Nando’s chicken#nandoschicken#periperichicken#nandos#foodshorts#periperi#chickenrecipe#shorts#food

Nando’s style chicken

Ingredients

For chicken
• 500gm chicken breaats/thighs boneless and skinless
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1 teaspoon salt
• medium peri peri sauce

For the rice

• 1 large knob of butter
• 1 large onion chopped
• 2 teaspoons chopped garlic
• 1 whole red bell pepper chopped
• 1 tablespoon tomato paste
• 1 1/2 cup soaked basmati rice
• 2 1/4 cup hot water
• 2 tsp chili powder or paprika
• 1 tsp ground cumin
• 2 tsp salt to taste
• 1 tbsp oregano
• 1 teaspoon red pepper chili flakes
• 1 cup peas cooked or frozen
• chopped cilantro

Method

• Add the olive oil, chili powder, garlic, black pepper, paprika, cumin, and salt to the chicken. Mix to evenly coat the chicken breast. Add a drizzle of olive oil to a grill pan over medium-high heat. Add the chicken breast and let it sizzle. Cook them for 2 to 3 minutes on each side until char marks are visible and flip over till they are cooked. Brush the chicken thighs with Nando’s peri peri medium hot sauce. Remove from heat ,let it rest.

Wash your rice really well until the water runs clear. In a large pot, add the butter over medium high heat.Add the onion, minced garlic, and red bell pepper. Add the paprika, ground cumin, salt, oregano, and chili flakes, and the tomato paste. Mix together well. Saute for 3-4 minutes, and then add the rice and toast it for about a minute until fragrant. Add water and bring to a boil. Then, lower the heat to simmer, cover, and cook for about 10 minutes. Turn off the heat but leave it covered for 10 minutes.After 10 minutes, take off the lid and fluff with a fork. Add the peas and chopped cilantro. Mix again. Top with the cooked chicken and enjoy!

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