Nando’s Peri Bites

A new and improved Peri bites recipe is available on this link!

Nando’s has taken grilled chicken to a whole new level and the secret’s in their sauce. But eating at Nando’s can put a nifty dent in your pocket. Thankfully, the sauces are readily available at any good grocery store and/or hyper market.

Like my fellow bird lovers, I go to Nando’s for the best grilled chicken on the planet, but to truly whip up an appetite and to get the taste of what’s to come, you have to order the Peri Bites. These mouth-watering chilies are deep-fried with a crisp coat, and have a cheesy center with a little chunk of their famous peri-basted chicken. For those unlucky few who live in a country where Nando’s doesn’t serve these treats, here’s a pocket-friendly way to try these out within the confines of your own homes.

Ingredients

  • ½ chicken breast
  • 2 tsp peri-peri sauce (hot or wild flavor)
  • ½ tsp cooking oil
  • 1 tbsp mayonnaise
  • 2 tbsp milk
  • 2 tbsp grated cheese (cheddar or mozzarella or one tbsp each)
  • 8-10 green chilies (approx. 3 inches in length)
  • 1 egg white
  • 2 tsp flour
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 cup bread crumbs (for coating)
  • 1 cup milk (for coating)
  • A piping bag with the long nozzle (thin opening) or a sterile syringe (with the needle removed)
Method
  1. Take the chicken breast and cut it into small ½ inch pieces
  2. Put cooking oil in a frying pan, add the chicken and the peri-peri sauce, and cook until the chicken is tender (approx. 80% cooked)
  3. In another sauce pan, heat the milk and add the cheese to it; when the texture is nice and smooth, let it sit till it reaches room temperature
  4. Mix in the mayonnaise to the cheese sauce and fill it up in the piping bag or syringe
  5. Using a knife, carefully make a cut perpendicular to the base of the chilies, 1 to 1.5 cm in length; remove the seeds with caution without tearing the chili surface
  6. Insert one chicken chunk into each chili followed by a small quantity of the cheese sauce using a piping bag or syringe
  7. Keep these chilies in the freezer for 1 hour
  8. Now mix the egg white in a separate bowl and pour it on top of the chilies; also mix in the flour, salt and pepper into the mix and coat all the chilies evenly
  9. Roll each chili in bread crumbs, followed by a dip in the milk and back into the bread crumbs for a nice, thick coat
  10. Once all chilies are done, put them in the freezer for another 15 minutes so that the coating can settle properly
  11. Deep fry in very hot oil until they have a nice golden coat
  12. Serve immediately with peri-peri sauce, tomato ketchup or mayonnaise

The image above shows the results I got from my first attempt and I know I did a sloppy job on the coating, but you can do better; believe me. I hope you enjoy these insane appetizers as much as I did deconstructing them.

Cheers!

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33 thoughts on “Nando’s Peri Bites

  1. I love Nandos! I had the pleasure of experiencing their chicken when I was working over seas – miss the peri-peri sauce. Will give this recipe a try. Thanks.

  2. Pingback: another fan of peri-peri! « cantdocas — flaming foodback for Nando's Canada

  3. i m going to try dis right now…will surly tell u how its make…recepie si good n easy…i luv peri bites of nandos i wish i’ll make it same as nandos

  4. Pingback: Piri Piri Chicken Cutlets | Insanity at its best!

  5. Hey there. Is it necessary to put these in the freezer? I’m wondering won’t it make these peppers watery when fried? Thanks

  6. Hey tried your recipe and follow instructions to the t. The coating came off when I dipped the chillies in milk. What did I do wrong? Thanks

    • No clue. However, I have come up with a new and improved recipe. You’ll have to wait for a few days for it though. I promise that the coating will be consistent and crispy. 🙂

  7. I tried this recipe. So far the best recipe for peri bites. Very easy and doesn’t require cream cheese. Everyone in my family loved it, specially my hubby and requested me to make it again. Hats off to u for coming up with a superb recipe. JazakAllah

      • Having said that, I have come up with a slightly easier version of this recipe where the cooking time is reduced and the coating really sticks to the chilies. Will In shaa Allah update it soon. Once again, Jazaak Allah for your generous compliment.

  8. I tried this recipe, but the cheese sauce that is mentioned I tried making it but when I put the cheese in milk the cheese didn’t melt and instead of turning in smooth creamy sauce the cheese and milk remained seperate and there was no sauce 😦

  9. can u give a tip to have better coating .i followed the same but it wasnt very good, also tell if i can use frozen filled chilies again ?

    • Yes. This is an old recipe and I have actually improved it. For the coating, dip the filled chilies in plain flour, followed by egg wash (1 egg + 1/2 cup milk), then bread crumbs. Repeat the egg wash and bread crumb coat twice more to get really crispy chilies.

      If you put these in the freezer, they don’t hold up well. It’s better to prepare these and keep them in the refrigerator for 1 hour before frying.

      The filling still is MUCH better than what you get at Nandos. Hope this helps.

  10. Pingback: My Quest For Peri-fection: Your Guide To Perfect Home-made Nando’s-style Peri Bites | Insanity at its best!

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