Homemade spicy rice: No more take-aways for you

Whenever you hear the words “spicy rice”, you often think of Nando’s, at least when you’re a South African or in the UK. You think about that super spicy and delicious rice with some bits of chicken but always a bit disappointed. However, you don’t need to be disappointed anymore and with this homemade spicy rice recipe, you also have the perfect meal to make when you’ve got rice and chicken leftovers in the fridge.

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Homemade spicy rice suggestions

You can have your freshly made and fluffy basmati rice as per the recipe below or use some leftover rice left in the fridge which will also absorb the sauce just like fried rice. We’ve all got a pack of frozen vegetables in the freezer and this is the perfect opportunity to use it. You can also make fresh chicken strips or leftovers too with your choice of one or a combination of your favourite Nando’s peri-peri sauce to flavour the whole deal. You can also make your own sides, such as wedges or coleslaws, a good salad will also go,

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There’s no need for take-aways ever again after you’ve made some homemade spicy rice with your favourite hot sauce and tender chicken.

Last updated on 28 July 2023

Homemade spicy rice recipe

5 from 3 votes

Recipe by Karmen Pillay Course: LunchCuisine: GlobalDifficulty: Moderate

Servings

6

servings

Prep time

2

hours 

Cooking time

30

minutes

Total time

2

hours 

30

minutes

This spicy rice is very tasty and tastes just like Nando’s.

Ingredients

• 6 6 Chicken breasts Sliced in half

• Nando’s sauce of your choice (Hot, Extra Hot or Medium)

• ½ cup ½ tangy mayonnaise

• 1½ cup 1½ rice of your choice

• 1/2 cup 1/2 frozen mixed veg (depending on the amount of veg you want in your rice, I prefer less)

• 1/4 cup 1/4 chopped peppers (bell peppers give it an incredible colour)

Method

• Take your 12 chcken breast slices and cut it into strips… you should get around 3-4 strips from one piece
• Once you done cutting your strips, wash it properly and leave it in a colander to drip dry
• Whilst the chicken is drying, prepare your marinade, add half a bottle of sauce, if you are using one type you may need two bottles…we want this SAUCY! (I used a half bottle of extra hot and a bottle of medium)
• Marinate your chicken strips in your mix and lay it in an oven proof casserole and let it rest in the fridge. (around 2 hours)
• Steam your veggies and rice, when you are removing the starch water from the rice and adding salt add a teaspoon of turmeric to the rice for colour!
• Once your veggies and rice is steamed add it together
• Preheat your oven at 180°C on the grill.
• Once your oven is ready you can take your casserole and place it in the oven for around 8 minutes then add in your peppers and give it a stir then leave it for another 8-10 minutes.
• Your spicy rice is now complete, you can either mix in your rice or you can serve the rice and place the saucy chicken on top.

Notes

• If you want some added flavour I suggest marinating the strips the night before, or even in the morning of.

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