Here’s my colorful, spicy rice recipe, a perfect clone of the famous Nando’s Spicy Rice Recipe. This rice tastes so amazing. The blend of various spices and vegetables gives your every bite a unique flavor.

Nando’s Spicy Rice

My love for this takeaway recipe inspired me to think about why I should not create this recipe at home. It’s perfectly fair to cook this fantastic cuisine at home in pretty large quantities than opting for Nando’s quite expensive takeaway.

Whether you have tried this rice earlier or not, get into reading this copycat Nando’s Spicy Rice recipe, and you will find yourself mouthwatering. 

 Ingredients

• Olive oil: 2 TBSP
• Onion: 1
• Red pepper: 1
• Garlic cloves: 2
• Canned tomatoes: 7 Oz
• Cumin: 1 TSP
• Frozen peas: 4 Oz
• Cayenne pepper: ½ TSP
• Salt: 1 TSP
• Smoked paprika: ½ TSP
• Turmeric: ½ TSP
• Chicken Stock: 2 cups
• Long grain rice: 1 cup
• lemon juice: 1 TBPS

Directions

• Cut the onion and red pepper into small diced cubes.
• Put a pot on the stovetop, and add the olive oil. After that, add tiny bits of chopped onion and cook for 2 to 3 minutes.
• Then add in chopped bell peppers. Mix, making sure everything is combined.
• Cover it with a lid for 2 to 3 minutes on medium heat. When you hear that sizzling sound, put off the lid, stir it once.
• Then add chopped garlic and cook further for 1 to 2 minutes on medium heat.
• When the onions start getting some color and the pepper becomes soft, add in smoked paprika, chili flakes, turmeric, and canned tomatoes. Give a good stir around so that everything is nice and combined.
• Cook for another 3 minutes with the lid on. If you feel that the mixture is getting drier, add in a bit of water. Just add a splash of water to avoid burning it.
• After that, pour the chicken broth into the pan.
• Then add the rice along with some salt and pepper. Mix it.
• Now add in the frozen peas. Mix gently to combine peas with rice.
• Then bring rice to a boil on very low heat for 5 minutes.
• Take off the lid; the rice will get swollen by absorbing water.
• Now add in the lemon juice.
• Heat for another 10 minutes until the peas are cooked and all the water is absorbed.
• Plate your Nando’s rice and ENJOY!

Tips

• Before beginning the preparation, soak the rice in water for nearly 30 minutes.
• To minimize the starchiness in the final dish, thoroughly rinse the rice.
• Check the package of the rice brand you’re using to create this dish for the cooking time, as each rice brand has a different cooking time
• Carefully pour in the water. If you use too much water, the rice will become gloppy. If you use less water, the rice will become undercooked.
• Add the salt along with the broth. Stir it gently. It will uniformly distribute the salt throughout the rice, resulting in a pleasant flavor.
• While the liquid simmers, keep the cover on the pot. To make your rice more appealing, do this step on a low flame.

Pin the image below if you like this Nando’s Spicy Rice Copycat!

FAQs

Can I add water instead of broth?

Yes, water can be added. Whether you use water or broth is entirely up to you. I like to add the broth to give this dish that distinct Nando’s spicy rice flavor. You can also add a chicken stock cube if you wish. It also goes great with the spicy rice recipe.

How to set the quantity of water to make spicy rice?

If you want your rice to be juicy and tender, use two ratios one method. Use 2 cups of water for every cup of rice. If you mix the water and rice in a 1:1 ratio, your rice will be crunchy. So, for whatever rice recipe you

want to make, 2 ratios 1 works best.

How to store the leftover Nando’s spicy rice?

Nando’s spicy rice leftovers can be stored in a plastic box. The spicy rice can be kept both in the refrigerator and the freezer. The exact storing point is determined by the amount of time you want to keep it. Refrigerate the rice if you wish to keep it for 24 hours. If you’ve cooked a large batch of rice to serve the whole month with your favorite peri-peri chicken or fish, freeze it.

How to reheat the rice?

There are 3 techniques to reheat the rice.

• If you want to reheat the rice quickly, place it on a dish, and microwave it for a couple of minutes. To reheat the rice plate properly, place a moist cloth on top of the dish.
• Pan-heating is my preferred technique of heating. Place the rice in a pan with a splash of water and heat it. Make sure the rice is covered with a lid. While the rice is heating up, give it a gentle stir now and again.
• The oven is the third mode of heating. Place the rice and a splash of water in the oven tray. Aluminum foil should be used to cover the tray. Reheat the rice for 15 to 20 minutes at 300°F.

