate: add rice and bean mixture to a shallow bowl and top with roasted plantain and chicken. Drizzle with spicy sauce.
  10. Store ingredients separately for up to 3 days in the fridge.