Spicy Yellow Rice, Peri Peri Chicken, and Peri Peri Cream Sauce
Spicy Yellow Rice, Peri Peri Chicken, and Peri Peri Cream Sauce
Ingredients
For the Peri Peri Chicken
- 2 chicken breasts, scored with cuts
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- 1 teaspoon dried parsley
- 3 tablespoons peri peri hot marinade
- 3 tablespoons peri peri medium marinade
- 1 tablespoon lemon juice
- 1 tablespoon low fat mayonnaise
- 1 teaspoon red chilli flakes
- 1 teaspoon black pepper
For the Spicy Yellow Rice
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon minced garlic
- 2 green chillies
- 1 teaspoon paprika
- 1 teaspoon coriander powder
- 1 teaspoon red chilli flakes
- 1 teaspoon turmeric powder
- salt, to taste
- 1 tablespoon tomato paste
- 1 can reduced fat coconut milk, 400ml
- 2 cups basmati rice, washed
- few green chillies, additional, for cooking with rice
- garam masala, for sprinkling
For the Peri Peri Cream Sauce
- 1 tablespoon oil
- 1 teaspoon minced garlic
- 1 teaspoon red chilli flakes
- 1 teaspoon paprika
- salt, to taste
- 3 tablespoons peri peri sauce
- a bit water
- 1 teaspoon peri peri seasoning
- 1 teaspoon black pepper
- 1 teaspoon dried parsley
- 250 ml reduced fat coconut milk
- 1 tablespoon heavy cream
Instructions
- 1
Place the scored chicken breasts into a large mixing bowl.
⏱️ 1 min
- 2
Add salt, paprika, garlic granules, onion granules, and dried parsley to the chicken.
⏱️ 1 min
- 3
Pour in peri peri hot marinade, peri peri medium marinade, lemon juice, low fat mayonnaise, black pepper, and red chilli flakes.
⏱️ 2 min
- 4
Using your hands, thoroughly coat the chicken with all the added ingredients, ensuring it is very well marinated.
⏱️ 3 min
- 5
Line an air fryer tray with baking paper and carefully place the marinated chicken breasts onto the lined tray.
⏱️ 2 min
- 6
Air fry the chicken at 180°C for 25 minutes. Flip the chicken breasts over after the first 20 minutes of cooking.
⏱️ 25 min•🌡️ 180
- 7
While the chicken is cooking, heat 1 tablespoon of oil in the pot of a rice cooker. Add cumin seeds and minced garlic, stir-frying for a few seconds until fragrant. If the garlic starts to burn, add a splash of water to cool it down.
⏱️ 3 min
- 8
Add the 2 green chillies (sliced or whole), paprika, coriander powder, red chilli flakes, turmeric powder, and salt to taste. Cook the mixture with a splash of water for 2 minutes, stirring occasionally.
⏱️ 4 min
- 9
Add tomato paste and continue to cook for another 2 minutes, mixing well.
⏱️ 2 min
- 10
Pour in the can of reduced fat coconut milk and bring the mixture to a boil.
⏱️ 3 min
- 11
Add the washed basmati rice, mix thoroughly, then sprinkle some garam masala on top and add a few more green chillies.
⏱️ 2 min
- 12
Pressure cook the rice mixture for 8 minutes.
⏱️ 8 min
- 13
While the rice and chicken are finishing, heat 1 tablespoon of oil in a pan for the sauce. Add minced garlic and stir-fry until fragrant.
⏱️ 2 min
- 14
Add red chilli flakes, paprika, and salt to taste. Pour in peri peri sauce. Add a bit of water and cook for 2 minutes, stirring constantly.
⏱️ 3 min
- 15
Add peri peri seasoning, black pepper, and dried parsley. Pour in reduced fat coconut milk and heavy cream.
⏱️ 2 min
- 16
Cook the sauce for 5-6 minutes, stirring until it reaches the desired creamy consistency.
⏱️ 6 min
- 17
To serve, mould the spicy yellow rice into a dome shape on a serving plate. Slice the air-fried peri peri chicken and arrange it next to the rice.
