Imported from Instagram

Pepe’s-Inspired Chicken Rice

Name: Pepe’s-Inspired Chicken Rice
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 0.5 kg Boneless chicken (Cut into bite-sized pieces); Olive oil (For the chicken marinade; amount not specified); 0.5 tsp Salt; 0.5 tsp Black pepper; 1 tsp Dried parsley (For the chicken); 1 tsp Paprika (Powder); 0.5 tsp Crushed chilli; 1 tsp Garlic powder; 0.5 tsp Onion powder; 1 tbsp Tomato purée; Olive oil (For the rice; amount not specified); 1.5 tsp Biryani masala; 1 cup Rice (Soaked and drained; variety not specified); 1.5 cup Water; Cucumber (Chopped; amount not specified); Tomatoes (Chopped; amount not specified); Red onion (Sliced; amount not specified); Sumac (To taste); Lemon juice (To taste; for the salad); 2 tbsp Yoghurt (For the garlic sauce); 1 tbsp Mayonnaise (For the garlic sauce); Lemon juice (To taste; for the garlic sauce); Garlic (Crushed; amount not specified); Salt (To taste; for the garlic sauce); Dried parsley (To taste; for the garlic sauce)

Recipe by Bia Eats @rabbikha06 · Instagram

Imported by Nouhaila Jouibi on SeeMeCook

Spiced, pan-charred chicken served with biryani-seasoned rice, a fresh sumac-lemon salad, and creamy garlic sauce. A homemade take on Pepe’s-style chicken rice.

4 servings70 minSouth Asian

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Ingredients

0.5 kg Boneless chicken (Cut into bite-sized pieces)
Olive oil (For the chicken marinade; amount not specified)
0.5 tsp Salt
0.5 tsp Black pepper
1 tsp Dried parsley (For the chicken)
1 tsp Paprika (Powder)
0.5 tsp Crushed chilli
1 tsp Garlic powder
0.5 tsp Onion powder
1 tbsp Tomato purée
Olive oil (For the rice; amount not specified)
1.5 tsp Biryani masala
1 cup Rice (Soaked and drained; variety not specified)
1.5 cup Water
Cucumber (Chopped; amount not specified)
Tomatoes (Chopped; amount not specified)
Red onion (Sliced; amount not specified)
Sumac (To taste)
Lemon juice (To taste; for the salad)
2 tbsp Yoghurt (For the garlic sauce)
1 tbsp Mayonnaise (For the garlic sauce)
Lemon juice (To taste; for the garlic sauce)
Garlic (Crushed; amount not specified)
Salt (To taste; for the garlic sauce)
Dried parsley (To taste; for the garlic sauce)

Steps

1
Cut the boneless chicken into bite-sized pieces.
2
Combine the chicken with olive oil, salt, black pepper, dried parsley, paprika, crushed chilli, garlic powder, onion powder, and tomato purée. Mix to coat the pieces evenly.
3
Marinate the chicken for at least 30 minutes.
4
Cook the chicken in a pan until fully cooked and nicely charred.
5
Heat olive oil in a pan for the rice and add the biryani masala.
6
Add the soaked and drained rice to the pan.
7
Pour in the water. Cover and cook over low heat until the rice is tender and the water has been absorbed.
8
Chop the cucumber and tomatoes, and slice the red onion.
9
Season the salad vegetables with sumac and lemon juice, then mix well.
10
Combine the yoghurt, mayonnaise, lemon juice, crushed garlic, salt, and dried parsley. Mix until smooth.
11
Plate the peri rice, add the chicken and fresh salad, then drizzle generously with garlic sauce. Serve.

Notes

The source gives no quantities for several ingredients, including the olive oil, salad vegetables, and some garlic-sauce ingredients. It also does not specify the rice variety, chicken cooking time or temperature, or the rice cooking duration.