A steaming serving of zesty coriander-infused rice is complemented by silky onion and golden chicken, deliciously coated in a creamy peri-peri sauce. Served with a tangy tomato salsa. It’s freshness and flavour on a plate, Chef!
Peri-peri Chicken
Peri-peri Chicken
with coriander rice
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Chicken
- Creamy Peri Peri
- Cucumber
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Lemon
- Onion
- Onions
- Tomato
- Tomatoes
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
CORIANDER RICE
Boil the kettle. Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, add ½ the coriander, and the Lemon zest (to taste). Set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SALSA
To a bowl, add the tomato, the Cucumber, and a squeeze of lemon juice. Season and set aside.
FRY THE Chicken
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 pan, season, and set aside.
CREAMY PERI-PERI SAUCE
Return the pan to medium heat with a drizzle of oil (if necessary). Fry the onion until golden, 4-5 minutes (shifting occasionally). Add the creamy peri-peri sauce, and 100ml [200ml]|#7DA0D7 of boiling water. Simmer until slightly thickened, 8-10 minutes. Add the Chicken, and seasoning before plating up.
ALL TOGETHER
Plate up the fragrant rice, and top with the creamy peri-peri Chicken. Garnish with the remaining coriander, side with the salsa, and any remaining lemon wedges. Tuck in!
CORIANDER RICE
Boil the kettle. Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, add ½ the coriander, and the Lemon zest (to taste). Set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SALSA
To a bowl, add the tomato, the Cucumber, and a squeeze of lemon juice. Season and set aside.
FRY THE Chicken
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 pan, season, and set aside.
CREAMY PERI-PERI SAUCE
Return the pan to medium heat with a drizzle of oil (if necessary). Fry the onion until golden, 4-5 minutes (shifting occasionally). Add the creamy peri-peri sauce, and 100ml [200ml]|#7DA0D7 of boiling water. Simmer until slightly thickened, 8-10 minutes. Add the Chicken, and seasoning before plating up.
ALL TOGETHER
Plate up the fragrant rice, and top with the creamy peri-peri Chicken. Garnish with the remaining coriander, side with the salsa, and any remaining lemon wedges. Tuck in!
CORIANDER RICE
Boil the kettle. Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, add ½ the coriander, and the Lemon zest (to taste). Set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SALSA
To a bowl, add the tomato, the Cucumber, and a squeeze of lemon juice. Season and set aside.
FRY THE Chicken
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 pan, season, and set aside.
CREAMY PERI-PERI SAUCE
Return the pan to medium heat with a drizzle of oil (if necessary). Fry the onion until golden, 6-7 minutes (shifting occasionally). Add the creamy peri-peri sauce, and 300ml [400ml]|#7DA0D7 of boiling water. Simmer until slightly thickened, 10-12 minutes. Add the Chicken, and seasoning before plating up.
ALL TOGETHER
Plate up the fragrant rice, top with the creamy peri peri Chicken. Garnish with the remaining coriander, side with the salsa, and any remaining lemon wedges. Tuck in!
CORIANDER RICE
Boil the kettle. Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, add ½ the coriander, and the Lemon zest (to taste). Set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SALSA
To a bowl, add the tomato, the Cucumber, and a squeeze of lemon juice. Season and set aside.
FRY THE Chicken
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 pan, season, and set aside.
CREAMY PERI-PERI SAUCE
Return the pan to medium heat with a drizzle of oil (if necessary). Fry the onion until golden, 6-7 minutes (shifting occasionally). Add the creamy peri-peri sauce, and 300ml [400ml]|#7DA0D7 of boiling water. Simmer until slightly thickened, 10-12 minutes. Add the Chicken, and seasoning before plating up.
ALL TOGETHER
Plate up the fragrant rice, top with the creamy peri peri Chicken. Garnish with the remaining coriander, side with the salsa, and any remaining lemon wedges. Tuck in!
Frequently Asked Questions
What is the preparation time for Peri-peri Chicken?
The preparation time for Peri-peri Chicken with coriander rice is between 20 and 40 minutes.
What is the total time required to make Peri-peri Chicken with coriander rice?
The total time required to make Peri-peri Chicken with coriander rice is between 30 and 50 minutes.
How many servings does Peri-peri Chicken provide?
4 servings
What are the main ingredients in Peri-peri Chicken?
Chicken, Creamy Peri Peri, Cucumber, Free-range Chicken Mini Fillets, Fresh Coriander, Lemon, Onion, Onions, Tomato, Tomatoes, White Basmati Rice
What is the nutritional information of Peri-peri Chicken?
Calories: 653, Carbs: 93 grams, Fat: grams, Protein: 46 grams, Sugar: 16 grams, Salt: 114 grams
How do I prepare Peri-peri Chicken?
ALL TOGETHER: Plate up the fragrant rice, and top with the creamy peri-peri chicken. Garnish with the remaining coriander, side with the salsa, and any remaining lemon wedges. Tuck in! CREAMY PERI-PERI SAUCE: Return the pan to medium heat with a drizzle of oil (if necessary). Fry the onion until golden, 4-5 minutes (shifting occasionally). Add the creamy peri-peri sauce, and 100ml [200ml]|#7DA0D7 of boiling water. Simmer until slightly thickened, 8-10 minutes. Add the chicken, and seasoning before plating up. FRY THE CHICKEN: 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 pan, season, and set aside. SALSA: To a bowl, add the tomato, the cucumber, and a squeeze of lemon juice. Season and set aside. CORIANDER RICE: Boil the kettle. Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, add ½ the coriander, and the lemon zest (to taste). 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?
Chicken, Creamy Peri Peri, Cucumber, Free-range Chicken Mini Fillets, Fresh Coriander, Lemon, Onion, Onions, Tomato, Tomatoes, White Basmati Rice
How many calories does Peri-peri Chicken have?
653 calories
How much fat content does Peri-peri Chicken have?
grams
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