With Nando's closed… how to make the perfect Peri-Peri chicken in the comfort of your own home

NANDO’S fans are clucking mad after a shortage of chicken forced the chain to shut almost 50 outlets.

The Sun revealed today how the firm apologised after running low on its much-loved Peri-Peri dish.

But fear not! As the popular restaurants’ chicken run continues you can make the spicy meal in the comfort of your own home with a few simple ingredients.

Combining Peri Peri chicken, Spiced Rice and Macho Peas, here’s how to rustle up the ultimate cheaty Nando’s . . . 

Nando’s Peri-Peri Chicken, butterflied


  • One butterflied whole chicken

For the marinade:

  • 250g red bell pepper, chopped
  • 100g onion, chopped
  • 50g African red chilli, or use another variety
  • 10-12 cloves of garlic
  • 1 tbsp paprika or red chilli powder
  • ½ tsp black pepper powder
  • ½ cup white vinegar
  • 2 tsp salt
  • ¼ cup olive oil
  • 1 tbsp dried oregano
  • 1 tsp lemon zest
  • 3 tbsp lemon juice

Method: Add all the ­marinade ingredients into a blender. Blitz to make a smooth sauce.

Transfer to a pan and cook for 15-20 mins on a low heat. Remove from the pan and let it cool. Place the chicken in the bowl of marinade. Coat in the ­marinade and leave for 24 hours in the fridge.

Place on a roasting tray, roast for 45 minutes and voila – your Peri Peri Chicken is ready.

Spicy rice


  • 200g Basmati rice
  • 450ml cold water
  • 2 tbsp sunflower oil
  • ½ white onion, chopped
  • 2 garlic cloves, crushed
  • ½ green pepper, 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

METHOD: Pour rice into a pan and add onion, oil and salt. Put the hob on medium heat and add the green pepper and garlic.

Pour in half a can of chopped tomatoes, stir and add 450ml of water. Then turn up the heat and put a lid on the pan.

Leave rice to simmer for 15 mins, allowing the mix to thicken. When the rice is nearly done, turn down the heat, add turmeric, cayenne pepper and smoked paprika.

Leave the rice on the heat until completely cooked. Then stir in the lemon juice until fully incorporated. Serve with chopped coriander on top.

Macho peas


  • 400g frozen     peas
  • Water
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 3 to 4 sprigs of fresh parsley, finely chopped
  • 2 to 3 sprigs fresh mint,     finely chopped
  • ¼ tsp salt
  • 2 pinches of chilli flakes

METHOD: Boil the water in a pan and add the frozen peas.

Cook them for two to three minutes then drain the water, returning the peas to the pan.

Stir in a tablespoon of olive oil and the same amount of butter.

Chop up the parsley and mint and add them in.

Finish by sprinkling the salt and chilli flakes on top.

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