Nando’s Portuguese chicken and rice is a delicious and easy one-pot meal that brings the vibrant flavors of Portugal right into your kitchen. It’s perfect for family dinners or when you want a flavorful dish without a lot of fuss. This recipe is not only tasty but also quick to prepare, making it a great option for busy weeknights. The combination of spices, chicken, and rice creates a comforting dish that everyone will love.
How to Make Nando’s Portuguese Chicken and Rice
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 (omit for zero spice)
- 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 and chopped into 1cm/0.4″ squares)
- 1 1/2 cups basmati rice (or long grain or medium grain rice)
- 1/4 tsp chili flakes / red pepper flakes (omit for not spicy)
- 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 (quick dry spices version), Pink Sauce, or any preferred sauce
- Green onion (finely sliced)
Directions:
ABBREVIATED RECIPE:
- Marinate chicken with paprika, garlic powder, oregano, coriander, cayenne, brown sugar, and salt.
- Heat olive oil in a pot, cook chicken until golden.
- Add garlic, onion, and capsicum, cook until softened.
- Stir in rice, flour, turmeric, stock, and peas.
- Cover and simmer until rice is cooked. Serve with sauce and green onions on top.
FULL RECIPE:
- In a bowl, marinate the chicken thighs with paprika, garlic powder, dried oregano, coriander, cayenne, brown sugar, and 1 tsp of cooking salt. Let it sit while you prepare other ingredients.
- Heat 1 tbsp of olive oil in a large pot over medium heat. Once hot, add the marinated chicken and cook until it is golden brown on all sides, about 5–7 minutes. Remove the chicken and set aside.
- In the same pot, add another 2 tbsp of olive oil. Add the minced garlic, diced onion, and chopped capsicum. Sauté them until they are soft, around 3–4 minutes.
- Add the basmati rice to the pot and stir to coat the rice with the oil and vegetables. Add the chili flakes and turmeric, stirring for another minute to toast the spices.
- Pour in the chicken stock and return the chicken to the pot. Bring to a boil, reduce heat, cover, and let it simmer for about 15–20 minutes until the rice is cooked and the liquid is absorbed.
- Stir in the frozen peas and an additional 1/2 tsp of cooking salt. Cover and let it sit for another 5 minutes.
- Serve hot with Perinaise or your favorite sauce drizzled on top and garnished with finely sliced green onions.
How to Serve Nando’s Portuguese Chicken and Rice
Serve the chicken and rice hot, drizzled with your choice of sauce like Perinaise or Pink Sauce. You can add chopped green onions on top for extra flavor and a pop of color. This dish goes well with a side salad or some crusty bread to soak up the delicious juices.
How to Store Nando’s Portuguese Chicken and Rice
Once the dish has cooled down, transfer it to an airtight container. You can store it in the refrigerator for up to three days. To reheat, simply warm it in a pot over low heat or in the microwave until heated through.
Tips to Make Nando’s Portuguese Chicken and Rice
- Make sure not to overcook the chicken; it should be tender and juicy.
- Adjust the spice level by increasing or omitting the cayenne and chili flakes based on your preference.
- For a more vibrant flavor, marinate the chicken overnight.
Variation
You can customize this recipe by adding different vegetables like zucchini, spinach, or corn. You can also swap chicken thighs for chicken breasts or even shrimp for a seafood twist.
FAQs
1. Can I use brown rice instead of basmati rice?
Yes, but brown rice will require a longer cooking time and more liquid; adjust the stock accordingly.
2. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free if you use gluten-free sauces.
3. Can I make this dish vegetarian?
Absolutely! You can replace the chicken with firm tofu or chickpeas and use vegetable broth instead of chicken stock.
Nando’s Portuguese Chicken and Rice
Ingredients
For the Marinate
- 500 g 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
- ¼ tsp coriander
- ¼ tsp cayenne (omit for zero spice)
- 1 tbsp brown sugar
- 1 tsp cooking salt / kosher salt
For Cooking
- 1 tbsp extra virgin olive oil For grilling chicken
- 2 tbsp extra virgin olive oil For sautéing vegetables
- 2 cloves garlic (finely minced)
- 1 small onion (diced)
- 1 red capsicum (bell pepper, deseeded and chopped into 1cm/0.4″ squares)
- 1 ½ cups basmati rice (or long grain or medium grain rice)
- ¼ tsp chili flakes / red pepper flakes (omit for not spicy)
- 2 tsp turmeric powder
- 2 ¼ cups chicken stock/broth (low sodium)
- 1 cup frozen peas (still frozen)
- ½ tsp cooking salt / kosher salt
For Serving
- Perinaise, Pink Sauce, or any preferred sauce
- Green onion (finely sliced)
Instructions
Marination
- In a bowl, marinate the chicken thighs with paprika, garlic powder, dried oregano, coriander, cayenne, brown sugar, and 1 tsp of cooking salt. Let it sit while you prepare other ingredients.
Cooking
- Heat 1 tbsp of olive oil in a large pot over medium heat. Once hot, add the marinated chicken and cook until it is golden brown on all sides, about 5–7 minutes. Remove the chicken and set aside.
- In the same pot, add another 2 tbsp of olive oil. Add the minced garlic, diced onion, and chopped capsicum. Sauté them until they are soft, around 3–4 minutes.
- Add the basmati rice to the pot and stir to coat the rice with the oil and vegetables. Add the chili flakes and turmeric, stirring for another minute to toast the spices.
- Pour in the chicken stock and return the chicken to the pot. Bring to a boil, reduce heat, cover, and let it simmer for about 15–20 minutes until the rice is cooked and the liquid is absorbed.
- Stir in the frozen peas and an additional 1/2 tsp of cooking salt. Cover and let it sit for another 5 minutes.
Serving
- Serve hot with Perinaise or your favorite sauce drizzled on top and garnished with finely sliced green onions.
