Name: Peruvian Chicken with Turmeric Rice
Prep time: 45 min
Cook time: 40 min
Yield: 2 people
Cuisine: Peruvian
Ingredients: 2 medium chicken breast; 3 clove garlic, finely chopped; 2 tsp cumin; 1tsp smoked paprika; 1 lime, juiced; 2/3 cup Cyclops greek yoghurt; 3 tbsp The Good Oil extra virgin rapeseed oil; 1tsp salt; 1tsp black pepper, freshly ground; 1 cup jasmine rice; 2 cups hot chicken stock; 1 onion, finely diced; 1tsp turmeric powder; 1 cup of frozen peas, thawed; 1/2 cup of mayonnaise; 1 green chilli, de-seeded and chipped finely; A generous handful of fresh coriander and parsley, roughly chopped

Difficulty

Easy

Serves

2 people

Cooking time

85 minutes

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How To Make Peruvian Chicken with Turmeric Rice

We’ve partnered with our friends at Cyclops Yoghurt, just down the road, to create this Peruvian Chicken with Turmeric Rice. Both The Good Oil and Cyclops are proudly Canterbury-based, sharing a passion for sustainability and using locally grown ingredients from the same rich farmland.

Cyclops Yoghurt is made the real way, using only milk and culture—nothing artificial. They say no to GMOs, artificial sweeteners, preservatives, or thickeners, keeping their yoghurt as pure as possible. We share that same ethos at The Good Oil, where our extra virgin rapeseed oil is cold-pressed without heat or chemicals, preserving the oil’s natural nutrients. It’s a healthy way to cook, perfect for everyday meals like this one.

In this dish, the yoghurt marinade tenderizes the chicken beautifully, while The Good Oil provides a clean, natural base for cooking without the need for unnecessary additives or heavily processed ingredients. Combined with fragrant turmeric rice and a zesty coriander sauce, this meal is a fresh, vibrant celebration of local ingredients and simple, wholesome cooking.

Ingredients (For chicken and 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

Ingredients (For 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

Ingredients (For 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.