Creamy Peri-peri Chicken
Chicken cubes in a creamy sauce using Nando's Mild Peri-peri sauce
Servings: 4 people
Ingredients
- 1 onion, chopped
- olive oil for frying
- 1-3 cloves garlic, chopped
- 1 chilli, chopped See note*
- 2-3 colourful sweet peppers, chopped Red, orange, green or red will all do
- 6-8 skinless, deboned chicken breasts, cubed Deboned thighs also work well
- 1 tbsp sundried tomato paste
- 1 t sweet paprika
- 1 t smoked paprika You can also use peri-peri spice if you prefer
- 200 ml Nando's peri-peri sauce
- ⅔ c pouring cream
- 250 g white button mushrooms, sliced * optional
- ¼ c water
- salt and pepper to taste
- squeeze of lemon juice
- chopped parsley to serve
Instructions
- Fry the onion in a large pan over medium heat until translucent.
- Add the garlic and peppers and stir-fry some more.
- Add the chicken cubes and fry until golden, adding more oil if necessary.
- Add some salt and pepper to taste, tomato paste and both types of paprika.
- Add the sliced mushrooms if you are using them and let the pan come back up to heat.
- Add the peri-peri sauce and stir through. Once the sauce starts to bubble, lower the heat and add the cream. Thin down with water if necessary.
- Let the chicken and sauce simmer on low heat for about 10 minutes, stirring occasionally. The sauce should thicken slightly and all the chicken cubes should be cooked through.
- Add a squeeze of lemon juice to the pan and scatter some chopped parsley over before serving on rice, pasta or crusty bread. Keep some extra Nando's sauce ready for the addicts!
Notes
- If you are brave you can use an African Bird's Eye chilli here. It is however hard to tell just how spicy they are, so use whatever green or red chilli you have at hand, or use dried chilli flakes if you don't have fresh chilli. You can also leave this out if you are cooking for people who need a milder spice level.