nandos

If you love rice, then our slimming-friendly Nando's Spicy Rice will be a big hit whether you're counting calories or following a diet plan like Weight Watchers.

Nando's Spicy Rice | Slimming &amp; Weight Watchers Friendly

rice

red onion (finely chopped)

red pepper (deseeded and finely chopped)

green pepper (finely chopped)

70 g frozen peas

chicken stock cube (or vegetable)

chicken stock pot (or vegetable)

water

tsp cumin

turmeric

paprika

tsp chilli powder (or more if you like it spicy)

low calorie cooking spray

Spray

Spray a large frying pan with low calorie cooking spray

Add the chopped onion, peppers, cumin, chilli powder, turmeric and paprika. Cook until they start to brown slightly

Dissolve

While waiting for them to brown, dissolve the chicken stock cube in the boiling water

Add the rice to the onions and peppers and stir to mix well

Pour

Pour in the hot stock, then add the chicken stock pot and stir

Boil

Bring to the boil, then cover with a lid and cook according to the packet instructions (usually 10 - 12 minutes)

Stir

Stir during cooking to stop it sticking to the pan

Stir in the peas 4-5 minutes before the end of cooking and replace the lid

When all the water has been absorbed and the rice is cooked, stir and serve!

Full recipe at - 
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Spray pan with cooking spray

Add chopped onion, peppers, cumin, chilli powder, turmeri and paprika. Cook until slightly brown

Dissolve chicken stock cube in boiling water

Add rice to the onions and peppers. Stir to mix well

Pour in hot stock, then add chicken stock pot and stir

Boil then cover and cook according to packet instructions

Stir during cooking to stop it sticking to pan

Stir in peas 4-5 mins before end of cooking and replace the lid

Stir and serve when rice is cooked and all water has been absorbed

Nando's Spicy Rice - Pinch of Nom

Want to make Nando&#x27;s Spicy Rice at home? Then this Homemade Nando&#x27;s Spicy Rice recipe is for you! And the best news? It only takes 20 minutes and one pan! (Serves 4-6, depending on appetite)

Homemade Nando's Spicy Rice

olive oil

onion

red pepper (diced)

chilli flakes

smoked paprika

300 g long grain rice

600 ml hot chicken stock ((from

Salt and pepper

g frozen peas

Place the diced onion and red pepper in a reasonably large saucepan. Cover with a lid and cook over a gentle heat for 3 minutes until softened but not browned.

Remove the lid and add the chilli flakes, turmeric and smoked paprika. Cook for 2 more minutes. Add a splash of water if it starts to get a little dry.

Add the rice, chicken stock, salt and pepper. Turn the heat up and bring to the boil. Then cover with a lid and turn the heat down. Cook for 7 minutes, or until the rice is nearly cooked. (See note 1.)

After 7 minutes add the peas and stir. Re-cover with the lid and cook for 3 more minutes or until the rice is done to your liking and the peas are hot.

Serve with all your homemade Nandos favourites!

Delicious cubes of sweet potato, coated in a peri peri marinade and roasted in the oven for just 20 minutes, these Nando’s Inspired Peri Peri Sweet Potato Cubes make a delicious side dish for Peri Peri Chicken and all your Homemade Nando’s favourites.

Roasted Peri Peri Sweet Potato Cubes (Nando’s Inspired)

chilli flakes ((or

garlic (crushed

lime

oregano

salt ((or

Black pepper (to taste)

potato

Preheat your oven to 220C / 200C / gas mark 7 / 425F.

Mix together all the ingredients – except the sweet potato cubes – in a large bowl.

Add the cubes of sweet potato and stir to coat thoroughly. (Or use your hands!)

Place the sweet potato cubes on a large non-stick baking tray, ensuring the cubes are well spread out (use 2 baking sheets if necessary) and in a single layer.

Roast in the oven for 20 minutes, turning once. (Test one to ensure it’s cooked all the way through before removing the cubes from the oven.)

Serve with all your Nando’s favourites!

A quick and easy recipe for a homemade version of Nando’s Peri Peri Chicken Breasts. Perfect for a busy midweek evening!

