Add the olive oil into the pan and heat on medium heat until hot
Add the finely diced onion and cook for 2-3 minutes
Add the finely chopped bell pepper and green chilli then cook for a further 4-5 minutes
Add the finely chopped garlic cloves and cook for 1-2 minutes on medium heat
Add the salt, turmeric powder, cayenne powder and paprika then cook the spices for 1-2 minutes
Add the canned tomatoes then cook for another 4-5 minutes on medium heat
Drain the soaked rice and the cold water then stir before cooking for 8-10 minutes on high heat until the water is almost dried up
Add the lemon juice and finely chopped coriander then cover and cook on low heat for 8-10 minutes
Serve immediately alongside some peri chicken and enjoy!
Latest comments (3)
Hi Nabeela,
I am having guests in two weeks and apart from myself one couple is South African so want to try and impress them with a Nandos recipe (will make your PeriPeri chicken) x I am so impressed with your detailed videos – they are very clear and well explained. I wondered if, for the peri peri chicken, could I instead use chicken pieces and would I need to alter the cooking time? There will be 8 hungry adults so may need to cook another protein dish. Do you have any ideas please. Thank you so much Nabeela. Delish ??
Hey, thanks for checking out my recipes. Yes, you could use chicken pieces but for best results, I would suggest chicken legs and make sure they are not too chunky. If it is for 8 people, I would say use 8 leg pieces and the time would remain roughly the same depending on the size of your chicken, do keep checking every so often and basting.
If you want to add another dish, I would recommend you try the potato and spinach recipe. Make sure to double the recipe, as this will serve only serve 4. Also, serve them with my Nandos rice.
Feel free to drop me a message if you need anymore help 🙂