Nando’s Portuguese Chicken and Rice is a delicious dish that brings the vibrant flavors of Portuguese cuisine to your kitchen. This one-pot recipe makes it easy to prepare a satisfying meal without the hassle of many pots and pans. With tender chicken, aromatic spices, and fluffy rice, this dish is sure to become a family favorite.
Why Make This Recipe
Making Nando’s Portuguese Chicken and Rice is a fantastic choice for several reasons. First, it is a complete meal that combines protein, carbs, and veggies all in one pot. Second, the flavors are robust yet simple, making it suitable for everyone, from kids to adults. Lastly, it is versatile—you can easily adjust the spice level to suit your taste. Cooking this recipe will save you time in the kitchen while delivering a comforting and flavorful meal.
How to Make Nando’s Portuguese Chicken and Rice
Follow these steps to create your own Nando’s Portuguese Chicken and Rice at home. It’s straightforward and doesn’t require any special cooking skills.
Ingredients:
- 500g/1 lb chicken thighs (boneless, skinless, cut into bite-size pieces)
- 2 tsp paprika (regular/sweet, not spicy)
- 1 tsp garlic powder (or substitute with 1 large garlic clove, minced)
- 1 tsp dried oregano
- 1/4 tsp coriander
- 1/4 tsp cayenne (can be omitted for no spiciness)
- 1 tbsp brown sugar
- 1 tsp cooking salt/kosher salt
- 1 tbsp extra virgin olive oil
- 1/2 tbsp lemon juice (or substitute with apple cider vinegar)
- 2 tbsp extra virgin olive oil
- 2 garlic cloves (finely minced)
- 1 small onion (diced)
- 1 red capsicum (bell pepper, deseeded, chopped into 1cm/0.4″ squares)
- 1 1/2 cups basmati rice (or long grain/medium grain rice)
- 1/4 tsp chili flakes/red pepper flakes (omit for no spiciness)
- 2 tsp turmeric powder
- 2 1/4 cups chicken stock/broth (low sodium)
- 1 cup frozen peas (still frozen)
- 1/2 tsp cooking salt/kosher salt
- Perinaise (or Pink Sauce or any other sauce of your choice)
- Green onion (finely sliced)
Directions:
Abbreviated Recipe:
- In a bowl, mix chicken with spices and marinate.
- Heat oil in a pot. Cook chicken until browned. Remove and set aside.
- In the same pot, sauté onion, garlic, and capsicum.
- Stir in rice, turmeric, and chili flakes.
- Add chicken stock, peas, and chicken back to the pot. Cook until rice is tender.
- Serve with desired sauce and green onion on top.
Full Recipe:
- Start by marinating the chicken thighs with paprika, garlic powder, oregano, coriander, cayenne, brown sugar, and salt. Let it sit for at least 15 minutes.
- In a large pot, heat 1 tbsp of olive oil over medium-high heat. Add the marinated chicken and cook until browned on all sides. Remove the chicken from the pot and set it aside.
- In the same pot, add 2 tbsp of olive oil. Sauté the diced onion and minced garlic until soft and fragrant. Add the chopped red capsicum and cook for a few more minutes.
- Add the basmati rice and stir well. Mix in turmeric, chili flakes, and the remaining salt.
- Pour in the chicken stock and bring it to a boil. Once boiling, return the cooked chicken to the pot, add the frozen peas, and lower the heat. Simmer covered for about 15-20 minutes, or until the rice is tender and has absorbed the liquid.
- Fluff the rice with a fork and serve hot. Drizzle with Perinaise or your favorite sauce and sprinkle with sliced green onions for added flavor.
How to Serve Nando’s Portuguese Chicken and Rice
Serve Nando’s Portuguese Chicken and Rice hot from the pot. Add a drizzle of Perinaise or any sauce you prefer, and garnish with finely sliced green onions. You can pair this dish with a side salad or crusty bread for a complete meal.
How to Store Nando’s Portuguese Chicken and Rice
To store leftovers, allow the dish to cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3 days. To reheat, microwave or heat on the stovetop until warmed through. For longer storage, consider freezing the dish. It can last in the freezer for up to 2 months.
Tips to Make Nando’s Portuguese Chicken and Rice
- Marinate the chicken: For best flavor, marinate the chicken for longer than 15 minutes—up to 2 hours is ideal.
- Adjust spices: Feel free to increase or decrease spices based on your preferences, especially the cayenne and chili flakes.
- Use fresh ingredients: Fresh garlic and herbs can enhance the flavor significantly.
Variation
If you want to add more vegetables, consider throwing in some spinach or diced carrots alongside the peas. You can also switch the chicken for shrimp or tofu for a different protein option.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, you can use boneless, skinless chicken breasts. Just be careful not to overcook them, as they can dry out faster than thighs.
2. What type of rice is best for this recipe?
Basmati rice works best, but you can also use long grain or medium grain rice. Make sure to adjust the liquid quantity slightly if using different types of rice.
3. Can I make this dish ahead of time?
Yes, this dish can be made ahead. It tastes great reheated, making it perfect for meal prep or busy weeknights.
Nando’s Portuguese Chicken and Rice
Ingredients
Marinade
- 500 g boneless, skinless chicken thighs, cut into bite-size pieces
- 2 tsp paprika (regular/sweet, not spicy)
- 1 tsp garlic powder (or substitute with 1 large garlic clove, minced)
- 1 tsp dried oregano
- ¼ tsp coriander
- ¼ tsp cayenne (can be omitted for no spiciness)
- 1 tbsp brown sugar
- 1 tsp cooking salt/kosher salt
Main Ingredients
- 1 tbsp extra virgin olive oil
- ½ tbsp lemon juice (or substitute with apple cider vinegar)
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, finely minced
- 1 small onion, diced
- 1 red capsicum (bell pepper), deseeded, chopped into 1cm/0.4″ squares
- 1 ½ cups basmati rice (or long grain/medium grain rice)
- ¼ tsp chili flakes/red pepper flakes (omit for no spiciness)
- 2 tsp turmeric powder
- 2 ¼ cups chicken stock/broth (low sodium)
- 1 cup frozen peas (still frozen)
- ½ tsp cooking salt/kosher salt
Serve
- Perinaise (or Pink Sauce or any other sauce of your choice)
- Green onion, finely sliced
Instructions
Preparation
- Start by marinating the chicken thighs with paprika, garlic powder, oregano, coriander, cayenne, brown sugar, and salt. Let it sit for at least 15 minutes.
Cooking
- In a large pot, heat 1 tbsp of olive oil over medium-high heat. Add the marinated chicken and cook until browned on all sides. Remove the chicken from the pot and set it aside.
- In the same pot, add 2 tbsp of olive oil. Sauté the diced onion and minced garlic until soft and fragrant. Add the chopped red capsicum and cook for a few more minutes.
- Add the basmati rice and stir well. Mix in turmeric, chili flakes, and the remaining salt.
- Pour in the chicken stock and bring it to a boil. Once boiling, return the cooked chicken to the pot, add the frozen peas, and lower the heat.
- Simmer covered for about 15-20 minutes, or until the rice is tender and has absorbed the liquid.
- Fluff the rice with a fork and serve hot. Drizzle with Perinaise or your favorite sauce and sprinkle with sliced green onions for added flavor.
