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Peri Peri Chicken Spicy Rice

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 569kcal
Servings: 5 People
Metric - Imperial

Ingredients

Peri Peri Chicken -

  • Spray Oil
  • 3 Chicken Breast, Boneless & Skinless Halved
  • 8 g Garlic Powder
  • 4 g Smoked Paprika
  • 2 g Ground Cumin
  • 2 g Dried Chilli Flakes
  • 60 ml Nando’s Peri Peri Sauce
  • Salt & Pepper

Spicy Rice -

  • 28 g Unsalted Butter
  • 1 Brown (Yellow) Onion Diced
  • 1 Bell Pepper (Capsicum) Diced
  • 4 Garlic Cloves Grated
  • 20 g Tomato Paste
  • 300 g Basmati Rice Washed
  • 600 ml Chicken Stock
  • 4 g Smoked Paprika
  • 2 g Ground Turmeric
  • 2 g Chilli Powder
  • 2 g Dried Oregano
  • 160 g Frozen Peas
  • 5 g Coriander (Cilantro) Chopped
  • Salt & Pepper

Method

  • Add the chicken to a bowl, along with all of the peri-peri chicken ingredients except the oil. Mix well to combine.
  • Place a pan over medium-high heat, add spray oil and the chicken, and cook for 2 ½ minutes on each side, until golden and cooked through. Add a splash more Nando's peri-peri sauce right at the end, if desired. Remove, rest, and slice into strips.
  • In a saucepan over medium-high heat, melt the butter. Add the onion and red bell pepper and cook for 3 minutes, mixing regularly. Add the garlic and tomato paste and cook for a further 2 minutes.
  • Add the washed basmati rice and stir to coat in the pan, toasting for 1 minute. Add the chicken stock, smoked paprika, turmeric, chilli powder, and oregano. Mix well, bring to a boil, then reduce the heat to low, cover, and cook for 12 minutes.
  • Turn off the heat and leave the lid on for 4 minutes. Remove the lid, add the peas and coriander, and fluff with a fork.
  • Portion the spicy rice into six meal prep containers. Top with the sliced chicken and extra Nando's sauce, if using. Garnish with coriander.
Chef's Tips
Toast the rice in the pan for a minute before the stock goes in, as added above — this coats each grain in the aromatics and butter, giving the rice more flavour than just boiling it in stock alone.
Keep the chicken to the 2½ minutes per side as written and slice against the grain once rested — searing longer than needed will dry it out, since it's a lean cut with no marinade fat to protect it.
Let the rice sit covered for the full 4 minutes off the heat before fluffing — this finishes the steaming process and stops it from turning gluey when stirred too early.
Storage & Reheating
Refrigerate for up to 4 days, or freeze for up to 3 months, in an airtight container.
To reheat, microwave for 2–3 minutes until hot through, or warm in a pan with a small splash of water or stock. Thaw frozen portions in the fridge overnight before reheating.
Serving 400gCalories 569kcalCarbohydrates 56gProtein 47gFat 15gSaturated Fat 5gPolyunsaturated Fat 2gMonounsaturated Fat 5gCholesterol 135mgSodium 740mgPotassium 827mgFiber 3gSugar 5gVitamin A 2900IUVitamin C 42mgCalcium 30mgIron 1.2mg