Slimming World Recipe:- Nandos Style Peri Peri Chicken & Spice Rice




I fancied some Nandos style peri-peri chicken so created this healthy and tasty dish.  I served the chicken with spicy rice, homemade syn free coleslaw, halloumi (28g as a HEA) and salad.  It was lush, filling and there was enough left over for lunch the next day.

This can be cooked in the oven or the slow cooker and If you have any sauce left over, add a few spoonfuls of fat free fromage frais to make a delicious dipping sauce!




Extra Easy Syn Value:- Syn Free

Healthy Extras:-  None

Note:-

You will need:-
1 large chicken breast per person

Peri Peri Sauce:- 
2 birds-eye red chillies (adjust according to personal taste, the more chillies the hotter it is!)
1 red pepper
1 red onion
juice of one lemon
juice of half a lime
1 tbsp smoked paprika
2 tsp salt
1 tsp black pepper
1 tbsp oregano
1/2 tsp.red chilli powder
5 cloves of garlic
4 tbsp malt vinegar
4 cherry tomatoes
50ml water

Spicy Rice:-
2 cups of brown rice
1 cup sweetcorn
1 stock cube
salt & pepper
1 onion diced
1 red pepper diced
1 tsp dried chillies

To serve:-
Coleslaw

This recipe can be cooked in the oven or in the slow cooker. If you are cooking your meal in the oven, make sure you marinate the chicken in the peri peri sauce for at least 4 hours before cooking.

Method:-

Blitz all the peri peri sauce ingredients together in a food processor until it becomes a smooth paste.  Use this to marinate the chicken and to cook it in.

If using a slow cooker, add the chicken and peri peri sauce and heat on low for 7 hours or high for 4 hours.

If cooking in the oven, place the marinated chicken and the remaining peri peri sauce in a large dish and cook for 45 mins When ready to cook, grill the chicken on griddle pan (if possible, or under the grill if not) for about 5 minutes per side.

Place the chicken quarters in a large dish and place in a pre-heated oven at 170 C and bake for about 20 minutes (turn them over midway through the baking)

For the rice, in a saucepan add 2 cups of rice to 4 cups of water and bring to the boil, then add the stock cube. I used a coffee cup for measuring purposes.

Bring to the boil, turn down to simmer until all of the water has been absorbed. Stir the pan regularly to keep it from sticking.

Spray a frying pan with frylight, and fry off the peppers and onion until soft.

Take the frying pan off the heat, and add the rice to the pan with the onions and peppers.  Stir through until mixed, then serve.

Serve with salad and haloumi

Notes-

Syn calculations are all carried out as a paying Slimming World member. I am not a consultant!  It is always recommended to check syn values yourself.

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L x


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