Nandos Chicken & Rice Boxes
Directions
- 1Add 1200g of boneless skinless chicken thighs to a baking dish.
- 2Add 1200g of boneless skinless chicken thighs to a baking dish.
- 3Add 1200g of boneless skinless chicken thighs to a baking dish.
- 4Add 25g of Nando's peri peri rub and 30g of tomato paste to the chicken thighs.
- 5Add 25g of Nando's peri peri rub and 30g of tomato paste to the chicken thighs.
- 6Add 25g of Nando's peri peri rub and 30g of tomato paste to the chicken thighs.
- 7Drizzle olive oil over the chicken and mix well to coat.
- 8Drizzle olive oil over the chicken and mix well to coat.
- 9Drizzle olive oil over the chicken and mix well to coat.
- 10Spread the chicken onto a baking tray lined with foil.
- 11Spread the chicken onto a baking tray lined with foil.
- 12Spread the chicken onto a baking tray lined with foil.
- 13Oven bake the chicken at 200°C for 20-25 minutes.
- 14Oven bake the chicken at 200°C for 20-25 minutes.
- 15Oven bake the chicken at 200°C for 20-25 minutes.
- 16Once cooked, chop the chicken into cubes.
- 17Once cooked, chop the chicken into cubes.
- 18Once cooked, chop the chicken into cubes.
- 19In a pan, add 1 tablespoon of olive oil and 1/2 medium diced white onion.
- 20In a pan, add 1 tablespoon of olive oil and 1/2 medium diced white onion.
- 21In a pan, add 1 tablespoon of olive oil and 1/2 medium diced white onion.
- 22Stir until the onion is soft.
- 23Stir until the onion is soft.
- 24Stir until the onion is soft.
- 25Add 1 small green bell pepper diced and 1 small red bell pepper diced to the pan.
- 26Add 1 small green bell pepper diced and 1 small red bell pepper diced to the pan.
- 27Add 1 small green bell pepper diced and 1 small red bell pepper diced to the pan.
- 28Add 2 tsp paprika, 2 tsp salt, 1 tsp cumin, and 1/2 tsp turmeric.
- 29Add 2 tsp paprika, 2 tsp salt, 1 tsp cumin, and 1/2 tsp turmeric.
- 30Add 2 tsp paprika, 2 tsp salt, 1 tsp cumin, and 1/2 tsp turmeric.
- 31Add 30g of tomato paste and 200g of washed basmati rice.
- 32Add 30g of tomato paste and 200g of washed basmati rice.
- 33Add 30g of tomato paste and 200g of washed basmati rice.
- 34Stir to toast the rice.
- 35Stir to toast the rice.
- 36Stir to toast the rice.
- 37Add 400ml of water and bring to a boil.
- 38Add 400ml of water and bring to a boil.
- 39Add 400ml of water and bring to a boil.
- 40Simmer on low heat covered for 10-12 minutes until all the water is absorbed.
- 41Simmer on low heat covered for 10-12 minutes until all the water is absorbed.
- 42Simmer on low heat covered for 10-12 minutes until all the water is absorbed.
- 43Finish with fresh coriander and lemon juice, then mix until fluffy.
- 44Finish with fresh coriander and lemon juice, then mix until fluffy.
- 45Finish with fresh coriander and lemon juice, then mix until fluffy.
- 46For the garlic butter, mix 40g of salted butter with 1 tsp garlic paste and 1 tsp parsley flakes.
- 47For the garlic butter, mix 40g of salted butter with 1 tsp garlic paste and 1 tsp parsley flakes.
- 48For the garlic butter, mix 40g of salted butter with 1 tsp garlic paste and 1 tsp parsley flakes.
- 49Spread the garlic butter mixture evenly onto 2 ciabatta rolls, cut into 4 halves.
- 50Spread the garlic butter mixture evenly onto 2 ciabatta rolls, cut into 4 halves.
- 51Spread the garlic butter mixture evenly onto 2 ciabatta rolls, cut into 4 halves.
- 52Toast the garlic bread in a pan until golden brown.
- 53Toast the garlic bread in a pan until golden brown.
- 54Toast the garlic bread in a pan until golden brown.
- 55Divide the cooked chicken, rice, and garlic bread into 4 equal servings.
- 56Divide the cooked chicken, rice, and garlic bread into 4 equal servings.
- 57Divide the cooked chicken, rice, and garlic bread into 4 equal servings.
- 58Garnish with a lemon wedge.
- 59Garnish with a lemon wedge.
- 60Garnish with a lemon wedge.
Ingredients
- 1200 g boneless skinless chicken thighs
- 1200 g boneless skinless chicken thighs
- 1200 g boneless skinless chicken thighs
- 25 g Nando's peri peri rub
- 25 g Nando's peri peri rub
- 25 g Nando's peri peri rub
- 30 g tomato paste
- 30 g tomato paste
- 30 g tomato paste
- drizzle olive oil
- drizzle olive oil
- drizzle olive oil
- 200 g washed uncooked Basmati rice
- 200 g washed uncooked Basmati rice
- 200 g washed uncooked Basmati rice
- 0.5 medium diced white onion
- 0.5 medium diced white onion
- 0.5 medium diced white onion
- 1 small green bell pepper diced
- 1 small green bell pepper diced
- 1 small green bell pepper diced
- 1 small red bell pepper diced
- 1 small red bell pepper diced
- 1 small red bell pepper diced
- 30 g tomato paste
- 30 g tomato paste
- 30 g tomato paste
- 2 tsp paprika
- 2 tsp paprika
- 2 tsp paprika
- 2 tsp salt
- 2 tsp salt
- 2 tsp salt
- 1 tsp cumin
- 1 tsp cumin
- 1 tsp cumin
- 0.5 tsp turmeric
- 0.5 tsp turmeric
- 0.5 tsp turmeric
- 1 tbsp olive oil
- 1 tbsp olive oil
- 1 tbsp olive oil
- 400 ml warm water
- 400 ml warm water
- 400 ml warm water
- 2 ciabatta rolls
- 2 ciabatta rolls
- 2 ciabatta rolls
- 40 g salted butter
- 40 g salted butter
- 40 g salted butter
- 1 tsp garlic paste
- 1 tsp garlic paste
- 1 tsp garlic paste
- 1 tsp parsley flakes
- 1 tsp parsley flakes
- 1 tsp parsley flakes
- 4 lemon wedges
- 4 lemon wedges
- 4 lemon wedges
- Fresh chopped coriander
- Fresh chopped coriander
- Fresh chopped coriander
Equipment
baking dishovenbaking traychopping boardpanwooden spoonlidsmall bowlfork
Tips
- Store everything in meal prep boxes refrigerated for up to 5 days.
- When it's time to eat, remove the garlic bread and lemon from the box, cover the box with a damp paper towel and microwave for 3-4 minutes till heated through.
- To reheat the garlic bread toast it in the pan for a couple minutes till crispy.