Nando’s shares the exact recipe for its spicy rice and macho peas so you can whip up a feast at home

IF you’ve been craving a cheeky Nando’s you’re in luck as they’ve finally released their famous peri peri chicken recipe. 

The restaurant revealed the ingredients for their peri peri chicken thighs, spicy rice and macho peas – so you can treat yourself to an entire Nando's meal at home. 

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The chain is hosting live cookalongs every Friday on Instagram, where they're uploading the recipes for their classic dishes.

Announcing the sessions, Nandos said: “Did someone say cookalong? 

“Join our Head Chef Tim live and direct from his kitchen as he shows you how to cook up some Nando's classics.

“We’ll be bringing the heat home with special guests.”

Singer Jgrrey was the star cooking with Tim, who said the first step is to marinade your chicken in your peri peri sauce – depending on which spice level you prefer – ideally overnight. 

When it’s marinated, start by preheating your oven to 180c, and while it’s warming up get started on the rice. 

Pour your rice into a pan along with your onion and one tablespoon of olive oil and salt, then turn it to a medium heat. 

Spicy rice recipe

  • 200g Basmati rice
  • 450ml cold water
  • 2 tbsp sunflower oil
  • ½ white onion, peeled and chopped
  • 2 garlic cloves, crushed
  • ½ green pepper, thinly sliced
  • ½ can chopped tomatoes
  • ½ tsp ground turmeric
  • ½ tsp cayenne pepper
  • ½ tsp smoked paprika
  • 1 tsp salt
  • Juice from one lemon
  • Handful of coriander

Add in your green pepper and your chilli, and you can either add more or skip it depending on how spicy you like your rice. 

Pour in half a can of chopped tomatoes, stir it and then add in 450ml of water before turning up the heat and popping a lid on the saucepan. 

As the rice boils, put your marinated thighs in the oven, with Tim adding they will be lightly cooked as they’re going to be grilled later.

When the rice is nearly done turn down the heat, and add in your seasonings -turmeric, cayenne pepper and smoked paprika – and leave it on the heat until cooked. 

When the chicken is fully cooked in the oven, take the thighs out and grill them in a pan to get Nando’s signature crispy look.

To finish the meal, start by boiling peas, and once they're cooked pour the water away but leave the peas in the pan.

Macho peas recipe

  • 400g frozen peas
  • Water
  • 1tbsp olive oil
  • 1 tbsp butter
  • ¾ sprigs fresh parsley, finely chopped
  • ⅔ sprigs fresh mint, finely chopped
  • ¼ tsp salt
  • 2 pinches of chilli flakes

Stir in a tablespoon of olive oil and the same amount of butter, which gives the peas their creamy texture. 

Chop up your herbs and add them in to give it the authentic Nando’s flavour, and finish by sprinkling salt and chilli flakes on top.

The only thing left is to enjoy your DIY cheeky Nandos.


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