NANDOS STYLE CHICKEN SPICY RICE

This Indian Recipe Serves 4

Anybody that has ever been to Nando’s will know how amazingly delicious their Spicy Rice is. This homemade Nandos Style Chicken Spicy Rice is similar to the chicken strips & spicy rice although this recipe has cubed chicken which makes it easier to enjoy.

Nando’s is a worldwide easygoing eatery network beginning from South Africa, with a Mozambican/Portuguese theme which was founded in 1987.

Nando’s Spicy rice is basically rice that is cooked with spices that add a distinct flavour.

Nandos Style Chicken Spicy Rice Ingredients:

1 cup white rice (basmati or parboiled can be used) – I used parboiled rice
salt to taste
½ of each coloured bell peppers (red, green, yellow)
2 teaspoons turmeric powder
2 tablespoons butter
1 tablespoon Kashmiri chilli powder
2 teaspoons dried mixed herbs
4 skinless chicken breast pieces
2 medium jam/rosa tomato
1 teaspoon dhania powder
½ bottle of Nandos peri peri sauce of your choice – I used Nandos Extra Hot flavour.
¼ bottle Minnies chicken tikka sauce (if using an entire bottle of Nandos sauce, this can be excluded)
2 teaspoons garlic powder
¼ bottle Maggi Chilli sauce (if using an entire bottle of Nandos sauce, this can be excluded)
1 teaspoon onion powder
1 sprig thyme
3 teaspoons chicken spice

Method:

Add rice to a pot.
Rinse rice for about 5 times until water runs clear.
Fill the pot with water & bring the rice to a boil on medium heat.
Add the turmeric powder to the rice. This will give the rice the yellow colour. Also add salt.
When rice is fully cooked, strain in a colander & set aside.
Rinse the chicken breasts.
Cut the breast pieces into cubes.
Place the cubes chicken into a bowl & marinade with the Nandos sauce & all the spices. (If using the other sauces mentioned, then marinade with those as well).
Mix well & refrigerate for an hour or more.
In a large pot, add the butter. Leave on medium heat.
When butter begins to melt, spread it on the entire surface of the pot & add in the marinated chicken.
Cook for about 10 minutes, adding a little water if necessary. Do not let the sauces burn & dry out.
Blanch the tomatoes in the microwave & add to the pot.
Mix well & allow the tomatoes to cook. Again, be sure not to let the sauces burn or dry out.
When the tomatoes have cooked, add in the bell peppers.
Mix well & cook for a further 5-8 minutes.
Add more sauce if necessary.
Add salt to taste.
Drop in 1 spoon of the cooked rice at a time to the pot of chicken.
Mix as you add a spoon of rice at a time, coating all the rice grains.
Serve in a separate bowl, if your’e looking to present it well.
Garnish with edible leaves.
Goes well with Nandos Chicken Livers.