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As Nando’s stores around the UK remain closed due to COVID-19 restrictions, the brand has driven fans wild after sharing a home recipe featuring their signature spicy peri-peri sauce.

Nando’s chicken lovers are now pleading with them to add the recipe to their regular menu when things return to normal.

The mouth-watering video tutorial for a peri-peri rice bowl was posted at the beginning of the month, following store closures, and has been steadily gaining traction online from Nando’s fans both in the UK and around the world since.

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The chicken franchise captioned the clip: “Stocked up those cupboards? Here’s a cracking Rice Bowl recipe to try. The perfect way to get your PERi-PERi fix while we’re apart!”

The recipe is made even more simple by using pre-cooked chicken; home cooks can utilise roast chicken leftovers or a ready-made supermarket barbecue chook.

The five-step recipe only takes around five minutes to cook, once prepped, and featured a nourishing medley of chicken, zucchini, spinach, carrot, egg and rice.

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The tempting video sent Nando’s fans’ cravings into overdrive.

“I’ve been craving Nando’s for the past week” wrote one critic.

“We miss you,” chimed another.

Other followers were keen to see the recipe added to the regular menu, once stores reopen: “@nandosuk any chance of this being added to the menu for when the world goes back to normal?”

“Can I make a reservation for after lock down please,” one chicken fan asked.

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Another Instagrammer found the recipe altogether too tempting: “I really don’t think you should be doing ANY marketing right now @nandos — it’s just too distressing. I’m knee deep in cravings over here.”

Australians thankfully still have access to Nando’s home delivery while in isolation, but this home rice bowl may just be worth stocking up on peri-peri sauce for.

Nando’s peri-peri rice bowl

The dressing:

  • 50ml PERi-PERi sauce
  • 10ml soy sauce
  • 1 tbsp sesame seeds
  • 1 tbsp brown sugar

The rice bowl:

  • 2 tbsp sesame oil and 1 tbsp vegetable oil mixed together
  • 1 zucchini, grated
  • 1 carrot, grated
  • 80g spinach
  • 1 cup long grain rice
  • 150g cooked shredded chicken
  • 2 large eggs
  • 2 tbsp vinegar

Step 1: Cook rice. Follow packet instructions.

Step 2: Stir-fry veg. Heat sesame oil and vegetable oil in a pan on a high heat. Saute grated zucchini, carrot and spinach separately and set aside.

Step 3: Poach eggs. In a boiling pot of water, add vinegar. Stir water and crack an egg into pot. Remove after three minutes and drain.

Step 4: Make dressing. Combine dressing ingredients and mix thoroughly.

Step 5: Add chicken. Combine with dressing until thoroughly coated.

Step 6: Assemble your rice bowl and add more sesame seeds if you desire.

By Katherine Scott

Source: Nine

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