NANDO’S-STYLE SPICY RICE & CHICKEN STRIPS (INSTANT RICE COOKER)

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This Recipe Serves 4

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If bold flavour and convenience had to meet in one dish, this would be it. Inspired by the iconic taste of Nando’s, this spicy rice and chicken strips comes together effortlessly in the instant rice cooker. No fuss, no multiple pots, just pure comfort food with a punch.

This recipe is all about layering flavour. The chicken is coated in a vibrant, homemade marinade, while the rice cooks in a rich, spiced base infused with peri peri sauce. As everything cooks together, the flavours deepen beautifully, giving you that signature smoky, tangy heat in every bite.

It’s the kind of meal that works for everything – busy weeknights, meal prep, or when you just want something hearty and satisfying without spending hours in the kitchen.

The Marinade (Make Ahead Friendly)

This marinade is fresh, spicy, garlicky and packed with flavour. You can make it ahead of time and store it in the fridge for up to 1 week (sometimes even 2). It works beautifully on chicken, chops, fish, prawns or even vegetables.

Should You Open the Rice Cooker Whilst The Rice Is Cooking?

It’s best not to open the rice cooker while it’s cooking.

Every time you lift the lid, heat and steam escape and that steam is exactly what the rice needs to cook evenly. Interrupting the process can lower the internal temperature, slow down the cooking cycle, and result in rice that is unevenly cooked or slightly underdone.

For the best results, keep the lid closed and allow the rice cooker to complete its full cycle undisturbed.

 

Nando’s-Style Spicy Rice & Chicken Strips In The Instant Rice Cooker Ingredients:

Marinade:

• ½ red bell pepper
• 2 garlic cloves
• 3 green chillies
• ¼ cup fresh coriander (dhania)
• ½ tablespoon fine salt
• ½ tablespoon cracked black pepper
• ½ tablespoon paprika
• 1 tablespoon chilli powder
• 1 teaspoon cumin (jeera) powder
• 1 teaspoon dried mixed herbs
• 1 tablespoon lemon juice
• 30 ml olive oil

Rice & Chicken:

• 4 chicken breasts (±430g), cut into strips
• 2 tablespoon vegetable oil
• ½ onion, chopped
• 1 teaspoon paprika
• ½ teaspoon turmeric
• ½ teaspoon cumin (jeera) powder
• ½ teaspoon chilli flakes
• 1½ teaspoon tomato paste
• ½ red, ½ green, ½ yellow bell pepper (chopped)
• 1½ cups basmati rice (rinsed)
• 1 teaspoon dried mixed herbs
• Salt to taste
• 80 ml (⅓ cup) Nando’s peri peri sauce (for cooking)
• 25g liquid chicken stock
• 2 cups (500 ml) boiling water

To Finish:

• ¼ cup Nando’s peri peri sauce (for drizzling)
• Fresh coriander, chopped (for garnish)

 

Method:

1. 1. I used the Instant Pot Rice Cooker & Steamer (12-cup/2.8 L) for this recipe, which makes preparing this spicy rice and chicken strips incredibly simple and almost completely foolproof. Everything cooks together in one pot, allowing the flavours to develop beautifully while taking the guesswork out of timing and water ratios.
   2. 
   3. Start by preparing the marinade. As stated above, this can be done ahead of time. I’m will be using robot bell peppers for this recipe but for the marinade, we just need ½ red bell pepper.
   4. 
   5. Roughly cut the ½ red bell pepper for the marinade, peel the garlic and rinse the chillies and coriander (dhania). Then add them all to a blender.
   6. 
   7. 
   8. To the blender, add all the spices: salt, cracked black pepper, paprika, chilli powder, cumin (jeera) powder and dried mixed herbs.
   9. 
   10. Add the lemon juice and olive oil.
   11. 
   12. 
   13. Blend everything until smooth. Be warned, the aroma is going to hit you – best marinade I’ve done so far! It’s a keeper.
   14. 
   15. Now that the marinade is done, rinse the chicken breasts and cut them into strips.
   16. 
   17. 
   18. Add the marinade to the chicken.
   19. 
   20. Now use your hands to coat the chicken thoroughly in that glorious mix.
   21. 
   22. Now that the chicken is done, prep the other ingredients – this will give some time for those flavours to soak into the chicken.
   23. 
   24. I’m using basmati rice for this recipe as it’s faster cooking and gives you long, fluffy grains that stay separate and don’t turn mushy, making it ideal for this type of dish. Feel free to use whichever brand you prefer.
   25. 
   26. Add the basmati rice to a bowl and rinse until the water runs mostly clear. Set aside.
   27. 
   28. 
   29. For the chicken stock, I’m using the liquid stock concentrate from Woolworths.
   30. 

