Ingredients
Scale
- 750Grams of Chicken Thighs (roughly 4-6)
- 1 tablespoon Paprika
- 1 Tablespoon Cajun Seasoning
- 1 Tablespoon dried Oregano
- 1.5 Cups Basmati rice
- 3 Cups Chicken stock
- 2 Red Capsicum Diced
- 1 Brown Onion Diced
- 250Grams Mushroom sliced
- 1/2 Cup Nando’s sauce (choose based on spice preference – I enjoy Hot)
- Olive Oil
- Top with Natural Yogurt and Spring onion – Optional
Instructions
- Preheat oven to 180degrees Celsius fan forced
- Place chicken thigh in a bowl and season with paprika, oregano and cajun seasoning
- In a heavy bottom skillet warm a drizzle of oil and cook chicken on each side for 2-3 mins. Doesn’t need to cook through the rest will be done in the oven.
- Remove chicken and add a little more oil to the skillet.
- Add capsicum, onion and mushroom and cook for 3-4 mins until softened
- Add rice and Nando’s sauce and allow rice to soak up the flavour
- Pour in stock and place chicken thighs back in the skillet
- Cover and place in oven for 45mins or until rice and chicken is cooked
- Top with dollops of natural yogurt and spring onion
- Enjoy!
- Prep Time: 20
- Cook Time: 60
- Category: Dinner
- Method: Bake
- Cuisine: Portuguese
