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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Peri-peri Chicken & Turmeric Rice?
The preparation time for Peri-peri Chicken & Turmeric Rice with a creamy salad is between 15 and 20 minutes.
What is the total time required to make Peri-peri Chicken & Turmeric Rice with a creamy salad?
The total time required to make Peri-peri Chicken & Turmeric Rice with a creamy 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, 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
What is the nutritional information of Peri-peri Chicken & Turmeric Rice?
Calories: 685, Carbs: 75 grams, Fat: grams, Protein: 46.1 grams, Sugar: 5.1 grams, Salt: 317 grams
How do I prepare Peri-peri Chicken & Turmeric Rice?
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. 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. 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. 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.
What should be prepared from my kitchen to make Peri-peri Chicken & Turmeric Rice?
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
How many calories does Peri-peri Chicken & Turmeric Rice have?
685 calories
How much fat content does Peri-peri Chicken & Turmeric Rice have?
grams
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