Nando’s Portuguese Chicken and Rice – One Pot Delightful Feast Recipe
Nando’s Portuguese Chicken and Rice is a flavorful one-pot dish featuring tender, paprika-spiced chicken thighs simmered with aromatic basmati rice, vibrant vegetables, and a blend of traditional Portuguese seasonings. This hearty and aromatic recipe is perfect for a satisfying family meal that combines simplicity with delightful flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Portuguese
- Diet: Halal
Ingredients
Chicken and Marinade
- 1 kg Chicken Thighs (Skinless and boneless)
- 2 tbsp Paprika (Sweet or regular)
- 1 tbsp Garlic Powder (Or freshly minced garlic)
- 1 tbsp Dried Oregano
- 1 tbsp Coriander
- 0.5 tsp Cayenne Pepper (Optional)
- 1 tbsp Brown Sugar
- 1 tsp Cooking Salt (Kosher salt preferred)
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Lemon Juice (Or apple cider vinegar)
Vegetables and Rice
- 2 cloves Garlic Cloves (Minced)
- 1 medium Onion (Sautéed until golden)
- 1 medium Red Capsicum (Bell Pepper) (Deseeded and diced)
- 1.5 cups Basmati Rice (Or long/medium grain rice)
- 1 tsp Chili Flakes (Optional)
- 1 tsp Turmeric Powder
- 3 cups Chicken Stock/Broth (Low-sodium preferred)
- 1 cup Frozen Peas (Optional)
Garnish and Serving
- Perinaise (Or alternative hot sauce) to taste
- 2 stalks Green Onion (Chopped for garnish)
Instructions
- Prepare the seasoning: In a mixing bowl, combine paprika, garlic powder, dried oregano, coriander, cayenne pepper (if using), brown sugar, salt, extra virgin olive oil, and lemon juice. Mix well to form a spicy marinade for the chicken.
- Marinate the chicken: Coat the chicken thighs generously with the seasoning mixture, ensuring every piece is well covered. Set aside to allow flavors to meld while preparing other ingredients.
- Sear the chicken: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add the seasoned chicken thighs and sear for about 5 minutes until golden brown and slightly crisp on the outside, but still uncooked in the center. Remove chicken from the pot and reserve oil.
- Sauté the aromatics: In the same pot, add minced garlic and onions. Sauté for about 1 minute until fragrant and the onions start to turn golden. Add the diced red capsicum and continue cooking for 1.5 minutes until the vegetables soften, creating an aromatic base for the rice.
- Add rice and seasonings: Stir in the basmati rice, tossing to coat the grains well with the flavored oil and vegetables. Add chicken stock, turmeric powder, frozen peas (if using), and chili flakes (optional). Mix gently to combine.
- Cook the dish: Place the seared chicken thighs on top of the rice mixture. Bring the pot to a quick simmer over medium heat. Once simmering, reduce the heat to low and cover with a lid. Let it cook gently for 15 minutes without lifting the lid to allow rice to absorb the liquid and chicken to cook through.
- Rest and fluff: After cooking, remove the pot from heat and let it rest uncovered for 10 minutes. This resting period helps the rice finish cooking evenly. Then, fluff the rice gently with a fork to separate the grains and combine the chicken and rice well.
- Serve and garnish: Spoon the chicken and rice into bowls. Drizzle generously with Perinaise or your preferred hot sauce, then sprinkle chopped green onions on top for a fresh, vibrant finish. Enjoy your hearty Portuguese-inspired feast!
Notes
- For a spicier dish, increase the cayenne pepper or add more chili flakes according to taste.
- If you cannot find Perinaise, substitute with mayonnaise mixed with hot sauce or use any preferred spicy condiment.
- Basmati rice is recommended for its fluffy texture, but long or medium grain rice can be used if desired.
- Kosher or low-sodium salt is preferred to control saltiness in the dish.
- Ensure the pot is tightly covered during cooking to trap steam and cook rice evenly.
- You can add other vegetables such as carrots or green beans to increase the nutritional value.