Nando's Portuguese Chicken and Rice
A delicious and easy one-pot meal that brings the vibrant flavors of Portugal right into your kitchen, perfect for family dinners or quick weeknight meals.
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.
Notes
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.