Peri Peri Chicken Thighs with Spicy Mexican Rice
September 28, 2017
Do you love a Nandos? Who doesn't! If so, you'll LOVE this recipe. What you'll love even more is that it's super simple but seriously delivers in the taste department. I've made the rice from scratch, but to save on time (& a whole lot of effort) I've used Blend Bros fab new sugar free Peri Peri sauce which I'm a huge fan of. You can tailor this recipe to your taste so don't worry if you're not a fan of spice, you can omit the chilli (you big pansy!)
- Prep: 15 mins
- Cook: 30 mins
- Yields: 2 serving
4 Skinless Chicken Thighs
4 tbsp Blend Bros Sugar Free Peri Peri Sauce
|Serving Size||Per serving|
1Pre heat your oven to 180'c
2Place the skinless & boneless chicken thighs on a baking tray & pop them in the oven for 20 minutes.
3Whilst the chicken cooks you can make your Mexican rice!
4In a large pan add a little oil and fry your finely diced onions with & a pinch of cumin & chilli & fry for a few minutes.
5Now add the uncooked rice and stir until the rice is fully coated in the oil.
6Now add the chicken stock cube & pour over boiling water until it just covers the rice.
7Reduce the heat & allow this to simmer for 20 - 25 mins or until the water has been absorbed by the rice.
8Finely stir in the frozen sweet corn, finely diced tomato & a pinch of salt & pepper.
9Your chicken should now be cooked, so remove it from them oven & set aside.
11Allow at least 1 tablespoon of sauce per chicken thigh, with a little extra on the side for good measure.
12Finally, don't forget to serve it with wedges of fresh lime!