eCook Meal
Peri-peri Chicken & Turmeric Rice
with charred corn on the cob & a fresh salad
A creamy element is always a sure-fire way to calm down the spiciness on your plate, Chef. We’ve used this tasty trick by adding a zesty yoghurt to coat the fresh olive salad. This balances the delectably fiery peri-peri chicken breast, served on a bed of turmeric & masala rub-infused jasmine rice and a buttery corn on the cob.
Serving guide
Choose your portion size.
GOLDEN RICE
Place the rice and golden rub in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED CORN
Place a pan over medium heat with a drizzle of oil and a knob of butter. Fry the corn until lightly charred, 4-5 minutes (turning as it colours). Remove from the pan, season, and set aside. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
PERI-PERI Chicken & SALAD
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and season. Fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the heat and then baste with the peri-peri sauce (to taste). Rinse the salad leaves and roughly shred. In a bowl, combine the leaves, olives, nuts, and lemon yoghurt (to taste).
TIME TO EAT
Make a bed of the golden rice, top with the peri-peri Chicken, side with the corn, and the salad. Well done, Chef!
GOLDEN RICE
Place the rice and golden rub in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED CORN
Place a pan over medium heat with a drizzle of oil and a knob of butter. Fry the corn until lightly charred, 4-5 minutes (turning as it colours). Remove from the pan, season, and set aside. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
PERI-PERI Chicken & SALAD
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and season. Fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the heat and then baste with the peri-peri sauce (to taste). Rinse the salad leaves and roughly shred. In a bowl, combine the leaves, olives, nuts, and lemon yoghurt (to taste).
TIME TO EAT
Make a bed of the golden rice, top with the peri-peri Chicken, side with the corn, and the salad. Well done, Chef!
GOLDEN RICE
Place the rice and golden rub in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED CORN
Place a pan over medium heat with a drizzle of oil and a knob of butter. Fry the corn until lightly charred, 6-8 minutes (turning as it colours). Remove from the pan, season, and set aside. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
PERI-PERI Chicken & SALAD
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and season. Fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the heat and then baste with the peri-peri sauce (to taste). Rinse the salad leaves and roughly shred. In a bowl, combine the leaves, olives, nuts, and lemon yoghurt (to taste).
TIME TO EAT
Make a bed of the golden rice, top with the peri-peri Chicken, side with the corn, and the salad. Well done, Chef!
GOLDEN RICE
Place the rice and golden rub in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED CORN
Place a pan over medium heat with a drizzle of oil and a knob of butter. Fry the corn until lightly charred, 6-8 minutes (turning as it colours). Remove from the pan, season, and set aside. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
PERI-PERI Chicken & SALAD
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and season. Fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the heat and then baste with the peri-peri sauce (to taste). Rinse the salad leaves and roughly shred. In a bowl, combine the leaves, olives, nuts, and lemon yoghurt (to taste).
TIME TO EAT
Make a bed of the golden rice, top with the peri-peri Chicken, side with the corn, and the salad. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R154.05
for 4 servings · R38.51 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Peri-peri Sauce needs 200 mlHabanero Peri Peri Sauce 250 ml 250 ml at R54.99 · 80% of packR43.99
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Pitted Kalamata Olives needs 80 gKalamata Olives 825 g 825 g at R149.99 · 10% of packR14.54
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
Not in the Woolies basket — source these elsewhere:
- Lemon Yoghurt
- Golden Rub
- Corn on the Cobs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Peri-peri Chicken & Turmeric Rice?
The preparation time for Peri-peri Chicken & Turmeric Rice with charred corn on the cob & a fresh salad is between 20 and 25 minutes.
What is the total time required to make Peri-peri Chicken & Turmeric Rice with charred corn on the cob & a fresh salad?
The total time required to make Peri-peri Chicken & Turmeric Rice with charred corn on the cob & a fresh salad is between 20 and 25 minutes.
How many servings does Peri-peri Chicken & Turmeric Rice provide?
4 servings
What are the main ingredients in Peri-peri Chicken & Turmeric Rice?
Almonds, Corn On The Cob/s, Corn on the Cobs, Free-range Chicken Breast/s, Free-range Chicken Breasts, Golden Rub, Lemon Yoghurt, Peri-Peri Sauce, Pitted Kalamata Olives, Salad Leaves, White Basmati Rice
What is the nutritional information of Peri-peri Chicken & Turmeric Rice?
Calories: 741, Carbs: 80 grams, Fat: grams, Protein: 51.1 grams, Sugar: 8.1 grams, Salt: 281 grams
How do I prepare Peri-peri Chicken & Turmeric Rice?
TIME TO EAT: Make a bed of the golden rice, top with the peri-peri chicken, side with the corn, and the salad. Well done, Chef! CHARRED CORN: Place a pan over medium heat with a drizzle of oil and a knob of butter. Fry the corn until lightly charred, 4-5 minutes (turning as it colours). Remove from the pan, season, and set aside. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway). PERI-PERI CHICKEN & SALAD: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel and season. Fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the heat and then baste with the peri-peri sauce (to taste). Rinse the salad leaves and roughly shred. In a bowl, combine the leaves, olives, nuts, and lemon yoghurt (to taste). GOLDEN RICE: Place the rice and golden rub in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Peri-peri Chicken & Turmeric Rice?
Almonds, Corn On The Cob/s, Corn on the Cobs, Free-range Chicken Breast/s, Free-range Chicken Breasts, Golden Rub, Lemon Yoghurt, Peri-Peri Sauce, Pitted Kalamata Olives, Salad Leaves, White Basmati Rice
How many calories does Peri-peri Chicken & Turmeric Rice have?
741 calories
How much fat content does Peri-peri Chicken & Turmeric Rice have?
grams