Ingredients

• Peri Peri Chicken -
• Spray Oil
• 3 - Chicken Breast, Boneless & Skinless, Halved
• 2 tsp (8g) - Garlic Powder
• 1 tsp (4g) - Smoked Paprika
• ½ tsp (2g) - Ground Cumin
• 1 tsp (2g) - Dried Chilli Flakes
• ¼ Cup (60ml) - Nando’s Peri Peri Sauce
• Salt & Pepper
• Spicy Rice -
• 2 Tbsp (28g) - Unsalted Butter
• 1 - Brown (Yellow) Onion, Diced
• 1 - Small Red Bell Pepper (Capsicum), Diced
• 4 - Garlic Cloves, Grated
• 1 Tbsp (20g) - Tomato Paste
• 300g (10.5oz) - Basmati Rice, Washed
• 600ml (600g) - Chicken Stock
• 1 tsp (4g) - Smoked Paprika
• ½ tsp (2g) - Ground Turmeric
• ½ tsp (2g) - Chilli Powder
• 1 tsp (2g) - Dried Oregano
• ¾ Cup (160g) - Frozen Peas
• 5g (0.2oz) - Coriander (Cilantro), Chopped
• Salt & Pepper

Instructions

1. Add the chicken to a bowl, along with all of the peri-peri chicken ingredients except the oil. Mix well to combine.
2. Place a pan over medium-high heat, add spray oil and chicken, and cook for 2 1/2 minutes on each side until golden and cooked. You can add a splash more of Nando’s peri-peri sauce right at the end. Remove, rest, and slice into strips.
3. In a saucepan over medium-high heat, add the unsalted butter and allow it to melt. Add the onion and red bell pepper (capsicum) and cook for 3 minutes, mixing regularly. Add the garlic and tomato paste and cook for 2 minutes.
4. Add the rice, chicken stock, smoked paprika, ground turmeric, chilli powder, and dried oregano. Mix well, bring to a boil, reduce heat to low, cover with a lid, and cook for 12 minutes. Turn off the heat and leave the lid on for 4 minutes. Remove the lid and add the peas and coriander (cilantro). Fluff with a fork or spatula.