Nando's Portuguese Chicken and Rice
A delicious one-pot dish featuring tender chicken, aromatic spices, and fluffy rice that brings the flavors of Portuguese cuisine to your home.
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.
Notes
For best flavor, marinate the chicken for longer than 15 minutes—up to 2 hours is ideal. Adjust spices based on your preferences, especially the cayenne and chili flakes. Using fresh garlic and herbs can enhance the flavor significantly.