   31. Mix one 25g sachet chicken stock with 2 cups boiling water. Although the stock usually calls for less water, using 2 cups ensures the rice cooks perfectly in the instant rice cooker, especially with the added ingredients.

   32. 

   33. Peel and chop the onion and bell peppers. If you want to save time, you can prep your peppers in advance and freeze them – they cook perfectly straight from frozen and are such a lifesaver on busy days.

   34. 
   35. Press “menu select” on your Instant Rice Cooker. Select the “sauté” function.
   36. 
   37. Then press “start”.
   38. 
   39. To the inner pot, add in vegetable oil and allow it to heat up a little. Then add in the chopped onions along with paprika, cumin (jeera) powder, turmeric powder and chilli flakes.
   40. 
   41. Mix together and sauté until the onions are soft and translucent. This step builds the flavour foundation and allows the spices to release their aroma.
   42. 
   43. Once the onions are translucent, add in tomato paste and robot bell peppers.
   44. 
   45. Mix together and sauté for about 2 minutes. Cooking the tomato paste removes its raw taste and deepens the richness of the dish, while the peppers add sweetness and texture.
   46. 
   47. Add the rinsed basmati rice, dried mixed herbs and salt to taste
   48. 
   49. Now for the Nando’s Peri Peri sauce -I used the hot peri peri sauce, but feel free to use any flavour or heat level you prefer.
   50. 
   51. Add 80ml or ⅓ cup peri peri sauce to the rice.
   52. 
   53. Mix well and sauté for 3 minutes, stirring every now and again. This step lightly toasts the rice and coats it in all the flavours, helping keep the grains separate and flavourful.
   54. 
   55. Pour the chicken stock (mixed with water) into the rice cooker.
   56. 
   57. Give it a gentle mix.
   58. 
   59. Place the marinated chicken strips evenly over the rice. Do not mix as keeping the chicken on top allows it to steam and cook through without disturbing the rice texture.
   60. 
   61. Close the lid and press “cancel”. This will take it off sauté mode.
   62. 
   63. Press “menu select” and choose the “white rice mode”, press “start” and leave it to do a full cycle. The total cook time: 38 minutes.
   64. 
   65. After 33 minutes, the 5 minute countdown should start on the rice cooker.
   66. 
   67. Once it ends, press “cancel”.
   68. 
   69. Once done, open the lid. The chicken may not look very appealing at this stage due to the marinade – that’s completely normal.
   70. 
   71. 
   72. Drizzle over about ¼ cup Nando’s peri peri sauce and add freshly chopped coriander.
   73. 
   74. Gently mix everything together and serve.
   75. 
   76. 
   77. Serve as is for a complete one-pot meal, or pair with: A fresh side salad, garlic bread or a cooling yoghurt dip.
   78. 
   79. And just like that, you’ve got a full meal ready with minimal effort. From start to finish, this dish comes together so easily, making it perfect for those days when you want something hearty without spending hours in the kitchen.
   80. 
   81. Every bite is packed with flavour – tender, juicy chicken paired with perfectly spiced rice that’s absorbed all that goodness. It’s comforting, satisfying, and honestly one of those meals you’ll find yourself coming back to again and again.
   82. 
   83. Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave with a splash of water to loosen the rice. Not ideal for freezing due to the rice texture, but can be frozen if needed.
   84.