Chicken fillet, cut into strips garlic, crushed (use fresh garlic cloves for better taste)salt Portuguese spiceYour preference of Nandos sauce1-2 cups rice (I prefer basmati)½ green pepper, sliced½ red pepper, sliced½ yellow pepper, sliced½ onion, sliced1 tin sweetcorn kernel, drained½ 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 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. 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 minutes.
INFO & TIPS
You can also steam the food in the microwave instead.
Transfer rice to a glass dish with a lid.
Dot rice with butter, cover with lid and steam on high for 10 minutes.