Homemade Nandos

Directions

1. 1

   Roast red peppers, red onion, garlic, fresh chilli, in a little olive oil, salt and pepper for 20 mins at 200.

2. 2

   Add the roasted veggies to a blender along with lemon juice, oregano, apple cider vinegar, fresh parsley and a splash of water.

3. 3

   Season the chicken with paprika, garlic, oregano before spooning over 3tbsp of the peri sauce. Roast for 45 mins at 200.

4. 4

   Pour the remaining sauce into a pan and simmer.

5. 5

   Pan fry diced onion and peppers for a few minutes before adding the puree, chilli flakes, garlic, paprika, salt and pepper.

6. 6

   Wash the rice, drain and add to the pan. Pour in 500ml of chicken stock, frozen peas and cover with a pan lid. Cook on a simmer for 15-20 minutes making sure to mix every few minutes so the rice doesn’t burn.