Nandos Chicken & Spicy Rice

• Whisk all Ingredients together, using only half of the nandos marinade. Reserve the other half for brushing on cooked chicken.
• Marinade for minimum 2 hours & cook on a griddle pan or under the grill. Turn half way & brush on remaining sauce. Serve with Mexican rice & salsa.

Mexican Rice

• 3 cups basmati or long grain rice
• 1/2 small red capsicum
• 1/2 small green capsicum
• 1/2 small yellow
• 1/2 large spanish diced onion
• 2 crushed garlic
• 1 heaped tablespoon tomato paste
• 1 teaspoon each of the following spices, otherwise substitute for a sachet of your favourite Mexican spice blend.
• – Cumin, Chilli Flakes, Smoked Paprika, Oregano, Salt, Black pepper, Garlic powder, Onion powder, Chicken stock powder, Cayenne pepper

Method

• Sautee onion & capsicums in olive oil for a few minutes. Add crushed garlic & seasonings. Cook the spices for a few seconds before adding tomato paste & cooking that off for another minute before topping with 5 cups of water. Bring to the boil then cover & cook on lowest for 18-20minutes.
• Serve with Nandos Chicken & Salsa. For the salsa I used the other half of the veggies I diced up for the rice.

Salsa

• 1/2 red capsicum
• 1/2 green capsicum
• 1/2 yellow capsicum
• 1/2 large diced spanish onion
• 2 small diced tomatoes
• 1 Lebanese cucumber diced
• Small handful chopped coriander
• Salt & pepper
• Olive oil
• Freshly squeezed lime juice