We do love Nandos but we only get to go for a special treat because it works out expensive for a family of four but we have recently discovered that we can fake it at home and it’s almost as tasty for a fraction of the cost. We’ve now replaced our Sunday Dinners with ‘Nandos Sunday’ which we all look forward to each week.
For the chicken, we buy the Nandos medium piri piri rub which is under a pound from Asda and enough to do enough chicken for all of us. We also buy the perinaise from Asda which is like spicy mayo and I know we could do without or make our own but it’s makes the meal more authentic 😉
The spicy rice from Nandos is one of our favourite things but although there’s lots of recipes out there that claim to be ‘exactly’ the same as the rice you get there, we’ve not found an exact match yet. This is the recipe that I use that was tweaked every week for the first month or so to get it tasting the way we wanted and the measurements and timings aren’t an exact science as it’s all depending on your own taste.
Homemade Nandos Spicy Rice
2 cups of Rice
1/2 finely chopped onion
1/2 finely chopped red pepper
A handful of frozen peas (we leave these out usually)
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp tumeric
Chilli powder – depending on how spicy you like it
- Add the oil, chopped onion and chopped red pepper to a large frying pan / wok along with one chicken stock cube, cumin, chilli powder and paprika and heat on high for 2-3 minutes.
- Add 2 cups of rice (you can use normal coffee cups if you like, it’s just so you know how much water to add in) and 4 cups of boiling water along with the other chicken stock cube and the tumeric.
- Bring to the boil and them simmer until all of the water is absorbed which is usually around 20 minutes. You’ll need to stir it regularly at first and in the latter stage, you’ll need to pretty much stay with it as it sticks to the bottom of the pan and burns very easily.
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