Recipe from Chef Jack Ovens, super easy to make and tastes amazing. The spicy rice is so good even on its own.
For the chicken it’s 3 breasts butterflied and seasoned with 2 tsp of garlic powder, 1 tsp smoked paprika, 1 tsp chilli flakes, 1/2 tsp ground cumin, salt, pepper and 1/4 cup of Nando’s peri peri sauced (any heat level, I use medium for mine). These are cooked in a pan with spray oil until cooked and set aside to rest.
For the spicy rice it’s 2 tbsp of unsalted butter melted, one diced white onion and diced capsicum cooked for a few minutes to soften them up followed by 4 cloves of grated garlic and a tbsp of tomato paste. Add in 300g of washed basmati rice followed by 600mL of chicken stock, 1 tsp of smoked paprika, 1/2 tsp turmeric, 1/2 tsp chilli powder and 1 tsp of dried oregano. Bring up to a boil, turn the heat to low, give it a mix, pop on a lid and let it go for 12 minutes undisturbed. After 12 minutes take it off the heat and let it sit for 4 minutes. After 4 minutes take the lid off, add in frozen peas and coriander (cilantro) and fluff and mix with together.
This isn’t in the recipe but I took a can of corn, drained it and charred it in the pan that the chicken was cooked in.
Can serve with extra peri peri sauce which is not pictured but I did portion them out to add on after reheating.
by luketehguitarguy
3 Comments
I’ve been wanting to try a Nando’s inspired recipe for so long now. This looks so yummy!
Thanks for sharing. Looks delicious.
This meal looks great!
I’m a fan of meal prep, a fan of Nando’s, and an even bigger fan of understanding language .. how is this “cheeky”?
“Cheeky” isn’t in my slang .. but I feel like I’ve listened to enough episodes of QI and Bake Off while meal-prepping that I should understand this. But .. no. I’m asking because I’d really, truly love to explain to my bride the ways in which some future recipe I’ve completed is “cheeky”.