Easy Peri Peri Chicken Breasts (Nando’s Copycat)

limes

Black pepper

chicken breasts

Mix together all of the Peri Peri marinade ingredients (i.e. all the ingredients apart from the actual chicken!) in a large bowl. Place the chicken in the bowl, turning to coat each piece of chicken with marinade. (You can do this in a ziplock bag if you don’t like getting your hands messy!)

Cover and marinate the chicken for 2 hours in the fridge or up to 24 hours if you have the time. Alternatively, just continue with the recipe.

Heat your griddle/frying pan for 2 minutes over a high heat (see notes for alternative cooking methods). Place the chicken in the pan and cook for 7-9 minutes on each side (depending on thickness – you can check if your chicken is done by cutting into the thickest one – if it’s not raw and pink, you are good to go!).

Serve with all your favourite Nando’s style sides!

Skip the line and make a homemade version of the delicious fino pitta Nando&#039;s sandwich. It’s cheesy, spicy, and full of flavour! Perfect for lunches!

Nando’s Fino Pitta

red peppers ((£1.70/4)=(£0.43))

chillies, deseeded if you prefer less spice

600 g chicken breast, sliced in half ((£3.70))

225 g (1 block) halloumi, thinly sliced ((£2.40))

round lettuce, washed & thinly sliced ((£0.58))

tbsp per pitta caramelised red onion relish ((£1.20/10)= (£0.12))

white pittas ((£0.50))

mayonnaise

garlic

tbsp rapeseed oil

Start by blitzing your marinade ingredients in a food processor. That’s the fresh chillies, roasted red peppers, paprika, garlic granules, oregano and a splash of the red pepper brine. Add to a bowl and coat the chicken breasts. Marinade for 1-5 hours if possible.

Fry the halloumi slices until golden brown on both sides and set aside.

Add rapeseed oil to a griddle pan over a high heat. Add the chicken and leave to fry for 3-4 minutes on each side, depending on the thickness of your chicken.

Toast your pittas then add a layer of mayonnaise (add a sprinkle of garlic granules for aioli vibes if you can), lettuce, grilled peri peri chicken, caramelised red onion relish and a few slices of chillies if you like it hot.

Love the Peri Peri Boneless Chicken Thighs you get at Nando’s? Well, now you can make your own with this fakeaway version of a Nando’s favourite! Instructions given for griddle pan, frying pan and oven. No matter how you like your Nando’s, I’ve got you covered!

Homemade Nando’s Boneless Chicken Thighs

dried chilli flakes ((or

skinless, boneless chicken thighs ((see Note 2))

Mix together all of the ingredients (except the chicken thighs!) in a large bowl to make the peri peri marinade.

Place the boneless chicken thighs in the bowl of marinade, turning to coat each piece of chicken with marinade.

Cover and marinate the chicken for 1 hour in the fridge, if you have the time. Alternatively, just continue with the recipe.

Heat up a griddle pan (or regular frying pan) over a high heat for 1 minute. Fry the marinated chicken thighs in the griddle pan for 4 minutes on each side.

(Alternatively, place the chicken thighs on a baking tray and roast in your oven, preheated to 220C / 200C fan / gas mark 7 / 425F, for 15 minutes, turning once.)

Serve with all your favourite Nando’s sides!

These chicken thighs were tasty on a green salad with homemade ranch dressing. Not too spicy and definitely not bland either. Thanks for the recipe!

Long time veggie struggling with new ideas for dinner for Mr. Tried this recipe and he cleared his plate, said it was nice. Thank you 👍

Never been to Nandos but liked the sound of this easy recipe so thought I'd give it a try and so pleased I did. 
Used the oven method and it really was delicious. Thank you for sharing!

Not a great fan of Nando’s, so not particularly interested in their recipes, HOWEVER, latest recipe for Boneless Chicken Thighs looked very interesting and, dare I say, simple. So much so that my wife decided to make the marinade and, using a couple of chicken breasts, created a meal with a jacket potato and salad. Have to admit it was really delicious and would also be perfect for BBQ’s (when the sun shines)! So thank you Easy Peasy for a great recipe (again)!

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