One pot Nando’s chicken and halloumi rice

One pot Nando’s chicken and halloumi rice . . ⬇️ Recipe below ⬇️ . Recipe serves 4 . Press save for dinner inspiration 📌 follow for more recipes like this ☺️ . . This is definitely one of my favourite recipes I’ve ever done, I mean who doesn’t love a cheeky . . . Ingredients . 500g chicken (diced) 1 onion (finely diced) 2 cloves garlic (finely grated) 2 peppers (finely diced) 1tbs peri peri seasoning (or to taste) (I used ) 1tsp turmeric 1tsp smoked paprika 1tsp salt (or to taste) 250g uncooked basmati rice 4 tbs Nando’s Marinade 600ml chicken stock 60g cheddar 120g halloumi (sliced) Chilli jam Perinaise . Method. . Fry off your chicken and half the peri peri seasoning in a large frying pan that has a lid. Once browned take out and leave aside for now. Add in your onions and peppers and cook until soft, then add in the garlic and the rest of the spices and seasoning. Add your chicken back into the pan along with the Nando’s marinade and the uncooked basmati rice. Mix together and then add in the chicken stock. Pop the lid on and cook on a low heat for around 20 minutes or until the rice is fully cooked, adding more liquid if needed. Once cooked sprinkle with the cheddar and add on the halloumi, place it under the grill, turning the halloumi half way until it is golden. You can also do the halloumi in a separate pan if you prefer. Drizzle over the chilli jam and perinaise. Serve and enjoy. . . Calories- 625 Syns- 3 + HEA (depends how much chilli jam and perinaise you use) . . For 20% off use code Hols20 . Gifted ad/pr-product . . . . . .

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Fry off your chicken and half the peri peri seasoning in a large frying pan that has a lid. Once browned take out and leave aside for now. Add in your onions and peppers and cook until soft, then add in the garlic and the rest of the spices and seasoning. Add your chicken back into the pan along with the Nando’s marinade and the uncooked basmati rice. Mix together and then add in the chicken stock. Pop the lid on and cook on a low heat for around 20 minutes or until the rice is fully cooked, adding more liquid if needed. Once cooked sprinkle with the cheddar and add on the halloumi, place it under the grill, turning the halloumi half way until it is golden. You can also do the halloumi in a separate pan if you prefer. Drizzle over the chilli jam and perinaise. Serve and enjoy.