Directions
- 1Season chicken thighs with oregano, smoked paprika, garlic powder, salt, pepper, Nandos marinade and lemon juice.
- 2Add light butter to a pan and cook the chicken for 4.5 minutes on each side until golden brown.
- 3Set aside the chicken, add chopped onion and bell pepper, cook for one minute.
- 4Add cumin, paprika, chili powder, turmeric, and salt. Mix well, then add tomato paste and uncooked washed basmati rice.
- 5Let the rice toast, add water, mix, bring to a boil, then cover and simmer for 8 minutes until fully cooked.
- 6Place the chicken on the rice, garnish with coriander and Peri Peri sauce.
Ingredients
- 400 g Boneless chicken thighs
- 80 g Nandos Peri Peri Marinade
- 1 tsp Oregano
- 2 tsp Smoked paprika
- 1 tsp Salt and black pepper
- 1 tsp Onion powder
- 20 g Light butter
- 120 g Uncooked washed basmati rice
- 1 unit Diced white onion
- 1 unit Diced red bell pepper
- 1 tsp Salt and pepper
- 1 tsp Paprika
- 0.5 tsp Chili powder
- 1 tsp Cumin
- 0.5 tsp Turmeric
- 50 g Tomato paste
- 250 ml Water
- 1 unit Chopped coriander
- 1 unit Peri Peri sauce
Equipment
PanGlass bowl
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