Love Nando’s? Have a go at making your own PERi-PERi chicken from your own kitchen. This delicious paella gets a real kick with red peppers and is zesty too with fresh lime.



2 tbsp olive oil

2 onions, roughly chopped

4 garlic cloves, crushed

3 tomatoes, roughly chopped

1tsp smoked paprika

Pinch of saffron

250g Arborio rice

750ml (3 cups) chicken stock

125ml Extra Hot Nando’s PERi-PERi sauce

4 chicken thighs

2tbsp rapeseed oil

Salt to taste

100g roasted red peppers

Freshly squeezed lime juice

20g parsley, roughly chopped


Serves: 4

Prep time: 30 mins

Cooking time: 50 mins



1. Heat the olive oil over a medium heat and sauté the onions until golden. Add the garlic and tomatoes and cook for another minute. Add the smoked paprika and saffron and allow to infuse for five minutes.

2. Pour the Arborio rice into the pan and toast slightly. Add the chicken stock mixed with the Nando’s PERi-PERi sauce and leave to simmer, until most of the liquid has been absorbed, but the rice is not dry. Do not stir the rice, as you want a crusty layer to form on the bottom of the pan.

3. While the paella is cooking, heat the rapeseed oil over a medium heat. Add the chicken to the pan to brown, then remove and cook in the oven for 15 minutes.

4. To serve, place the chicken thighs and roasted red pepper in paella. Scatter over the parsley and squeeze over lots of fresh lime.


Nando’s PERi-PERi sauces 125ml RRP £1.99 and 250ml RRP £2.49 Stocked in all major supermarkets, independent retailers and Nando’s restaurants.