1490. Nandos Chicken and Rice Meal

Not every single thing we cook needs to be from scratch. Sometimes, it's ok to use a little help from pre-made ingredients, and that is something I need to remind myself too. This is an entire meal in one. You've got the salad, protein, rice, and even the side. It is a veritable quasi-Mexican confetti feast.Word to the wise: ensure you have a very well-ventilated space to grill the chicken, because it will get smoky and fast. The alternative is to grill them outside in the open.

Ingredients:

For the chicken:

1 kg chicken tenders

1 Tbsp taco seasoning

1/4 cup oil

2 cloves garlic, grated

1 bottle nando's peri peri sauce

For the rice:

1 red pepper, diced

1 green pepper, diced

1 yellow pepper, diced

1 onion, chopped

1 cup frozen mexican vegetables

2 cloves garlic, grated

1 1/2 Tbsp taco seasoning

1 cup salsa dip

1 1/2 tsp salt

2 cups rice (rinsed)

For the salad:

1 red pepper, diced

1 green pepper, diced

1 yellow pepper, diced

1 onion, chopped

1 tomato, diced

1 cucumber, diced

coriander, chopped

salt and pepper

olive oil

lime juice

corn on the cob

Method:

Marinate the chicken: in a bowl, mix the chicken tenders with the taco seasoning, oil, garlic, and half the bottle of peri peri. Set aside.

Make the rice: saute the chopped vegetables in some oil; when the vegetable start to wilt, add the taco seasoning and the grated garlic. Saute until fragrant. Add the salsa, salt, and rinsed rice. Saute to coat all the rice grains then add enough hot water to barely cover the rice. Bring to a boil, cover the pot, reduce heat to low and simmer for 20-25 minutes.

While the rice is cooking, grill the chicken. Brush the grilled chicken with the remaining half bottle of peri peri. Set aside in warm oven.

Make the salad, mix all the ingredients, adding the lime juice, olive oil, and salt just before serving.

For the corn: boil until tender. When all the chicken is grilled, grill the corn in the same pan/griddle to add some char.

صحة و عافية