Description
This one-pot Nando’s Portuguese Chicken and Rice is a flavorful and comforting dish inspired by the famous restaurant chain. Featuring juicy peri-peri seasoned chicken cooked together with spicy, aromatic rice, this recipe is perfect for quick weeknight dinners or casual entertaining, delivering a taste of Portuguese-inspired peri-peri flavors in every bite.
Ingredients
Scale
Chicken:
- 500g / 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
Portuguese Chicken Seasoning:
- 2 tsp sweet paprika
- 1 tsp garlic powder (or 1 large clove, minced)
- 1 tsp dried oregano
- 1/4 tsp ground coriander
- 1/4 tsp cayenne pepper (optional for heat)
- 1 tbsp brown sugar
- 1 tsp kosher or cooking salt
- 1 tbsp extra virgin olive oil
- 1/2 tbsp lemon juice (or apple cider vinegar)
Spicy Rice:
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, finely minced
- 1 small onion, diced
- 1 red capsicum (bell pepper), deseeded and chopped
- 1½ cups basmati rice (or long/medium grain rice)
- 1/4 tsp chili flakes (optional)
- 2 tsp turmeric powder
- 2¼ cups low-sodium chicken stock
- 1 cup frozen peas
- 1/2 tsp kosher salt
Garnishes:
- Perinaise or pink sauce (optional)
- Green onion, finely sliced
Instructions
- Season Chicken: In a bowl, combine sweet paprika, garlic powder, oregano, ground coriander, cayenne pepper, brown sugar, kosher salt, olive oil, and lemon juice to create the Portuguese Chicken Seasoning. Add the bite-sized chicken pieces to the bowl and toss well to ensure all pieces are evenly coated. Let the chicken marinate while preparing other ingredients, or refrigerate overnight for a deeper, more infused flavor.
- Sear Chicken: Heat 2 tablespoons of extra virgin olive oil in a large heavy-bottomed pot over high heat. Add the marinated chicken pieces and cook briefly until they are lightly browned and sealed on the outside. There’s no need to achieve a full golden crust at this stage. Once seared, remove the chicken from the pot and set aside, keeping the flavorful oil in the pot for the next step.
- Sauté Vegetables: Lower the heat to medium and add the finely minced garlic and diced onion into the same pot. Cook for about 1 minute until fragrant. Then add the chopped red capsicum (bell pepper) and sauté for another 1½ minutes until the onions become translucent and soft.
- Cook Rice: Stir the rice into the pot with the sautéed vegetables and coat the grains thoroughly with the flavored oil. Sprinkle in the chili flakes (if using), turmeric powder, low-sodium chicken stock, frozen peas, and kosher salt. Mix everything gently to combine. Scatter the seared chicken pieces evenly over the top, including any juices accumulated while resting.
- Steam: Cover the pot with a tight-fitting lid. Reduce the heat to medium-low and let the rice and chicken simmer gently for 15 minutes. Avoid lifting the lid or stirring during this time to ensure even cooking and proper steaming of the rice.
- Rest: Remove the pot from heat and keep it covered. Allow the dish to rest undisturbed for 10 minutes. This resting period helps the rice finish steaming perfectly and allows the flavors to meld beautifully.
- Serve: Gently fluff the rice with a fork to separate the grains. Spoon the chicken and rice into serving bowls. Optionally, top with Perinaise or your favorite pink sauce and sprinkle with finely sliced green onions for a fresh garnish. Enjoy your delicious Nando’s-inspired Portuguese Chicken and Rice!
Notes
- Marinate chicken overnight for enhanced flavor.
- Use basmati rice for the best texture; medium or long grain rice works as a substitute.
- Add chili flakes and cayenne pepper according to your spice preference.
- Do not lift the lid while simmering rice to ensure proper steaming.
- Perinaise or pink sauce adds a creamy, spicy touch but can be omitted for a lighter meal.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.