Chicken and chargrilled red pepper paella with fresh lime

Cooking time
  • Chicken
  • Medium
  • That’s pan-fried
  • That’s stir-fried
  • That’s going to impress

A tasty dish that may take a while to prep, but with its Afro-Portuguese PERi-PERi twist is worth the wait! 

Who is this recipe from:

Who would you like to send it to:


Find out about

  • 2 Tbsp Olive oil
  • 2 Onions, roughly chopped
  • 4 Garlic cloves, crushed
  • 3 Tomatoes, roughly chopped
  • 1 tsp Smoked paprika
  • Pinch of saffron
  • 250g Arborio rice
  • 3 Cups (750ml) Chicken stock
  • ½ Cup (125ml) Nando’s PERi-PERi sauce
  • 4 Chicken thighs
  • 2 Tbsp Canola oil
  • Salt to taste
  • 100g Roasted red peppers
  • Freshly squeezed lime juice
  • 20g parsley, roughly chopped


  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 5 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 canola 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.

Try our sauces

You can try some other sauces with this recipe - we recommend the following:

Dial up: , Hot PERi-PERi sauce

Dial down: Garlic PERi-PERi sauce