Recipe: Chicken strips and spicy rice

INGREDIENTS

Chicken fillet, cut into strips
garlic, crushed (use fresh garlic cloves for better taste)
Portugese spice
Nandos sauce
1-2 cups rice (basmati or jasmin) 
1/2 green pepper, sliced
1/2 red pepper, sliced
1/2 yellow pepper, sliced
1/2 onion, sliced
1 tin sweetcorn kernel, drained
1/2 punnet mushrooms sliced, optional 
butter for frying 

DIRECTIONS 

1. Place chicken strips in a bowl and rub garlic, portuguese spice and salt to taste

2. Allow to rest for at least 45 minutes for flavors to permeate.

3. Cook rice in the meantime, with little tumeric added to the water. Rinse off cooked rice and strain.

4. Add butter to a large pot and heat until butter begins to sizzle. Fry chicken strips for about 5 minutes stirring in between. Remove chicken strips and set aside. Adding more butter to the pot, fry onions, peppers and mushrooms if using. Fry for about 5- 10 minutes, then add the sweetcorn. Cook for 5 more minutes.

5. Add chicken strips to the pot, as well as the rice. Stir until ingredients are nicely combined. Sprinkle with Nandos sauce, using as much as you want. Stir again, turning down the heat. Dot rice with butter, cover the pot tightly and allow to steam for about 15-20 minutes.

6. Once cooked, it's ready to serve.