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A delicious and simple replication of the famous Nando’s spicy rice, featuring vibrant turmeric rice, tender seasoned chicken strips, and a kick of Peri-Peri sauce.
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Season and fry the chicken strips until golden. → Boil rice with turmeric and salt to get a bright yellow color. → Sauté onions, peppers, and peas in garlic butter, then add Peri-Peri sauce. → Toss the cooked rice with the sauce and vegetables for several minutes. → Garnish with parsley and top with the chicken.
Season and fry the chicken strips until golden. → Boil rice with turmeric and salt to get a bright yellow color. → Sauté onions, peppers, and peas in garlic butter, then add Peri-Peri sauce. → Toss the cooked rice with the sauce and vegetables for several minutes. → Garnish with parsley and top with the chicken.
A delicious and simple replication of the famous Nando’s spicy rice, featuring vibrant turmeric rice, tender seasoned chicken strips, and a kick of Peri-Peri sauce.
Season the chicken strips with Portuguese spice, salt, and pepper. Mix well and set aside to marinate.
Bring a pot of water to a boil with turmeric and salt. Add the rice and cook until tender, then drain.
Heat olive oil in a pan over medium-to-high heat. Fry the chicken strips until golden brown and cooked through, then remove and set aside.
In the same pan, melt the garlic butter and sauté the onions until translucent.
Add the red peppers and peas to the pan. Season with Aromat and sauté for a few minutes.
Using turmeric in the rice water is essential for achieving that signature Nando's yellow color.
The recipe uses Nando's Hot sauce, but you can substitute with Mild or Medium Peri-Peri sauce depending on your heat preference.
Frying the rice with the vegetables for a few minutes at the end helps the grains absorb the spicy sauce and develop more flavor.
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