High Protein Peri Peri Chicken & Spicy Rice

Serves 4
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Directions

  1. 1Place boneless chicken thighs in a glass container.
  2. 2Place boneless chicken thighs in a glass container.
  3. 3Place boneless chicken thighs in a glass container.
  4. 4Add peri peri seasoning mix (salt, smoked paprika, chili, garlic, onion powder, cumin, oregano), Nando's marinade, and a squeeze of lemon juice to the chicken.
  5. 5Add peri peri seasoning mix (salt, smoked paprika, chili, garlic, onion powder, cumin, oregano), Nando's marinade, and a squeeze of lemon juice to the chicken.
  6. 6Add peri peri seasoning mix (salt, smoked paprika, chili, garlic, onion powder, cumin, oregano), Nando's marinade, and a squeeze of lemon juice to the chicken.
  7. 7Mix thoroughly to ensure the chicken is well seasoned and the color changes.
  8. 8Mix thoroughly to ensure the chicken is well seasoned and the color changes.
  9. 9Mix thoroughly to ensure the chicken is well seasoned and the color changes.
  10. 10For the peri-naise sauce, combine light mayo, Nando's hot sauce, garlic powder, smoked paprika, and lemon juice in a bowl.
  11. 11For the peri-naise sauce, combine light mayo, Nando's hot sauce, garlic powder, smoked paprika, and lemon juice in a bowl.
  12. 12For the peri-naise sauce, combine light mayo, Nando's hot sauce, garlic powder, smoked paprika, and lemon juice in a bowl.
  13. 13Whisk the sauce until smooth and creamy.
  14. 14Whisk the sauce until smooth and creamy.
  15. 15Whisk the sauce until smooth and creamy.
  16. 16Bottle the peri-naise sauce and store it in the fridge for weeks.
  17. 17Bottle the peri-naise sauce and store it in the fridge for weeks.
  18. 18Bottle the peri-naise sauce and store it in the fridge for weeks.
  19. 19In a pan, add light butter.
  20. 20In a pan, add light butter.
  21. 21In a pan, add light butter.
  22. 22Cook the marinated chicken for 10 minutes until golden and juicy.
  23. 23Cook the marinated chicken for 10 minutes until golden and juicy.
  24. 24Cook the marinated chicken for 10 minutes until golden and juicy.
  25. 25Set the cooked chicken aside.
  26. 26Set the cooked chicken aside.
  27. 27Set the cooked chicken aside.
  28. 28In the same pan, add chopped garlic, onion, and bell pepper.
  29. 29In the same pan, add chopped garlic, onion, and bell pepper.
  30. 30In the same pan, add chopped garlic, onion, and bell pepper.
  31. 31Cook until the vegetables are soft.
  32. 32Cook until the vegetables are soft.
  33. 33Cook until the vegetables are soft.
  34. 34Add salt, cumin, smoked paprika, chili, and turmeric to the vegetables.
  35. 35Add salt, cumin, smoked paprika, chili, and turmeric to the vegetables.
  36. 36Add salt, cumin, smoked paprika, chili, and turmeric to the vegetables.
  37. 37Mix the spices with the vegetables.
  38. 38Mix the spices with the vegetables.
  39. 39Mix the spices with the vegetables.
  40. 40Add tomato paste to the pan.
  41. 41Add tomato paste to the pan.
  42. 42Add tomato paste to the pan.
  43. 43Add cooked rice and fresh parsley to the pan.
  44. 44Add cooked rice and fresh parsley to the pan.
  45. 45Add cooked rice and fresh parsley to the pan.
  46. 46Mix the rice with the vegetables and spices until fluffy and delicious.
  47. 47Mix the rice with the vegetables and spices until fluffy and delicious.
  48. 48Mix the rice with the vegetables and spices until fluffy and delicious.
  49. 49Serve the spicy rice in meal prep containers.
  50. 50Serve the spicy rice in meal prep containers.
  51. 51Serve the spicy rice in meal prep containers.
  52. 52Top the rice with slices of the juicy peri peri chicken.
  53. 53Top the rice with slices of the juicy peri peri chicken.
  54. 54Top the rice with slices of the juicy peri peri chicken.
  55. 55Drizzle the peri-naise sauce over the chicken and rice.
  56. 56Drizzle the peri-naise sauce over the chicken and rice.
  57. 57Drizzle the peri-naise sauce over the chicken and rice.

