Nando’s Chicken & Rice Traybake
Nando’s Chicken & Rice Traybake
Ingredients
- 500 g chicken thighs or chicken breast
- 250 g basmati rice, uncooked
- 1 mixed peppers, diced
- 1 onion, diced
- 2 garlic cloves, crushed
- 700 ml chicken stock
- 1 tablespoon tomato purée
- 2 teaspoons Nando’s seasoning
- 1 tablespoon olive oil
- as needed corn slices
- as needed grated cheese
- as needed peri drizzle, for finishing
Instructions
- 1
Preheat your oven to 190°C (fan assisted).
⏱️ 10 min•🌡️ 190
- 2
In a large oven-safe tray or tin, add the uncooked basmati rice, diced onion, diced mixed peppers, and crushed garlic cloves.
⏱️ 3 min
- 3
Pour in the chicken stock, tomato purée, and olive oil. Add 2-3 teaspoons of Nando’s seasoning to the rice mixture and stir everything thoroughly to combine.
⏱️ 2 min
- 4
Brush the chicken thighs or breast with additional Nando’s seasoning. Place the seasoned chicken on top of the rice mixture in the tray.
⏱️ 5 min
- 5
Cover the tray tightly with aluminum foil and bake in the preheated oven for 35 minutes.
⏱️ 35 min•🌡️ 190
- 6
Carefully remove the tray from the oven and remove the foil.
⏱️ 1 min
- 7
Evenly sprinkle the grated cheese and arrange the corn slices over the rice and around the chicken.
⏱️ 2 min
- 8
Place the chicken pieces back on top of the cheese and corn.
⏱️ 1 min
- 9
Return the uncovered tray to the oven and bake for another 15-20 minutes, or until the chicken is golden, the cheese is melted and bubbly, and the rice is fluffy and cooked through.
⏱️ 20 min•🌡️ 190
- 10
Serve hot, finished with an extra peri drizzle if desired.
⏱️ 1 min
Kitchen Tools
Nando’s Chicken & Rice Traybake
- 500 g chicken thighs or chicken breast
- 250 g basmati rice, uncooked
- 1 mixed peppers, diced
- 1 onion, diced
- 2 garlic cloves, crushed
- 700 ml chicken stock
- 1 tablespoon tomato purée
- 2 teaspoons Nando’s seasoning
- 1 tablespoon olive oil
- as needed corn slices
- as needed grated cheese
- as needed peri drizzle, for finishing
Instructions
- 1
Preheat your oven to 190°C (fan assisted).
⏱️ 10 min•🌡️ 190 - 2
In a large oven-safe tray or tin, add the uncooked basmati rice, diced onion, diced mixed peppers, and crushed garlic cloves.
⏱️ 3 min - 3
Pour in the chicken stock, tomato purée, and olive oil. Add 2-3 teaspoons of Nando’s seasoning to the rice mixture and stir everything thoroughly to combine.
⏱️ 2 min - 4
Brush the chicken thighs or breast with additional Nando’s seasoning. Place the seasoned chicken on top of the rice mixture in the tray.
⏱️ 5 min - 5
Cover the tray tightly with aluminum foil and bake in the preheated oven for 35 minutes.
⏱️ 35 min•🌡️ 190 - 6
Carefully remove the tray from the oven and remove the foil.
⏱️ 1 min - 7
Evenly sprinkle the grated cheese and arrange the corn slices over the rice and around the chicken.
⏱️ 2 min - 8
Place the chicken pieces back on top of the cheese and corn.
⏱️ 1 min - 9
Return the uncovered tray to the oven and bake for another 15-20 minutes, or until the chicken is golden, the cheese is melted and bubbly, and the rice is fluffy and cooked through.
⏱️ 20 min•🌡️ 190 - 10
Serve hot, finished with an extra peri drizzle if desired.
⏱️ 1 min