Ingredients: 1 chicken breast, 2 cups long grain rice, half a green pepper, 1 red chilli, 1 tomato, 4 mushrooms, 2 eggs, 1 chicken stock cube, 1/4 bottle of Nandos marinade, 2 cloves of garlic, 1 brown onion.
To make this easy and tasty dish you need to firstly prep your ingredients, starting with the chicken. We are a big fan of the Nandos marinade sauces! In the morning we cut our chicken breast into bite size portions and coated them in the marinade and then left them in the fridge to soak up the flavours for the whole day.
Come dinner time we firstly put the rice on to boil adding a chicken stock cube for more flavour. Simmer the rice for 10-12mins. Whilst this is cooking we diced the onion, green pepper, cloves of garlic and chilli, before transferring them to a hot wok to fry. Then remove your chicken from the fridge and place in a sauce pan to cook through. It’s best to have two people making this dish as there’s so much to do at one time. Chop your mushrooms and tomato and add these to the wok.
Beat your 2 eggs in a separate bowl. Drain the cooked rice and add to the fried vegetables. Fry for a few minutes and push all ingredients to the edge of the wok. Then pour in your beaten eggs into the middle. As the eggs start to cook use a whisk or fork to break the eggy consistency up and mix through your rice and vegetables. Making a kind of egg fried rice.
Season with salt and pepper and transfer to a serving dish. Pile your Nandos covered chicken on top and enjoy!