Peruvian Chicken and Turmeric Rice
We’ve teamed up with our Canterbury neighbours at The Good Oil to bring you this flavour-packed recipe for Peruvian Chicken with Turmeric Rice. At Cyclops, we’re all about using real, wholesome ingredients from the fertile land of our region, and The Good Oil shares this commitment to sustainability and locally sourced food.
The Good Oil’s extra virgin rapeseed oil is cold-pressed to retain its natural nutrients without the use of heat or chemicals, providing a healthy, clean base for cooking. Their oil is perfect for creating simple, nutritious meals, free from heavily processed ingredients. At Cyclops, we echo this philosophy by crafting our yoghurt with just milk and live cultures—no GMOs, artificial sweeteners, preservatives, or thickeners—keeping it pure and natural.
In this recipe, Cyclops Yoghurt’s rich, creamy texture works as a perfect marinade, tenderising the chicken while adding depth of flavour. Paired with The Good Oil’s clean, unprocessed cooking oil and turmeric-infused rice, and topped with a zesty coriander sauce, this dish showcases the best of local, honest ingredients. It’s a fresh, vibrant meal that’s as healthy as it is delicious.
Difficulty: Easy
Serves: 2 People
Cooking Time: 85 Minutes
Ingredients
Chicken & Marinade
2 medium chicken breasts
1 clove garlic, finely chopped
2 tsp cumin
1 tsp smoked paprika
Juice of ½ a lime
½ cup Cyclops greek yoghurt
2 tbsp The Good Oil extra virgin rapeseed oil
½ tsp salt
½ tsp black pepper, freshly ground
Rice
1 tbsp The Good Oil extra virgin rapeseed oil
1 cup jasmine rice
2 cups hot chicken stock
1 onion, finely diced
1 clove garlic, finely chopped
1 tsp turmeric powder
1 cup of frozen peas, thawed
Salt and pepper to taste
Coriander Sauce
½ cup of mayonnaise
⅓ cup Cyclops greek yoghurt
Juice of ½ a lime
1 clove garlic, finely chopped
1 green chilli, de-seeded and chopped finely (optional)
A generous handful of fresh coriander and parsley, roughly chopped
Salt and pepper to taste
Method
Combine the garlic, cumin, smoked paprika, lime juice, yoghurt, oil, salt and pepper in a bowl and mix well. Add the chicken breasts and turn to coat. Cover with cling wrap and leave to marinade in the fridge for at least two hours, but preferably overnight.
When ready to cook, heat the oven to 190c and pour a drizzle of oil in an oven proof dish. Place the chicken in the dish and bake for 30-40 minutes or until golden brown and cooked through in the centre.
While the chicken is cooking, add the oil to a pot and saute the onion over a medium heat until soft. Add the garlic and turmeric and cook for a minute. Add the rice, stock, salt and pepper and bring to a simmer, then cover and cook over a low heat for 15 minutes. When the rice is done add the peas, stir through and cover again to give the peas a few minutes to heat through in the hot rice.
Make the sauce by combining the mayonnaise, yoghurt, lime juice, garlic, chilli, herbs, salt and pepper in a blender. Blitz until smooth. If the sauce is too thick add a teaspoon or two of water to loosen it up to a drizzling consistency.
When you’re ready to serve, divide the rice between two shallow bowls, top with the chicken and drizzle a few tablespoons of sauce over the top. Place any remaining sauce in a dish and serve alongside.