Always a crowdpleaser, this peri-peri chicken recipe balances the spicy kick with a creamy salad dotted with almonds & pops of corn. Golden turmeric rice adds substance and the special peri-peri sauce the yumminess.
Peri-peri Chicken & Turmeric Rice
Peri-peri Chicken & Turmeric Rice
with a creamy salad
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Almonds
- Chicken
- Colleen's Peri-peri Sauce
- Corn
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Golden Rub
- Mayo
- Peri-Peri Sauce
- Salad Leaves
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
GOLDEN RICE
Place the rinsed rice and the golden rub in a pot with 150ml 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.
CREAMY SALAD
Place the mayo into a salad bowl. Loosen with water in 10ml increments until drizzling consistency. Toss through the shredded leaves, the corn, ½ the almonds, and seasoning. Set aside.
PERI-PERI CHICKEN
While the rice is steaming, place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the heat and deglaze with a splash of water. Baste with the peri-peri sauce, season, and set aside.
AND YOU’RE DONE!
Make a bed of the golden rice, top with the peri-peri chicken strips, drizzling over any remaining pan juices. Serve the creamy salad on the side and garnish with the remaining nuts.
White Basmati Rice - 75ml
Golden Rub - 7,5ml
Mayo - 20ml
Salad Leaves - 20g
Corn - 50g
Almonds - 10g
Free-range Chicken Breast - 1
Colleen's Peri-peri Sauce - 50ml
GOLDEN RICE
Place the rinsed rice and the golden rub in a pot with 300ml 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.
CREAMY SALAD
Place the mayo into a salad bowl. Loosen with water in 10ml increments until drizzling consistency. Toss through the shredded leaves, the corn, ½ the almonds, and seasoning. Set aside.
PERI-PERI CHICKEN
While the rice is steaming, place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the heat and deglaze with a splash of water. Baste with the peri-peri sauce, season, and set aside.
AND YOU’RE DONE!
Make a bed of the golden rice, top with the peri-peri chicken strips, drizzling over any remaining pan juices. Serve the creamy salad on the side and garnish with the remaining nuts.
White Basmati Rice - 150ml
Golden Rub - 15ml
Mayo - 40ml
Salad Leaves - 40g
Corn - 100g
Almonds - 20g
Free-range Chicken Breasts - 2
Peri-peri Sauce - 100ml
GOLDEN RICE
Place the rinsed rice and the golden rub in a pot with 450ml 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.
CREAMY SALAD
Place the mayo into a salad bowl. Loosen with water in 10ml increments until drizzling consistency. Toss through the shredded leaves, the corn, ½ the almonds, and seasoning. Set aside.
PERI-PERI CHICKEN
While the rice is steaming, place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the heat and deglaze with a splash of water. Baste with the peri-peri sauce, season, and set aside.
AND YOU’RE DONE!
Make a bed of the golden rice, top with the peri-peri chicken strips, drizzling over any remaining pan juices. Serve the creamy salad on the side and garnish with the remaining nuts.
White Basmati Rice - 225ml
Golden Rub - 22,5ml
Mayo - 60ml
Salad Leaves - 60g
Corn - 150g
Almonds - 30g
Free-range Chicken Breasts - 3
Peri-peri Sauce - 150ml
GOLDEN RICE
Place the rinsed rice and the golden rub in a pot with 600ml 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.
CREAMY SALAD
Place the mayo into a salad bowl. Loosen with water in 10ml increments until drizzling consistency. Toss through the shredded leaves, the corn, ½ the almonds, and seasoning. Set aside.
PERI-PERI CHICKEN
While the rice is steaming, place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the heat and deglaze with a splash of water. Baste with the peri-peri sauce, season, and set aside.
AND YOU’RE DONE!
Make a bed of the golden rice, top with the peri-peri chicken strips, drizzling over any remaining pan juices. Serve the creamy salad on the side and garnish with the remaining nuts.
White Basmati Rice - 300ml
Golden Rub - 30ml
Mayo - 80ml
Salad Leaves - 80g
Corn - 200g
Almonds - 40g
Free-range Chicken Breasts - 4
Peri-peri Sauce - 200ml
Woolies Products in this dish
