One Pan Peri Peri Chicken & Rice

Nando's is very popular in my house, so when my husband sent me the recipe for Nando's Peri Peri Chicken on IG from @archerkitchen, I knew we had to give it a go in the Delaney Test Kitchen. And it did not disappoint.

There's a lot of chopping to help engage others (children) in the dinner process, but once it starts cooking it is super easy.
And it is easy to regular the level of heat for a variety of palates.
Enjoy!



One Pan Peri Peri Chicken & Rice
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INGREDIENTS:

• 1 tsp olive oil
• 1 yellow bell pepper, chopped
• 1 zucchini, chopped
• 1 onion, chopped
• 5 garlic cloves, minced
• 1 red chili pepper, finely chopped
• 2 Tbsp Nando’s Peri Peri seasoning*, divided
• 150g basmatic Rice (approx. 5.3 oz)
• 350 ml chicken stock (approx. 12 oz)
• 600g chicken (boneless, skinless) (approx.1.3lbs)
• 30g grated cheddar (I used ¼ cup)
• 1 Tbsp Nando’s Peri Peri marinade sauce (as garnish)

 
*Note: I was unable to find Nando’s seasoning so I made my own mixture of chili and lime seasoning, cumin, paprika and oregano and it worked great.

PREPARATION:

1. Heat 1 tsp olive oil in a large saucepan over medium heat. Saute the onion, garlic, zucchini, bell pepper and chili along with 1 Tbsp of the Peri Peri seasoning until vegetables are softened.

2. Add the chicken to the pan along with the remaining 1 Tbsp of the Peri Peri seasoning and cook for 10 minutes, stirring occasionally, until the chicken is cooked through.

3. Stir in the basmatic rice and the chicken stock. Cover with a lid and reduce the heat to a simmer. Simmer for 15 minutes, or until the rice is tender and the stock has been absorbed.
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4. Sprinkle the grated cheddar over the top, and allow it to melt. Drizzle with 1 Tbsp of Nando’s Peri Peri marinade sauce and Enjoy!

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