Description
This one-pot Nando’s Portuguese chicken and rice recipe is a flavorful, easy-to-make dish inspired by the famous peri-peri style chicken. Tender bite-sized chicken thighs are seasoned with a vibrant blend of paprika, garlic, and herbs, then seared and cooked together with fragrant basmati rice, colorful capsicum, and peas in a savory chicken broth. The recipe comes together in under 40 minutes, making it perfect for a quick, satisfying family meal with minimal cleanup.
Ingredients
Chicken and Seasoning
- 500g/1 lb boneless, skinless chicken thighs, 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 pepper (optional, omit for no spice)
- 1 tbsp brown sugar
- 1 tsp cooking salt/kosher salt (+50% salt if flakes, halve if table salt)
- 1 tbsp extra virgin olive oil
- 1/2 tbsp lemon juice (or substitute apple cider vinegar)
Rice and Vegetables
- 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/medium grain rice)
- 1/4 tsp chili flakes/red pepper flakes (optional, omit for no spice)
- 2 tsp turmeric powder
- 2 1/4 cups low sodium chicken stock/broth
- 1 cup frozen peas (do not thaw)
- 1/2 tsp cooking salt/kosher salt (+50% if flakes, halve if table salt)
To Serve
- Perinaise, Pink Sauce, or any preferred sauce
- Green onion, finely sliced
Instructions
- Season chicken: In a bowl, combine paprika, garlic powder, dried oregano, coriander, cayenne, brown sugar, salt, olive oil, and lemon juice to make the Portuguese Chicken Seasoning. Add chicken pieces and toss to coat well. Set aside while preparing other ingredients or marinate overnight for more flavor (optional).
- Sear chicken: Heat 2 tablespoons olive oil in a large heavy-based pot over high heat. Add the chicken in a single layer and cook until the outside is sealed and slightly colored (it won’t turn golden). Remove chicken using a slotted spoon into a bowl, leaving the oil in the pot.
- Sauté vegetables: Add minced garlic and diced onion to the pot and cook for 1 minute until fragrant. Add chopped capsicum and cook for another 1.5 minutes until the onion is translucent.
- Add rice and spices: Stir the rice into the pot to coat it in the flavorful oil. Add chili flakes, turmeric powder, chicken stock, peas, and additional salt. Stir to combine all ingredients well.
- Combine chicken and simmer: Spread the seared chicken evenly over the rice mixture along with any juices collected in the bowl. Stir gently, then bring to a simmer. Cover with a lid and reduce heat to medium-low to maintain a gentle simmer.
- Cook rice: Cook covered for 15 minutes without lifting the lid or stirring. After 15 minutes, check to ensure the liquid has been absorbed by tilting the pot and briefly lifting the lid.
- Rest the dish: Remove the pot from heat and let it rest, covered, for 10 minutes to finish steaming and allow flavors to meld.
- Fluff and serve: Remove the lid and gently fluff the rice with a fork. Spoon portions into bowls, drizzle with Perinaise or preferred sauce, and garnish with sliced green onions. Serve hot and enjoy!
Notes
- For less spicy versions, omit cayenne and chili flakes.
- Marinating the chicken overnight enhances flavor but is not necessary.
- You can substitute basmati rice with long grain or medium grain rice.
- Use low sodium chicken stock to control salt levels.
- Perinaise is a popular creamy peri-peri flavored sauce; you can substitute with Pink Sauce or your favorite dipping sauce.
- Do not open the lid or stir the rice during cooking to achieve the perfect texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Portuguese
