Nandos Spicey Rice & Chicken
- Serves 4
- Preperation Time:
- Cooking Time:
- Total Time:
- Basmati rice, 200 g
- Cold water, 450 ml
- Oil, 1 tsp
- White onion, 1/2 finely diced
- Garlic, 2 cloves
- Green pepper, ½ finely diced
- Green chilli, 1 thinly sliced
- Chopped tomatoes, ½ Can
- Ground turmeric, ½ tsp
- Cayenne pepper, ½ tsp
- Smoked paprika, ½ tsp
- Salt, 1 tsp
- Lemon, 1 Juiced
- Chicken breasts (around 100g each), 4 pounded
- Nandos Peri Peri sauce (you choose the heat you can handle), 125 ml
- Sweetcorn, 100 g
Pound the chicken to make the breasts more even. Cover in the peri peri sauce and marinade for at least an hour.
Cook your chicken in the air fryer or in the oven. If you have access to a braai/barbecue then that would most likely be much nicer. Flame-grilled is always the best!
For the spicy rice, in a sieve, wash the rice under cold water
Heat a pan on the stove on medium heat. Add 1 tsp of oil. Add the onion and salt. Cook for 5 minutes or until the onion softens.
Add the garlic, chilli, and green pepper and cook for 5 minutes or until it softens.
Add the turmeric, cayenne pepper, and smoked paprika and cook for a minute. It'll become quite fragrant. Add the chopped tomatoes. Stir through the rice and then pour in the 450 ml cold water.
Bring to the boil, cover with a lid and then turn the heat down low. Cook for 10 minutes. Without taking the lif off, turn off the heat and allow it to stand for 10 minutes.
Stir through the lemon juice. Season to taste.
I like adding another vegetable and some sweetness, so I steam some sweetcorn on the cob and add to the bowls to serve.