1kg chicken Fillet 2 teaspoons chili powder1 teaspoon garlic powder½ teaspoon black pepper1 teaspoon smoked paprika½ teaspoon cumin1 teaspoon salt1 whole red bell pepper, chopped (optional) ½ yellow onion, chopped2 teaspoons minced garlic1 tablespoon olive oil1 ½ cup basmati rice3 cups chicken stock2 teaspoons chili powder1 teaspoon paprika1 teaspoon turmeric½ teaspoon salt, more to taste½ teaspoon oreganored pepper chili flakes (optional)1 tablespoon tomato paste1 to 2 tablespoons unsalted butterperi peri sauce1 cup peas, cooked (optional) 1 to 2 tablespoons cilantro, chopped
1. MARINADE THE CHICKEN:Add the chili powder, garlic, black pepper, paprika, cumin, and salt to the chicken. Mix to evenly coat the chicken fillet
2. COOK THE CHICKEN: Add 1 tablespoon of vegetable or olive oil to a pan over medium high heat. Add the chicken fillet and spread evenly apart. Allow it to sear on one side for 4-5 minutes until a nice golden brown crust forms. Flip over to the other side and repeat. Then drop the heat to low, brush the chicken fillet with nandos peri peri sauce and let it cook for 3 more minutes. Take off the heat and you can brush again with more peri peri sauce. I like to do this step right after I cover the rice to cook.
3. COOK THE RICE: Wash your rice really well until the water runs clear. In a large pan, add the olive oil over medium high heat. Add the red bell pepper, onion, and minced garlic. Saute for 3-4 minutes and then add in the chicken stock. Add chili powder, paprika, turmeric, salt, oregano, tomato paste, butter, and chili flakes. Once the stock is simmering, add the rice in. If it stops simmering, bring to a simmer again and then drop the heat. Cover and let it cook for about 18 minutes or until tender. Take off the heat, fluff with a fork, add the peas and chopped cilantro. Mix again. Top with the cooked chicken. Enjoy!
INFO & TIPS
I like to drizzle Nandos peri peri sauce over, once it's done
18 May 2021
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