Description
This one-pot Nando’s Portuguese chicken and rice recipe brings the vibrant flavors of Portugal right to your kitchen with tender, juicy chicken thighs seasoned with a blend of paprika, oregano, turmeric, and a hint of cayenne, cooked together with aromatic basmati rice, red capsicum, and peas. It’s a quick, easy, and flavorful dish perfect for a comforting family meal.
Ingredients
Scale
Chicken Marinade
- 500g/1 lb chicken thighs, boneless, skinless, cut into bite size pieces
- 2 tsp paprika (regular/sweet, not spicy)
- 1 tsp garlic powder (or 1 large garlic clove, minced)
- 1 tsp dried oregano
- 1/4 tsp coriander
- 1/4 tsp cayenne (can omit for zero spicy)
- 1 tbsp brown sugar
- 1 tsp cooking salt / kosher salt (+50% for flakes, halve for table salt)
- 1 tbsp extra virgin olive oil
- 1/2 tbsp lemon juice (or apple cider vinegar)
For Cooking
- 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 or medium grain rice)
- 1/4 tsp chilli 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 (+50% for flakes, halve for table salt)
To Serve
- Perinaise (quick dry spices version), Pink Sauce or other sauces as suggested in the original recipe
- Green onion, finely sliced
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with paprika, garlic powder, dried oregano, coriander, cayenne, brown sugar, salt, olive oil, and lemon juice. Mix well to evenly coat the chicken. Set aside to marinate for at least 10 minutes, allowing the flavors to penetrate the meat.
- Cook the Base: Heat 2 tablespoons of extra virgin olive oil in a large pot or deep skillet over medium heat. Add the minced garlic and diced onion and sauté until softened and fragrant, about 3-4 minutes. Add the chopped red capsicum and cook for another 2 minutes.
- Add Spices and Rice: Stir in the chilli flakes and turmeric powder and cook for 30 seconds to release their aroma. Then add the basmati rice, stirring well to coat the grains with the spices and oil.
- Add Liquid and Chicken: Pour in the chicken stock and add the marinated chicken pieces along with their marinade. Season with the remaining salt. Stir gently to combine ensuring the rice is evenly distributed. Bring the mixture to a simmer.
- Simmer the Dish: Cover the pot with a tight-fitting lid and reduce the heat to low. Allow it to cook undisturbed for 15 minutes to let the rice absorb the liquid and the chicken cook through.
- Add Peas and Finish Cooking: After 15 minutes, sprinkle the frozen peas over the top, cover again, and cook for an additional 5 minutes until the peas are heated through and tender.
- Rest and Fluff: Remove the pot from heat and let it rest covered for 5 minutes. Then gently fluff the rice and chicken with a fork, mixing the peas evenly throughout.
- Serve: Spoon the chicken and rice onto plates, drizzle with Perinaise or your choice of sauce, and garnish with finely sliced green onions. Enjoy your flavorful one-pot Portuguese chicken and rice!
Notes
- Note 1: Using boneless, skinless chicken thighs makes it tender and quick to cook; you can use chicken breasts but thighs are preferred for juiciness.
- Note 2: Basmati rice is recommended for its fluffy and aromatic grains; other long grain or medium grain rice will work but cooking times may vary.
- You can omit cayenne and chilli flakes for a milder dish.
- Serving with Perinaise or Pink Sauce adds a creamy, mildly spicy flavor that complements the dish perfectly.