⏱️ 3 min
- 18
Spoon the prepared peri peri cream sauce generously over the chicken and rice. Garnish with fresh or dried parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Yellow Rice, Peri Peri Chicken, and Peri Peri Cream Sauce
For the Peri Peri Chicken
- 2 chicken breasts, scored with cuts
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- 1 teaspoon dried parsley
- 3 tablespoons peri peri hot marinade
- 3 tablespoons peri peri medium marinade
- 1 tablespoon lemon juice
- 1 tablespoon low fat mayonnaise
- 1 teaspoon red chilli flakes
- 1 teaspoon black pepper
For the Spicy Yellow Rice
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon minced garlic
- 2 green chillies
- 1 teaspoon paprika
- 1 teaspoon coriander powder
- 1 teaspoon red chilli flakes
- 1 teaspoon turmeric powder
- salt, to taste
- 1 tablespoon tomato paste
- 1 can reduced fat coconut milk, 400ml
- 2 cups basmati rice, washed
- few green chillies, additional, for cooking with rice
- garam masala, for sprinkling
For the Peri Peri Cream Sauce
- 1 tablespoon oil
- 1 teaspoon minced garlic
- 1 teaspoon red chilli flakes
- 1 teaspoon paprika
- salt, to taste
- 3 tablespoons peri peri sauce
- a bit water
- 1 teaspoon peri peri seasoning
- 1 teaspoon black pepper
- 1 teaspoon dried parsley
- 250 ml reduced fat coconut milk
- 1 tablespoon heavy cream
Instructions
- 1
Place the scored chicken breasts into a large mixing bowl.
⏱️ 1 min - 2
Add salt, paprika, garlic granules, onion granules, and dried parsley to the chicken.
⏱️ 1 min - 3
Pour in peri peri hot marinade, peri peri medium marinade, lemon juice, low fat mayonnaise, black pepper, and red chilli flakes.
⏱️ 2 min - 4
Using your hands, thoroughly coat the chicken with all the added ingredients, ensuring it is very well marinated.
⏱️ 3 min - 5
Line an air fryer tray with baking paper and carefully place the marinated chicken breasts onto the lined tray.
⏱️ 2 min - 6
Air fry the chicken at 180°C for 25 minutes. Flip the chicken breasts over after the first 20 minutes of cooking.
⏱️ 25 min•🌡️ 180 - 7
While the chicken is cooking, heat 1 tablespoon of oil in the pot of a rice cooker. Add cumin seeds and minced garlic, stir-frying for a few seconds until fragrant. If the garlic starts to burn, add a splash of water to cool it down.
⏱️ 3 min - 8
Add the 2 green chillies (sliced or whole), paprika, coriander powder, red chilli flakes, turmeric powder, and salt to taste. Cook the mixture with a splash of water for 2 minutes, stirring occasionally.
⏱️ 4 min - 9
Add tomato paste and continue to cook for another 2 minutes, mixing well.
⏱️ 2 min - 10
Pour in the can of reduced fat coconut milk and bring the mixture to a boil.
⏱️ 3 min - 11
Add the washed basmati rice, mix thoroughly, then sprinkle some garam masala on top and add a few more green chillies.
⏱️ 2 min - 12
Pressure cook the rice mixture for 8 minutes.
⏱️ 8 min - 13
While the rice and chicken are finishing, heat 1 tablespoon of oil in a pan for the sauce. Add minced garlic and stir-fry until fragrant.
⏱️ 2 min - 14
Add red chilli flakes, paprika, and salt to taste. Pour in peri peri sauce. Add a bit of water and cook for 2 minutes, stirring constantly.
⏱️ 3 min - 15
Add peri peri seasoning, black pepper, and dried parsley. Pour in reduced fat coconut milk and heavy cream.
⏱️ 2 min - 16
Cook the sauce for 5-6 minutes, stirring until it reaches the desired creamy consistency.
⏱️ 6 min - 17
To serve, mould the spicy yellow rice into a dome shape on a serving plate. Slice the air-fried peri peri chicken and arrange it next to the rice.
⏱️ 3 min - 18
Spoon the prepared peri peri cream sauce generously over the chicken and rice. Garnish with fresh or dried parsley, if desired.
⏱️ 1 min