All of these techniques of reheating work well for safe heating. Keep in mind a few tips

• Before reheating, defrost the frozen rice in the fridge.
• Break up any large clump of rice with a fork before heating via any method.

Nutrition Facts

Here are the nutrition facts about Nando’s style spicy rice

• Calories per serving: 230
• Carbohydrate: 40g
• Protein: 5g
• Fat: 8g

Conclusion

My over obsession with Nando’s has always provoked me to try Nando’s dishes at home. My homemade version of Nando’s special spicy rice went very well. You can pair this recipe with steak or fish to add some extra flavor. I wholeheartedly recommend you to try this at home. I’m sure you would love its every single bite.

If you liked my recipe, do share it with your lovely friends, especially ones with Nando’s obsession.

Thanks!

Per your request, we’ve started making a lot of recipes for Blackstone Griddle. This one is for Perfect Chicken Wings cooked on a Blackstone griddle. You can cook almost anything on the Blackstone Griddle or any other outdoor griddle that is available in most markets, but there are limitations. You can still be creative and come up with new ideas—for example, smash burgers, eggs in a basket, and, of course, chicken wings.

Blackstone Griddle Perfect Chicken Wings

Oh. Chicken wings. Chicken wings might be my favorite food. But that is something I will continue to debate with myself. As a child, and a picky one at that, chicken wings were my favorite food. Wings are still my favorite food. Deep frying is my favorite way to cook wings. Deep frying chicken wings until crispy and crunchy on the outside is a great way to cook them.

Deep-fried wings are my favorite, but I don’t think they’re the best. Enter my Blackstone Griddle. The idea of baking wings on the flat-topped surface of the 36″ model seemed impossible to me when I bought it. They would not be submerged in cooking oil. Also, due to the thickness of the wings, it would take too much time to cook them.

I highly recommend that you use this Hennessy Chicken Wings Sauce in combination with these chicken wings. 

Tips for Perfect Blackstone Griddle Chicken Wings

Use paper towels to dry the chicken wings. This will ensure a crisp crust while you cook the chicken wings.

Duck fat spray – Although it is unnecessary to use duck fat spray, it can be quite expensive ($7.9 at my local store is where I found it the most affordable). Coconut oil spray could be used, although I haven’t tried it. Duck fat spray is my favorite because it helps in crisping the skin while the chicken wings cook. It also works great with these griddled chicken thighs. 

Also, duck fat sticks to the meat better than any other fat. Coconut oil can also be used for high-heat cooking but has lower smoke points. The spray will help your rub/seasoning stick to the meat’s skin. The spray will also help to draw out moisture if the rub/seasoning is salty. This will result in crisp, crispy skin.

Baking powder – This trick was taught to me when I tried grilling chicken wings. Baking powder — While I am not a scientist, there is something about it: if you apply it to the wings, it can help with crispy skin. It does the trick, even though I don’t know how. After rubbing the wings with paper towels, I prefer to transfer them to a bowl. I will spray the wings with duck fat spray and mix the wings up with a large spoon.

Next, I will add a tablespoon of baking powder to the mix. I usually use my hands to rub the seasoning/baking powder into the chicken wings. Although it is messy, it makes everything more cohesive. A general rule of thumb that can be adjusted would be to use about one tablespoon of baking powder for every 3 lbs—of chicken wings.

Here’s a quick summary of all the above:

• Use a paper towel to dry the chicken wings.
• Spray with duck fat or coconut oil.
• Mix your favorite rub/seasonings and baking powder into the wings.
• — Let ’em rest ( optional)

If this delicious recipe for Blackstone griddle chicken wings has you salivating, why not share it? Pin the image below with a cheeky grin, and let’s wing it together by sharing the finger-licking excellence!

Is it possible to cook chicken wings on a griddle?

Yes, it is. Not only possible, but these might be the best chicken wings you’ve ever tried. Preparation is the key. If you’re going to give griddle wings another try, you need to be aware of some culinary tips and tricks.

Tools you’ll need include: Basting cover, meat thermometer, paper towels, and Spatula/tongs — you choose; I use a griddle spatula for wings for quick flipping/transitioning.

Ingredients for griddling chicken wings

• Duck fat spray
• Seasoning/rub (For this recipe, I use a mix of salt, pepper, garlic powder, onion powder, and adobo seasoning)
• Baking powder

Now you’re ready to cook them up. It is now time to make magic happen.

