African Inspired Chicken Bowl

This African inspired Chicken Bowl is a fusion dish that consists of African yellow rice, caramelized corn, arugula that has been tossed in a sweet lime vinaigrette, cucumbers, tender sweet pepper chicken and then it is topped with a mild chili pepper mayonnaise.

This meal is hearty, healthy and completely delicious! It’s full of interesting flavors and textures that all work together to make a harmonious chicken bowl creation.

This recipe is my “copycat” if you will, of the chicken bowl at a restaurant in Utah called the Zulu Grill. I cannot truly call this recipe a copycat because I do not use piri piri chili peppers in it, but I do use their cousins, the sweet paprika, sriracha and ground chili pepper and it creates a very similar flavor profile as the piri piri chili pepper does.

A few weeks ago I opened up my Instagram to suggestions of what salad recipes people order at restaurants that they wanted me to create a recipe for and this was a suggested “salad”. I was intrigued and decided to take it on even though it technically isn’t a salad, it does have arugula and cucumber so it does have a salad vibe to it.

I love this recipe and really love the fun flavors that all come together in it.

Here is how you make this African inspired chicken bowl: (printable recipe card is below)

Makes 3 large servings

For the yellow rice:

• 1 1/2 cups white rice
• 3 cups chicken broth
• 3 tablespoons capers
• 1/2 cup green grapes – cut into quarters
• 1/2 teaspoon ground turmeric
• 1 1/2 teaspoons curry powder
• 1 1/2 teaspoons sugar
• 1/2 teaspoon salt – more to taste at end if needed

For the chicken:

• 1 pound chicken breasts or tenders work too
• 2 tablespoons yogurt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Dash of paprika
• 1/2 teaspoon seasoned salt

For the corn:

• 1 1/2 cups corn – canned, frozen or fresh
• Dash of salt
• 1 teaspoon oil

For the sweet lime vinaigrette:

• 1 1/2 tablespoons lime juice
• 1 1/2 teaspoons sugar
• 1/4 teaspoon mustard
• Dash of salt
• 2 tablespoons oil – flavor neutral

For the chili pepper mayo:

• 4 1/2 tablespoons
• mayo 3/4 teaspoon sriracha

Sides for the bowl:

• 3 large handfuls arugula
• 1 cucumber – thinly sliced
• 1 1/2 avocado’s – 1/2 per serving

To make the bowls:

• ~1 cup yellow rice
• ~1/2 cup corn
• Handful of arugula that has been tossed in about 1 tablespoon of the sweet lime vinaigrette
• ~1/4 cup cucumbers
• 1/2 of an avocado
• ~1/2 cup chicken -diced
• ~1 1/2 of the chili pepper mayo

Instructions

To make the yellow rice:

1. Start by adding all of the ingredients to a pot and bringing ingredients to a boil in a covered pot.
2. Next, reduce heat to a low simmer and let rice simmer for about 15-20 minutes or until the rice is cooked, Add more chicken broth if rice needs additional cooking time.
3. Stir rice, taste and add more salt as desired.

To make the chicken:

1. Add the chicken to a bowl or zip lock bag along with the yogurt and seasonings and mix around so chicken is nicely coated.
2. To grill chicken: Grill at 400 F. for about 20-30 minutes or cooked through, internal temperature should be 165 F.
3. To oven bake chicken: In a baking dish, bake at 400 F. for roughly 20-25 minutes or until chicken cooked through, internal temperature should be 165 F..
4. To air fry chicken: Place chicken in air fryer and cook on 400 F. for 15-20 minutes or until chicken is cooked through.
5. To skillet cook chicken: Dice the seasoned chicken and sauté it in a skillet with a little oil.

To make the corn:

1. Add corn, oil an salt to a skillet and sauté until it is cooked through.

To make the sweet lime vinaigrette:

1. Add all ingredients together and whisk until combined.

To make the chili pepper mayo:

1. Add ingredients together and mix well.

To assemble bowl:

1. Add the yellow rice, cooked corn, toss the arugula in the lime dressing, add cucumbers, half of an avocado, cooked chicken and top with the chili pepper mayo.
2. Mix together and enjoy.

Here are a few other recipes you may also enjoy:

Wild Rice and Kale Salad
Harissa Chicken and Rice Wrap
Spicy Crab Chowder
Instant Pot Paella