Budget Nandos Burrito Platter

Name: Budget Nandos Burrito Platter
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Mexican, Latin American, American
Ingredients: 3 tsp salt; 1/2 tsp ground ginger; 2 tsp smoked paprika; 1 tsp cayenne pepper; 1 tsp ground coriander; 1 tsp garlic granules; 1 tsp caster sugar; 1 tsp dried oregano; 1 tsp dried parsley; 1 Large Whole Chicken; 100g butter; 1 bottle Nando’s marinade; 6 cloves garlic; 500g Long Grain Rice; 1 tsp salt; 1 large red pepper; 1 large white onion; 6 cloves garlic; 100g frozen peas; 2 tsp turmeric; 2 tsp smoked paprika; 2 tsp cayenne pepper; 2 tsp dried parsley; 1 tsp cumin; 1 tsp salt; 2 lemons; 1/4 red cabbage; 1 white onion; 1 carrot; 1 lemon

26 steps

Prep:10minCook:1h

Serves 6 - 12 for only £13

Updated at: Thu, 17 Aug 2023 11:34:10 GMT

Ingredients

8 servings

Instructions

Step 1

1. Add all the per salt spices into a blender and blitz into a fine powder

The Chicken

Step 2

2. Lay the chicken breast side down and use scissors either side of the backbone to remove

Step 3

3. Flip it breasts up and press down on the breasts with your palm to break the breastplate - you’ll hear a click

Step 4

4. Scatter a couple of tsps of the peri salt on both sides of the chicken

Step 5

5. Thoroughly mix through butter with 1/2 bottle of Nando’s marinade and 6 cloves crushed garlic

Step 6

6. Run over all sides of the chicken. Peel the skin away from the breasts and rub underneath too

Step 7

7. Pour 1/4 of the bottle of Nando’s marinade over the top and set aside to marinade and come up to room temp

Step 8

8. Preheat the oven to 220C. If it has a fan and grill function, use that

OvenPreheat

The Rice

Step 9

9. Wash the rice in a large bowl of water, drain and repeat until water becomes clear

Bowl

Step 10

10. Add into a pan with 800ml boiling water and 1 tsp salt.

Pan

Step 11

11. Cover with a lid and simmer for 15 minutes then set aside with the lid still on

Lid

Step 12

18. Add some boiling water to just cover over the frozen peas to thaw them out

Step 13

19. Finely dice a white onion and the red pepper. Fry in a tbsp oil for 3 minutes til soft then crush in 4 cloves garlic

Knife

Step 14

20. Add the spices and salt and stir fry for 1 minute

Step 15

21. Add the frozen peas with the water and the remainder of the Nando’s sauce along with the rice and stir through to combine and cook for a couple minutes

Step 16

22. Squeeze the juice of a lemon or two and stir through

Into the Oven

Step 17

12. Add the chicken in the oven to cook for 40-60 minutes - until the breast reaches 65-70C and rest for 10-20 minutes

Thermometer

OvenHeat

Step 18

13. Slice the sweet potato into 6 wedges, toss in a splash of oil and a sprinkle of peri salt, and air fry for 30 mins at 190C or oven roast for 40 minutes at 190C

Air FryerHeat

Knife

Step 19

14. Add the oven chips to cook as per packet instructions (approx 20 mins)

The Slaw

Step 20

15. Slice the red cabbage and 1 white onion into thin strips and grate the carrot on the bigger setting

Knife

Step 21

16. Add 4 tbsp Mayo, 2 tsp mustard, juice the lemon and add 1/2 tsp salt and a few cracks of black pepper and mix through

Step 22

17. Adjust the seasoning to taste and add double cream of you like

To Finish

Step 23

23. Take the chicken from the roasting tray and lay on a board and slice/rip away from the bones into bitesize chunks

Step 24

24. Pour the juices from the roasting tray into a bowl and add an equal amount of mayo and stir through to make an amazing perinaise

Step 25

25. Warm up the wraps, lay down the Perinaise, rice, chicken, slaw, and a sweet potato wedge, fold the sides and wrap around the filling, seal it seam side down in a (griddle) pan and toast off the other sides

Step 26

26. Toss the rest of your peri salt over the chips and serve up with the leftover slaw, rice, and Perinaise