How to cook the chicken wings using Blackstone Griddle

• Start by rubbing the wings with the seasoning rub of your choice. After rubbing the wings with paper towels, transfer them to a bowl. Spray the wings with duck fat spray and mix the wings up with a large spoon. Next, add a tablespoon of baking powder to the mix. I usually use my hands to rub the seasoning/baking powder into the meat.
• Turn up the heat on your griddle. Although this is a general rule, I believe that high heat is necessary for the Maillard reaction to occur. Perhaps I’m a bit too excited, but high heat will almost shock’ the wings’ skin at first. Once the griddle has reached a high temperature, heat some oil on the surface. Although I debate between olive oil and canola oils, peanut oil seems to be the best. However, I haven’t tried it with wings.
• Place your wings on the hot griddle. Place them on a griddle surface so that they all have the same chance of touching the hot oil.
• This is an adjustable rule, but it’s just my suggestion. I will wait for the wings to cook, then give them a flip and stir the other side.
• After the initial flip, and after a further two to three minutes have passed, I will lower the heat to medium/medium-low and cover the wings in a circular basting cover. This allows the meat’s internal temperature to match the wings’ external temperature. The fat renders faster, which also speeds up the cooking process. The steam from the cover will cause the skin to become softer. However, this is not a concern, according to my personal experience.
• When it comes to removing the basting cover from the wings, I wait for 3-4 minutes, then flip the cover and give them a stir. It’s up to you how often you do this. After doing this several times, your wings will begin to rise in temperature quickly.
• An instant-read thermometer is a great tool. My griddle-cooked wings take between 18 and 22 minutes. I will check all wings, especially those that are thicker and meatier. Then I will look for temperatures between 160-165. Because I believe the meat pulls best from the bone, I prefer to finish wings around 170-175°F. Here is my personal opinion. It is possible to disagree with me, which is perfectly fine.
• When the internal temperature of the wings reaches 160-165 F, I remove the basting cover completely. Then, I turn the heat back up to high to finish the job. To ensure that the wings don’t burn on the outside, I turn them every 15-25 seconds. This will reduce the risk of your wings becoming too soft due to the use of the basting covers. But don’t worry; the high heat on the grill is still available. To finish them, you’ll need to give them the “HARD PUNCH”.
• This was something I didn’t mention at all, but you might be curious about the sauce. What good are crispy wings with no sauce? You are correct, I know. Please forgive me. Mix your favorite sauce in a bowl and serve it up. Once the wings have been cooked, add them to the bowl with the sauce. Toss the wings and shake the bowl. What can I say but enjoy! Enjoy!

My favorite wing sauce is a tie between melted Butter’n’Franks Red hot sauce and mango habanero. However, you can make it as spicy or mild as you like. Have fun.

How do griddle-cooked wings stack up to deep-fried wings, you ask? Deep-fried wings are my favorite. They are my favorite. Cooking wings on a griddle is a lot of fun. It is easier to fry wings in oil because they are submerged in oil. However, cooking wings on a griddle gives them a unique flavor.

Notes

Some people have claimed to have used an aluminum foil pan and filled it with oil. They then fried the wings on a griddle. This method has never been tried. I have a deep fryer at home, which I use for deep frying. This is something I might try out for fun. This method does not leave behind an oily smell in your home. It can last until the cows return home. Not to sound like a Blackstone Products sycophant, even though I know that I do at times. They have two griddle models with a deep fryer attached. If you want to deep fry wings outside, I don’t own one.

You can also brine your chicken wings before cooking them on your griddle; just pat them dry using a towel and leave them to dry a bit. Don’t rinse them. Here’s the recipe for the best chicken wings brine. 

Bottom line: Cooking chicken wings on a griddle may sound like a lot, but it isn’t. These are the subjective, personal steps I use to accomplish the task. These are much easier than I thought. I would love to hear your feedback on this method.

Today, I’m here with a rich, flavorful, and perfectly delicious moist fruit cake recipe. A super soft and moist fruit cake with a blend of dried fruits and nuts turns out to be a delicious treat.

When served to your friends and family, the celebrations will get doubled, and the eyes sparkling with happiness will make you feel proud.

I’m sure you can’t wait anymore to enjoy this tempting fruit cake. Let’s get into the recipe with these simple ingredients and let your home be filled with the magical aroma of the fruit cake.

