Chicken fillet, cut into strips
garlic, crushed (use fresh garlic cloves
for better taste)
Your preference of Nandos sauce
1-2 cups rice (I prefer basmati)
1⁄2 green pepper, sliced
1⁄2 red pepper, sliced
1⁄2 yellow pepper, sliced
1⁄2 onion, sliced
1 tin sweetcorn kernel, drained
1⁄2 punnet mushrooms sliced, optional
butter for frying
Place chicken strips in a bowl and rub
with garlic, portuguese spice and salt to
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.