Nando’s Chicken and Spicy Rice

22 mins
Serves 2
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Directions

  1. 1Cut half of the red and green peppers into strips, then chop them into chunks.
  2. 2Cut half of the red and green peppers into strips, then chop them into chunks.
  3. 3Cut half of the red and green peppers into strips, then chop them into chunks.
  4. 4Roughly dice half of the onion.
  5. 5Roughly dice half of the onion.
  6. 6Roughly dice half of the onion.
  7. 7Slice half of the red chili.
  8. 8Slice half of the red chili.
  9. 9Slice half of the red chili.
  10. 10Grate the garlic.
  11. 11Grate the garlic.
  12. 12Grate the garlic.
  13. 13Place the chicken thighs into a bowl.
  14. 14Place the chicken thighs into a bowl.
  15. 15Place the chicken thighs into a bowl.
  16. 16Add peri-peri sauce to the chicken thighs.
  17. 17Add peri-peri sauce to the chicken thighs.
  18. 18Add peri-peri sauce to the chicken thighs.
  19. 19Mix the chicken and peri-peri sauce well.
  20. 20Mix the chicken and peri-peri sauce well.
  21. 21Mix the chicken and peri-peri sauce well.
  22. 22Add the chicken thighs to a heated pan with oil.
  23. 23Add the chicken thighs to a heated pan with oil.
  24. 24Add the chicken thighs to a heated pan with oil.
  25. 25Brush the chicken with a bit more sauce while cooking.
  26. 26Brush the chicken with a bit more sauce while cooking.
  27. 27Brush the chicken with a bit more sauce while cooking.
  28. 28Take the cooked chicken out of the pan and set it aside.
  29. 29Take the cooked chicken out of the pan and set it aside.
  30. 30Take the cooked chicken out of the pan and set it aside.
  31. 31Add the diced onion to the pan and cook for a couple of minutes.
  32. 32Add the diced onion to the pan and cook for a couple of minutes.
  33. 33Add the diced onion to the pan and cook for a couple of minutes.
  34. 34Add a splash of water to the pan and scrape up all the flavor from the bottom.
  35. 35Add a splash of water to the pan and scrape up all the flavor from the bottom.
  36. 36Add a splash of water to the pan and scrape up all the flavor from the bottom.
  37. 37Add the diced peppers and sliced chili to the pan and cook for a couple of minutes.
  38. 38Add the diced peppers and sliced chili to the pan and cook for a couple of minutes.
  39. 39Add the diced peppers and sliced chili to the pan and cook for a couple of minutes.
  40. 40Add smoked paprika, ground cumin, onion powder, turmeric, and garlic to the pan.
  41. 41Add smoked paprika, ground cumin, onion powder, turmeric, and garlic to the pan.
  42. 42Add smoked paprika, ground cumin, onion powder, turmeric, and garlic to the pan.
  43. 43Add 1 tablespoon of tomato paste to the pan.
  44. 44Add 1 tablespoon of tomato paste to the pan.
  45. 45Add 1 tablespoon of tomato paste to the pan.
  46. 46Add washed rice to the pan.
  47. 47Add washed rice to the pan.
  48. 48Add washed rice to the pan.
  49. 49Pour in chicken stock.
  50. 50Pour in chicken stock.
  51. 51Pour in chicken stock.
  52. 52Mix the rice and ingredients well.
  53. 53Mix the rice and ingredients well.
  54. 54Mix the rice and ingredients well.
  55. 55Place the cooked chicken thighs on top of the rice mixture.
  56. 56Place the cooked chicken thighs on top of the rice mixture.
  57. 57Place the cooked chicken thighs on top of the rice mixture.
  58. 58Cover the pan with aluminum foil and let it simmer on low heat for about 15 minutes.
  59. 59Cover the pan with aluminum foil and let it simmer on low heat for about 15 minutes.
  60. 60Cover the pan with aluminum foil and let it simmer on low heat for about 15 minutes.
  61. 61Let the pan sit for about 5 minutes to allow the rice to steam after simmering.
  62. 62Let the pan sit for about 5 minutes to allow the rice to steam after simmering.
  63. 63Let the pan sit for about 5 minutes to allow the rice to steam after simmering.
  64. 64Drizzle some peri-peri sauce over the finished dish.
  65. 65Drizzle some peri-peri sauce over the finished dish.
  66. 66Drizzle some peri-peri sauce over the finished dish.
  67. 67Finish it off with some fresh coriander.
  68. 68Finish it off with some fresh coriander.
  69. 69Finish it off with some fresh coriander.

Ingredients

  • 0.5 red pepper
  • 0.5 red pepper
  • 0.5 red pepper
  • 0.5 green pepper
  • 0.5 green pepper
  • 0.5 green pepper
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 0.5 small red chili
  • 0.5 small red chili
  • 0.5 small red chili
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 4 boneless chicken thighs
  • 4 boneless chicken thighs
  • 4 boneless chicken thighs
  • 4 tbsp peri-peri sauce
  • 4 tbsp peri-peri sauce
  • 4 tbsp peri-peri sauce
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • water
  • water
  • water
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 150 g long grain rice
  • 150 g long grain rice
  • 150 g long grain rice
  • 225 ml chicken stock
  • 225 ml chicken stock
  • 225 ml chicken stock
  • fresh coriander
  • fresh coriander
  • fresh coriander

Equipment

knifechopping boardgraterbowlfrying panbrushtongswooden spoonaluminum foil

Tips

  • Use less chili if you don't want it too spicy.
  • Add a splash of water and scrape up all the flavor from the bottom of the pan when cooking the onions to deglaze the pan.
  • Let the rice steam for 5 minutes after cooking to ensure it's perfectly cooked.