Ingredients
Scale
- 1 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp sea salt flakes
- ¼ tsp cracked black pepper
- ¼ cup (60 ml) extra-virgin olive oil
- 800 g (1 lb 12 oz) boneless, skinless chicken thighs, cut into bite-sized pieces (you can use up to 1 kg/2 lb 3 oz of chicken)
PERI PERI MAYONNAISE
- ⅔ cup (160 g) whole-egg mayonnaise (or plain Greek yoghurt)
- 1 tsp sweet paprika
- ½ tsp onion powder
- ¼ tsp sea salt flakes
- 1 tbsp lime juice
- 1–2 tbsp water
CABBAGE SALAD
- 1 cup (75 g) finely shredded red cabbage
- 2 tomatoes, diced
- 1 cup corn kernels (tinned; fresh; or frozen, thawed and steamed)
- ½ bunch coriander (cilantro), finely chopped
- ½ red onion, finely diced
- 1 tbsp lime juice
- ½ tsp sea salt flakes
TO SERVE
- Steamed rice
- Lime wedges (optional)
Instructions
- Marinate the chicken – In a large bowl, combine the paprika, onion powder, garlic powder, oregano, salt, pepper and olive oil. Add the chicken and toss well to coat.
- Cook the chicken (choose your method):
Pan-fry – Heat a large non-stick or cast-iron pan over medium–high heat. Add the chicken in a single layer (cook in batches if needed) and cook for 3–4 minutes per side, or until golden and cooked through.
Oven-bake – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Spread the chicken in a single layer on a baking tray lined with baking (parchment) paper. Bake for 18–20 minutes, or until golden and cooked through. For extra char, place under the oven grill (broiler) for the last 2–3 minutes.
Air fry – Preheat the air fryer to 200°C (400°F). Arrange the chicken in a single layer in the basket (cook in batches if needed). Air fry for 12–15 minutes, shaking halfway, until golden and cooked through. - Make the peri peri mayonnaise – In a small bowl, mix together the mayonnaise (or Greek yoghurt), paprika, onion powder, salt and lime juice until smooth and combined. Refrigerate until ready to serve.
- Make the cabbage salad – In a medium bowl, combine the cabbage, tomato, corn, coriander, red onion, lime juice and salt. Toss using tongs to combine.
- Assemble – Divide the rice and cabbage salad among four bowls. Top with the cooked chicken and juices from the pan/oven tray or air fryer basket. Drizzle with the peri peri mayonnaise. Serve with extra lime wedges, if desired.
Notes
Make ahead
Chicken – Marinate in the fridge in an airtight container up to 24 hours ahead, or freeze raw marinated chicken for up to 2 months. Thaw in the fridge overnight before cooking.
Peri peri mayonnaise – Can be made up to 3 days in advance and stored in the fridge in an airtight container.
Leftovers
Store leftover chicken, rice and toppings separately in airtight containers in the fridge for up to 3 days. Reheat the chicken and rice in the microwave until warmed through. Enjoy as a bowl, wrap filling, or use the chicken as a salad topper.
- Prep Time: 10 minutes
- Cook Time: 15–25 minutes, depending on cooking method
- Category: Chicken, Quick and Easy
- Method: One Pan, Air Fryer, Oven
- Cuisine: Modern Australian