Nando's Peri Peri Chicken with Spicy Rice
This homemade Nando's Peri Peri Chicken features juicy chicken thighs marinated in a bold, spicy peri peri sauce and served over flavor-packed spicy rice. It's an easy weeknight dinner that delivers all the smoky, tangy heat of the restaurant favorite right from your own kitchen.
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Servings: 4 people
Ingredients
Peri Peri Sauce & Chicken
- 1-3 bird's eye red chilies depending on desired heat level
- ½ medium red pepper chopped
- 4 garlic cloves peeled
- 1½ tablespoons apple cider vinegar
- 1 tablespoon lime juice
- 1 tablespoon smoked paprika
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon honey optional
- ½-1 teaspoon salt to taste
- 2 tablespoons olive oil
- 4 large boneless skinless chicken thighs
Spicy Rice
- 1 tablespoon olive oil
- ½ white onion finely chopped
- 2 garlic cloves minced
- 1 small green chili thinly sliced
- ½ green pepper diced
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¾ cup canned chopped tomatoes
- 250 g cooked white basmati rice
- ½ teaspoon lemon or lime juice
- 3 tablespoons fresh coriander finely chopped
Instructions
- Add the chillies, red pepper, garlic, vinegar, lime juice, smoked paprika, rosemary, black pepper, oregano, onion powder, honey (if using), salt and olive oil to a blender. Blend until smooth.
- Place the chicken thighs in a bowl and coat well with the peri peri sauce. Cover and refrigerate for at least 1 hour, preferably overnight.
- Preheat the oven to 200°C (400°F) or 180°C fan.
- Arrange the chicken thighs on a parchment-lined baking tray and bake for about 10 minutes, or until just cooked through.
- Heat a grill pan over medium-high heat and lightly coat with cooking spray. Grill the chicken for 1–2 minutes per side until lightly charred and grill marks appear.
- For the rice, heat the olive oil in a large frying pan over medium heat. Cook the onion for 2–3 minutes until softened.
- Add the garlic, green chilli, and green pepper. Cook for another 2 minutes until the pepper begins to soften.
- Stir in the turmeric, cayenne pepper, smoked paprika, and salt. Cook for 1 minute until fragrant.
- Add the chopped tomatoes and stir well.
- Add the cooked rice and cook for 2 minutes, stirring until heated through.
- Stir in the lemon or lime juice and fresh coriander. Taste and adjust seasoning if needed.
- Serve the peri peri chicken over the spicy rice.
Notes
For the most authentic flavor, marinate the chicken overnight.
Adjust the number of chilies to suit your preferred spice level.
A braai or outdoor grill can be used instead of a grill pan for extra smoky flavor.
Adjust the number of chilies to suit your preferred spice level.
A braai or outdoor grill can be used instead of a grill pan for extra smoky flavor.
Nutrition
Calories: 136kcal | Carbohydrates: 10g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 360mg | Potassium: 238mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1238IU | Vitamin C: 20mg | Calcium: 53mg | Iron: 2mg
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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