Ingredients

• Plain flour: 1 and ¾ cups
• Cinnamon: ½ TSP
• Nutmeg: ¼ TSP
• Cardamom: ¼ Tsp
• Clove: ¼ TSP
• Baking powder: 1 TSP
• Baking soda: ½ TSP
• Salt: ½ TSP
• Unsalted butter: 1 Cup
• Sugar: ¾ Cup
• Eggs: 4 medium-sized
• Caramel syrup: 3 TBSP
• Vanilla extract: 1 TSP
• Zest of 1 orange
• Orange juice: 2-3 TBSP
• Almond/walnuts/cashews: 1/2 cup
• Soaked mixed fruits: 3-4 Cups

Fruits used for this recipe include:

• Raisins
• Cranberries
• Dates
• Plums

Directions

• A day before making a fruit cake, mix all the dried fruits in a large bowl, add in rum, and soak overnight at room temperature. It is better to carry out this step 24 hours before making batter for fruit cake.
• Preheat the oven to 150°C (300°F).
• Properly grease 8-inch round cake tin with butter and line it with a double layer of parchment paper.
• Sift plain flour and powdered spices into a neat and clean bowl and set aside.
• Take another well-kept bowl, and add in unsalted butter and sugar. Start mixing butter and sugar until a creamy texture is obtained. I used a wooden spatula, and it took around 10 minutes to reach this stage. If you use a hand mixer, beat for 2-3 minutes on medium speed until fluffy.
• Then add in 4 medium-sized eggs. Add eggs one by one into the butter and sugar mixer and mix until combined fully.
• Next, add in the caramel syrup and vanilla extract and mix well.
• In a mixing bowl, combine the soaked fruits with the orange zest. You can also add nuts of your choice along with the fruit mix.
• Add in the sifted flour mixture and fruit mix to the wet mixture (Eggs and butter mix).
• Then add in the orange juice and mix everything together, just until everything is well incorporated. This will keep the fruits from sinking to the bottom.
• Spoon the completed mix into the prepared cake tin and level the top with a spatula. Pull a small dip back in the middle of the cake so that it will level off better as it rises.
• Top with some glazed cherries and cashews.
• Bake in the center of the oven for 1.5 hours (90 minutes). Have a look at the cake after 1 hour; if you find it browning more than required, cover it with tin foil.
• When a fine skewer poked into the center comes out clean and dry, the cake is done.
• Leave the cake to cool in the tin for 10 minutes after getting out of the oven. Remove from the tin and set aside to cool thoroughly on a wire rack.
• Poke holes on it with a skewer and brush over 2 TBSP of wine or rum. The super moist and soft cake is ready to serve to your friends and family.

Tips & Tricks

• You can also use dark brown soft sugar instead of white sugar and skip caramel.
• You must soak the fruits overnight so that they can absorb alcohol and plump up. If you are short of time, warm everything in a microwave, and it will let your fruits absorb alcohol at a faster rate.
• If you want to make a non-alcoholic version of this fruit cake, then soak the fruits in orange juice or cranberry juice as per your choice. Leave it overnight for better results.
• To ease yourself, you can also grind all the spices ahead of time to make spice powder.
• Don’t cut the cake immediately after cooling, or otherwise, it will become less flavorful.
• It is better to prepare moist fruit cake a day before use, as it becomes rich in taste with time.

Nutrition Facts

Here are some roughly calculated nutrition facts about super soft and moist fruit cake.

• Calories: 325 per serving
• Carbohydrate: 65g
• Protein: 3g
• Fat: 10g

FAQs

How to keep my cake moist and soft for a longer period?

To make a super soft and moist cake, properly poke the holes on the cake and evenly brush alcohol over it. Then wrap the cake in a cheesecloth dipped in alcohol and store it. I recommend you moisten the cake every week by re-soaking the cheesecloth. Following this method, you can store the super-soft moist fruit cake for up to 6 weeks in a refrigerator.

Can I make variations in the choice of fruits?

Yes, of course, you can add fruits of your own choice but keep in mind that every fruit has its own level of sweetness. I’ve added fruits in suitable ratios to balance the final flavor of the fruit cake.  Keep in mind the sweetness of your favorite fruits to prepare a perfectly balanced delicious fruit cake.

What is the secret to making moist and fluffy fruit cake?

Mixing the butter with sugar is a secret step behind the formation of moist and fluffy fruit cakes. When butter is mixed with sugar, the creaming process occurs when all the air is trapped inside the butter. During the baking process, the expansion of this trapped air results in a soft and moist fruit cake. Also, keep in mind that you don’t overbeat the batter. Even if you are mixing using your hands, then 150 beating strokes per minute is enough. Let it rest after a minute and beat again.

Conclusion

Super soft, moist cake is an easy-to-make recipe that adds value to your celebrations. Try this recipe, and you will end up with a perfect delight. Share this recipe with your friends and family. Let everyone know about your experience via the comment box. We are all ears.