One-pan Nando’s Style Chicken & Rice

• συνολικός χρόνος: 33 minutes

Υλικά

For the chicken:

2 whole chicken legs

1 tbsp olive oil

1 tbsp garlic PERi-PERi sauce

1 tsp smoked paprika

½ tsp oregano

½ tsp cumin

Salt & pepper

Juice of ½ lemon

For the rice:

150g basmati rice (rinsed)

½ onion, finely chopped

1 garlic clove, minced

1 tsp smoked paprika

1 red pepper, diced

100g tenderstem or chopped broccoli

400ml chicken stock

To finish:

1 block halloumi, cubed

2 tbsp lemon & herb PERi-PERi sauce

1 lemon, cut into wedges

2 tbsp Greek yogurt (to serve)

Extra water if needed to keep rice moist during grilling

1. Marinate the chicken:

Rub the chicken legs with olive oil, garlic PERi-PERi sauce, paprika, oregano, cumin, lemon juice, salt and pepper. Let it sit while you prep the rice.

2. Brown the chicken:

Οδηγίες

In a large ovenproof pan or deep tray, brown the chicken skin-side down until golden. Remove and set aside.

Build the rice:

In the same pan, sauté the onion and garlic for 3–4 minutes. Stir in the paprika, then add the rice, peppers, and broccoli. Pour in the chicken stock and mix gently.

Bake covered:

Nestle the chicken back on top, skin-side up. Cover with a lid or foil and bake at 200°C (fan 180°C) for 20–25 minutes until the rice is cooked and the liquid absorbed.

Add halloumi & crisp up:

Take the chicken out briefly, fluff the rice, scatter over halloumi, and return the chicken on top. Brush with lemon & herb PERi-PERi sauce, squeeze over lemon juice, and add a splash of water if the rice looks dry.

Grill to finish:

Place under the grill for 5–10 minutes until the chicken skin is crispy and the halloumi is golden and gooey.

Serve:

Plate up with lemon wedges and a dollop of Greek yogurt.