Ingredients

  • 800 g Boneless Chicken Thighs
  • 800 g Boneless Chicken Thighs
  • 800 g Boneless Chicken Thighs
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 1 Tsp Smoked Paprika
  • 1 Tsp Smoked Paprika
  • 1 Tsp Smoked Paprika
  • 1 Tsp Chilli Powder
  • 1 Tsp Chilli Powder
  • 1 Tsp Chilli Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Cumin
  • 1 Tsp Cumin
  • 1 Tsp Cumin
  • 1 Tsp Oregano
  • 1 Tsp Oregano
  • 1 Tsp Oregano
  • 100 g Nando's Marinade
  • 100 g Nando's Marinade
  • 100 g Nando's Marinade
  • 0.5 lemon Lemon Juice
  • 0.5 lemon Lemon Juice
  • 0.5 lemon Lemon Juice
  • 100 g Light Mayo
  • 100 g Light Mayo
  • 100 g Light Mayo
  • 80 g Nandos Hot Sauce
  • 80 g Nandos Hot Sauce
  • 80 g Nandos Hot Sauce
  • 0.5 Tsp Garlic Powder
  • 0.5 Tsp Garlic Powder
  • 0.5 Tsp Garlic Powder
  • 0.5 Tsp Smoked Paprika
  • 0.5 Tsp Smoked Paprika
  • 0.5 Tsp Smoked Paprika
  • Lemon Juice
  • Lemon Juice
  • Lemon Juice
  • 20 g Light Butter
  • 20 g Light Butter
  • 20 g Light Butter
  • 1 Tbsp Chopped Garlic
  • 1 Tbsp Chopped Garlic
  • 1 Tbsp Chopped Garlic
  • 1 medium Onion Chopped
  • 1 medium Onion Chopped
  • 1 medium Onion Chopped
  • 1 Red Bell Pepper Chopped
  • 1 Red Bell Pepper Chopped
  • 1 Red Bell Pepper Chopped
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 1 Tsp Cumin
  • 1 Tsp Cumin
  • 1 Tsp Cumin
  • 1 Tsp Smoked Paprika
  • 1 Tsp Smoked Paprika
  • 1 Tsp Smoked Paprika
  • 1 Tsp Chilli
  • 1 Tsp Chilli
  • 1 Tsp Chilli
  • 1 Tsp Turmeric
  • 1 Tsp Turmeric
  • 1 Tsp Turmeric
  • 50 g Tomato Paste
  • 50 g Tomato Paste
  • 50 g Tomato Paste
  • 560 g Cooked Rice
  • 560 g Cooked Rice
  • 560 g Cooked Rice
  • Fresh Parsley
  • Fresh Parsley
  • Fresh Parsley

Equipment

Glass containerBowlWhiskSqueeze bottleFrying panSpatula

Tips

  • Marinate the chicken overnight for best flavors
  • You can use chicken breast instead of chicken thighs
  • Cook chicken on medium-high heat for 5 minutes each side to develop a golden color
  • Cook the onions and bell peppers for 5 minutes before adding the seasoning and tomato paste, then cook for another 2 minutes
  • Add cooked rice and parsley, mix gently until the color turns bright orange
  • Make the Perinaise sauce ahead of time, then bottle it up and store it in the fridge - only serve when ready to eat
  • To reheat, place in a microwave or in a pan for 5 minutes
High Protein Peri Peri Chicken & Spicy Rice | Clip Recipe