Chicken fillet, cut into strips
garlic, crushed (use fresh garlic cloves for better taste) salt Portuguese spice Your preference of Nandos sauce
1-2 cups rice (I prefer basmati)
½ green pepper, sliced
½ red pepper, sliced
½ yellow pepper, sliced
½ onion, sliced
1 tin sweetcorn kernel, drained
½ punnet mushrooms sliced, optional
butter for frying
Place chicken strips in a bowl and rub
with garlic, portuguese spice and salt to taste. Allow to rest for at least 45mins for flavors to permeate.
Cook rice in the meantime, with a little tumeric&lemon pepper added to the water. Rinse off cooked rice and strain.
Add butter to a large pot and heat until butter begins to sizzle. Fry chicken strips for about 5 minutes stirring in between.
Remove chicken strips and set aside.
Adding more butter to the pot, fry onions, peppers and mushrooms if using. Fry for about 5-10 minutes, then add the sweetcorn. Cook for 5 more minutes.
Add chicken strips to the pot, as well
as the rice(optional). Stir until ingredients are nicely combined. Sprinkle with Nandos sauce, using as much as you want. Stir again, turning down the heat. Dot rice with butter, cover the pot tightly and allow to steam for about 15-20 minute
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