• 500ml of boiling water
  • 1 chicken stock cube
  • 60ml of Nando’s Medium PERi-PERi sauce
  • 1 carrot, peeled and cut into fine strips
  • 1 small handful of broccoli, cut into small florets
  • 1 handful of fresh coriander, roughly chopped
  • 1 handful of frozen sweetcorn
  • ½ red pepper sliced
  • 2 chicken breasts

Cooking Instructions

1 Bring the water, PERi-PERi sauce and stock cube to the boil.
2 Add chicken breast then reduce to simmer for 12-15 minutes or until cooked through.
3 Remove chicken from stock and cover the chicken with foil.
4 Add vegetables to the stock and boil for 3-5 minutes.
5 Shred the chicken with 2 forks, then add to the stock.
6 Add the chopped coriander and serve.

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