“Nando’s” butterfly chicken w spicy rice

Butterfly cut chicken breast with spicy rice, corn on the cob and avocado&fennel salad 🧡

Serves: 2

Prep time: 15 min

Cook time: 30–35 min

Ingredients

For the Chicken:

• 2 chicken breasts (or thighs)

• 2–3 tbsp Nando’s Medium Peri-Peri Marinade (or sauce)

• 1 tsp olive oil

For the Spicy Rice:

• 1 small onion, finely chopped

• 1 tbsp olive oil

• ½ tsp smoked paprika

• ½ tsp chilli flakes (adjust to taste)

• 150 g cherry tomatoes, halved

• 3 tbsp tomato passata

• ½ cup (100 g) basmati or long-grain rice

• 1 cup (250 ml) chicken stock or water

• A small handful of fresh parsley, chopped

• Salt and pepper to taste

Instructions:

1. Marinate the Chicken:

In a bowl, coat the chicken with Nando’s Medium Peri-Peri Marinade and olive oil. Cover and let it sit for at least 30 minutes (or overnight for extra flavour).

2. Cook the Chicken:

Heat a grill pan or frying pan over medium heat. Cook the chicken for about 5–6 minutes per side until golden and cooked through. Set aside to rest while you make the rice.

3. Prepare the Spicy Rice:

• In a medium pan, heat olive oil and sauté the chopped onion until soft and golden.

• Add paprika and chilli flakes, stir for 30 seconds.

• Stir in the cherry tomatoes and cook until they start to soften.

• Add tomato passata and rice, stirring to coat the grains.

• Pour in the chicken stock, season with salt and pepper, and bring to a simmer.

• Cover and cook on low heat for 15–18 minutes, until the rice is tender and liquid absorbed.

How to Make a Butterfly Chicken Cut?

Steps:

1. Place the Fillet:

Put the chicken fillet flat on a cutting board.

2. Slice Horizontally:

• Hold your knife parallel to the board.

• Carefully slice through the middle of the fillet, stopping just before cutting all the way through, so it can “open like a book.”

3. Open the Fillet:

Gently open the fillet like a book. You now have a thinner, larger piece that will cook more evenly.

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