Peri Peri Perinaise Chicken with Golden Egg Turmeric Rice
Make peri peri chicken with creamy perinaise and golden egg turmeric rice for a bold, flavour-packed dinner with warm spices and easy comfort.
A cozy, family-friendly dinner that brings everyone to the table—this Peri-Peri chicken and golden egg rice bowl is packed with flavor, comfort, and just the right touch of excitement. Tender chicken is marinated and cooked with the star ingredient, Nando’s Original Perinaise Peri-Peri sauce, giving it a creamy, tangy kick that kids and adults both love. Paired with fluffy turmeric rice, sweet peas, and soft egg ribbons, it’s a simple, feel-good meal finished with a generous drizzle of Perinaise for that extra “wow” factor in every bite.
Peri Peri Chicken with Golden Egg Turmeric Rice
This peri peri chicken with turmeric rice is bold, creamy and packed with colour. Tender chicken is paired with golden egg turmeric rice, then finished with creamy perinaise, fresh cilantro, green onions and sliced red chili. The combination is spicy, savoury and a little rich, but the fresh toppings keep everything tasting balanced.
Why You’ll Love This Peri Peri Chicken Dinner
The flavours work really well together. The peri peri chicken brings heat, the turmeric rice adds warmth and colour, and the egg makes the rice feel more substantial. A drizzle of perinaise ties it all together. I like adding the fresh herbs and chili right at the end so they stay bright and don’t disappear into the dish.
Perfect for an Easy Weeknight Dinner
Serve this peri peri chicken with golden egg turmeric rice when you want something more exciting than a basic chicken dinner but still easy enough for a weeknight. It works especially well for casual family meals, cold-weather dinners or anytime you’re craving something warm, spicy and filling.
How to Make Peri Peri Chicken with Golden Turmeric Rice
Start by cooking the golden turmeric rice until the grains are tender and evenly coated with warm spice. While the rice cooks, sauté the chicken with red pepper until the pieces are lightly browned and cooked through. Keeping the chicken in fairly even pieces helps it cook at the same rate, while the peppers add colour and sweetness that work especially well with the spicy peri peri flavour.
Tips and Tricks for the Best Peri Peri Chicken and Turmeric Rice
• Cut the chicken evenly: Similar-sized pieces cook more consistently and stay tender instead of drying out around the edges.
• Let the chicken brown a little: Give the pieces some colour before adding more sauce. That extra browning adds a lot of flavour to this peri peri chicken with turmeric rice.
• Don’t crowd the pan: If the pan is too full, the chicken will steam instead of sear. A little space helps build better flavour.
• Cook the peppers until just tender: You still want some texture. Soft peppers work, but slightly crisp edges make the finished dish more interesting.
• Keep the turmeric rice fluffy: Stir it gently and avoid overworking it once cooked so the grains don’t become heavy or sticky.
• Add the perinaise at the end: Drizzle it over just before serving so it stays creamy and contrasts with the warm chicken and rice.
• Finish with fresh toppings: Cilantro, green onions and sliced chili make a big difference. Add them last so they stay bright and fresh.
Real Kitchen Tip: Add the Perinaise After Cooking
For the best peri peri chicken with turmeric rice, add the perinaise only after the chicken and rice are finished cooking. The cool, creamy sauce gives a better contrast against the warm, spicy chicken and helps the final dish stay rich without feeling heavy. A small drizzle goes a long way, especially once the fresh herbs and chili are added.
Peri-Peri Perinaise Chicken with Golden Egg Turmeric Rice
Equipment
- Rice cooker (recommended, e.g., Zojirushi-style) – for perfectly fluffy turmeric rice with consistent results
- Medium saucepan or pot (stove method) – for cooking rice if not using a rice cooker
- Large frying pan or skillet – for cooking and caramelizing the Peri-Peri marinated chicken
- Mixing bowls – for marinating chicken and preparing ingredients
- Wooden spoon or silicone spatula – for stirring rice and gently folding in eggs
- Measuring cups and spoons – for accurate seasoning and liquid ratios
- Sharp knife and cutting board – for chopping chicken, herbs, and optional chili
- Whisk or fork – for beating eggs before adding to the rice
- Ladle or serving spoon – for assembling and serving the rice bowls
Ingredients
Chicken
- 2 chicken breasts or 4 thighs cut into bite-size pieces
- 3-4 tbsp Nando’s Perinaise main marinade base
- 1 onion finely chopped
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- Juice of ½ lemon
- 1 tbsp olive oil
- 1/2 cup red bell peppers cut small
Golden Egg Rice
- 1 ½ cups basmati rice
- 3 cups chicken stock
- 1 tsp turmeric for golden color
- 1 tbsp butter or oil
- 1 cup green peas
- 2 eggs lightly beaten
- Salt to taste
Optional Heat
- 1 red chili pepper finely chopped (optional, for extra heat)
Finish & Garnish
- Extra Nando’s Perinaise for drizzling
- Green onions finely sliced (for freshness and crunch)
- Fresh Italian parsley chopped (for brightness and balance)
Instructions
- Marinate the Chicken (Perinaise Base)Mix chicken with: Nando’s Perinaise, paprika, garlic powder, onion powder, onion, salt, pepper, lemon juice, olive oil and red bell pepper.Let marinate for 20–30 minutes.
- Cook the Golden Egg RiceRice Cooker Method (Recommended)Rinse rice until water runs clearAdd rice + chicken stock to rice cookerStir in turmeric and saltCook on white rice settingRest 5–10 minutes after cookingFluff rice and stir in peasSlowly drizzle in beaten eggs while folding gently so they form soft golden ribbons through the rice
- Stove MethodRinse riceHeat butter or oil in a potStir in turmeric brieflyAdd rice and coat evenlyPour in chicken stock + saltCover and simmer 12–15 minutes on low heatRest 5–10 minutesFluff rice, add peasStir in beaten eggs slowly so they cook into silky strands
- Cook the Marinated Chicken MixturePan-fry or grill until golden and fully cooked and the bell pepper is softened. The Perinaise creates a creamy, lightly caramelized coating
- Assemble the BowlSpoon golden egg rice into bowlsTop with Peri-Peri chickenAdd optional red chili pepper for heat
- FinishDrizzle generously with Nando’s Perinaise – I added a small amount of chili pepper to the Nando's sauce. This is purely optional but I sometime like a bit of extra heat. Top with fresh green onions and Italian parsley for freshness, colour, and balance
Notes
- This Peri-Peri chicken rice bowl recipe is best made with Nando’s Original Perinaise Peri-Peri sauce, which works as both a creamy marinade and a finishing drizzle for maximum flavor impact.
- For the fluffiest golden turmeric rice, rinse basmati rice thoroughly before cooking to remove excess starch and achieve light, separated grains.
- Turmeric should be added early in the cooking process to fully develop its vibrant golden color and warm, earthy flavor throughout the rice.
- Using a rice cooker (such as Zojirushi-style models) is highly recommended for consistent results, but stovetop instructions also deliver excellent fluffy rice when properly simmered and rested.
- The beaten eggs should be added while the rice is hot, allowing them to gently cook into soft ribbons for a rich, egg-fried rice style texture without frying.
- Chicken should be marinated in Perinaise for at least 20–30 minutes to ensure tender, juicy, and flavor-packed results.
- For extra heat, add chopped red chili pepper, but it is completely optional to keep the dish family-friendly and mild.
- Fresh green onions and Italian parsley should be added at the end to enhance freshness, color contrast, and overall presentation.
- This recipe is ideal for easy weeknight dinners, meal prep, and high-protein family meals thanks to its simple ingredients and bold, restaurant-style flavor.