½ kg chicken fillet strips½ teaspoons chilli powderSalt to taste1 tablespoon crushed garlic½ teaspoon tumeric powder2 tablespoons lemon juice½ cup Nandos sauce4 tablespoons creamy mayonnaise 1 teaspoon lemon pepper1 teaspoon Aromat (a South African Spice)2 tablespoons oil Marinate chicken strips 8n above and cook with oil on low heat. Must be saucy. 2 red peppers cut into chunky cubes 2 x 400g sweetcorn 6 x baby spinach leaves per bowl Roughly cut large cubes of pepperStrain both cans of sweetcorn Heat ¼ cup olive oil in a large frying pan. Add the sweetcorn & red pepper and stir fry. Add salt and pepper to taste with red chilli flakes and stir fry till pepper is soft but crunchy. Set aside. Take serving bowls and add ½ cup cooked savoury rice in each bowl, followed by the chicken on one side, on the other side peppers and then on the other side corn. Topped with baby spinach. Drizzle little mild or hot Nandos sauce (room temperature) over the chicken and serve immediately. Nandos Inspired savoury rice 1 cup rice½ teaspoon tumeric powder Salt to taste ½ onion thinly sliced½ carrot cubed½ red pepper cubed 1 teaspoon chilli flakes1 teaspoon peri peri powder1 teaspoon spice for rice 2 tablespoons oil1 teaspoon Aromat (a South African Spice)2 teaspoons Nandos sauce (I used mild) 1. Boil rice in water with tumeric and salt to taste till rice is soft. Strain and set aside. In a pan, heat oil, add onions, carrots, and pepper and allow to soften. Then add peri peri powder, spice for rice, Aromat (a South African Spice), chilli flakes and stir fry for 2 minutes. Add the cooked rice to the frying pan and give a good mix. Enjoy.
INFO & TIPS
Some adaption from previous recipe
(Serves 4 bowls)