Chicken Strips And Rice Nando's Style

INGREDIENTS

4 chicken breast fillets - cut into strips your choice of nandos marinade or sauce / any other you prefer. 15 - 20 ml olive oil Rice for four, with ¼ teaspoon turmeric added to the water as it cooks, with salt of course. Salt and black pepper to taste Fresh coriander or parsley to garnish. For your very own mild peri – peri marinade/sauce: 4 birds eye chillies – chopped finely (you can use more if you want hotter sauce) 2 cloves of garlic chopped fine 1 red pepper cored and finely chopped ½ teaspoon teaspoon turmeric ½ teaspoon paprika 1 teaspoon salt 2 teaspoon dried origanum 15 ml olive oil for sauté Juice of one big lemon 6 tablespoon white vinegar ½ cup vegetable oil/ olive oil

METHOD

First off, in a medium saucepan, add the chopped chillies, garlic, pepper, spices, herbs and olive oil – bring to a simmer and sauté for a few minutes.
Transfer to a blender or food processor and blend with the rest of the liquids.
Cover the chicken strips with marinade, salt and pepper and refrigerate for at least an hour.
When you are ready, prepare your rice, heat some olive oil in a wok or nonstick pan, and brown the marinated chicken strips until done.
You can add the rest of the leftover marinade with the chicken strips and add a ½ cup of boiling water to increase the amount of sauce.
When your rice is cooked, plate up, add the chicken strips, drizzle with marinade and garnish with fresh herbs. Season to taste.

INFO & TIPS

This recipe is quick, budget friendly and absolutely mouthwatering!
A definite must TRY

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