Lockdown has meant many of us are missing our favourite restaurants, and with some still not eager to head out, making your favourites at home could be a good solution. Now Nando’s is helping those who want to give their famous recipes a go at home.

Nando’s are hosting live cookalong sessions each Friday on Instagram, and are also uploading the recipes for their classic dishes to their highlights.

Revealing the sessions, Nandos said: “Did someone say cookalong?

“Join our Head Chef Tim live and direct from his kitchen as he shows you how to cook up some Nando’s classics.

“We’ll be bringing the heat home with special guests.”

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So, here’s how to make one of Nando’s classic side dishes – Spicy Rice.

Spicy Rice recipe


  • 200g Basmati rice
  • 450ml cold water
  • 2 tbsp sunflower oil
  • ½ white onion, peeled and chopped
  • 2 garlic cloves, crushed
  • ½ green pepper, thinly sliced
  • ½ can chopped tomatoes
  • ½ tsp ground turmeric
  • ½ tsp cayenne pepper
  • ½ tsp smoked paprika
  • 1 tsp salt
  • Juice from one lemon
  • Handful of coriander


1. Place your rice into a pan along with the onion and one tablespoon of olive oil and salt. Turn it to a medium heat.

2. Add in your green pepper and the chilli, and depending on your spice tolerance you can add more or miss it entirely.

3. Pour in half a can of chopped tomatoes, stir and then add 450ml of water.

4. Then, turn up the heat and add the lid on the saucepan.

5. When your rice is close to being fully cooked, turn down the heat.

6. Then add in your seasonings – turmeric, cayenne pepper and smoked paprika – and leave it on the heat until cooked.

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To make your own chicken marinade alongside your rice, here is a peri-peri marinade recipe.


  • Chicken of your choice
  • 2 dried hot chillies
  • 100ml red wine vinegar
  • 6 red chillies
  • 6 garlic cloves
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp golden caster sugar
  • 2 lemons, juiced

1. To make the marinade, tip the dried chillies and the vinegar into a pan and bring to the boil.

3. Remove from the heat and leave the chillies to soak until the vinegar is cold.

4. Put the red chillies, garlic, soaked dried chillies and vinegar in a food processor and blitz.

5. Add the smoked paprika, oregano, thyme, sugar, a pinch of salt and the lemon juice. Blitz again to a paste and set aside.

6. Sit the chicken in a shallow dish and use a small knife to score all over with cuts 1cm deep. Make sure you do the legs and the underside.

7. Tip the marinade over the chicken and massage into the cuts. Cover and chill for at least four hours, but overnight would be better.

8. When you’re ready to cook, heat oven to 180C/160C fan/gas 4. Roast the chicken for one hr, then turn the heat up to 220C/200C fan/gas 7 and cook for a further 30 to 35 mins until a crust has formed on the outside of the chicken.

9. Remove from the oven and leave to rest for 30 mins. Serve with your homemade rice.

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