Ingredients 

The Chicken:

• Skinless and boneless chicken thighs – x8 (~800g)
• Nando’s sauce (whatever your heat preference) – 60mls

The Spicy Rice:

• Long-grain rice – 300g
• Red onion – 1x diced
• Red pepper – 1x diced
• Peas – 160g
• Chopped tomatoes – 1x 400ml Tin
• Tomato puree – 3 tbsp
• Vegetable stock – 400mls
• Turmeric – 1tsp.
• Cumin – 1 ½ tsp.
• Paprika – 1tsp.
• Cayenne pepper 1tsp.

 Serves 4.

Nutritional information:

Method:

1. Preheat the oven to 180^oc
2. Place the chicken in a deep baking tray and cover with the Nando’s sauce before placing in the oven for 20-25minutes.
3. In a medium sized sauce-pan, fry the peppers and onions on a medium heat for 3-5 minutes.
4. Add the cumin, paprika and cayenne pepper and fry for another minute.
5. Add the tomato puree and chopped tomatoes and mix well.
6. Add the rice to the tomato mixture, stir well and add the stock, peas and turmeric before mixing again. Note, if the rice is not completely covered with water, you may need to add and additional 50-100mls of water.
7. Bring to the boil then reduce the heat and simmer for ~10 minutes with a lid on.
8. After 10 minutes, remove the pan from the heat allow to it steam for a further 5-10 minutes with the lid on.
9. Remove the lid, stir and serve with the chicken – ensure chicken is thoroughly cooked.
10. Add additional sauce to your chicken if preferred a little saucier.