Print

Nando’s Portuguese Chicken and Rice – One Pot Recipe

Print Recipe

★★★★

4 from 46 reviews

This Nando’s Portuguese chicken and rice one-pot recipe delivers a flavorful and aromatic meal featuring tender seared chicken thighs seasoned with paprika, garlic, and herbs, cooked together with fragrant turmeric-spiced basmati rice, vibrant vegetables, and peas. The dish is finished with a drizzle of Perinaise and fresh green onions for a creamy, tangy kick, making it a perfect quick and easy dinner that captures the essence of Portuguese-style chicken.

Ingredients

Scale

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% for flakes, halve for table salt)
  • 1 tbsp extra virgin olive oil
  • 1/2 tbsp lemon juice (or substitute with apple cider vinegar)

Sauté and Rice Ingredients

  • 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 or 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 (still frozen)
  • 1/2 tsp cooking salt / kosher salt (+50% for flakes, halve for table salt)

To Serve

  • Perinaise (quick dry spices version recommended), pink sauce, or any preferred sauce
  • Green onion, finely sliced

Instructions

  1. Season chicken: In a bowl, mix paprika, garlic powder, dried oregano, coriander, cayenne pepper, brown sugar, salt, olive oil, and lemon juice to create the Portuguese chicken seasoning. Add the chicken pieces and toss well to coat evenly. Set aside while preparing other ingredients or refrigerate overnight for deeper flavor.
  2. Sear chicken: Heat 2 tablespoons of olive oil in a large heavy-based pot over high heat. Add the seasoned chicken pieces and cook until the outside is sealed and has developed a bit of color (note it won’t turn golden). Remove the chicken with a slotted spoon and place in a bowl, leaving the oil in the pot.
  3. Sauté vegetables: Add the minced garlic and diced onion into the pot and cook for 1 minute until fragrant. Then add the chopped red capsicum and sauté for an additional 1 1/2 minutes, until the onion becomes translucent.
  4. Add rice and spices: Stir in the basmati rice to coat it in the flavorful oil and cook for a moment. Then add chili flakes (if using), turmeric powder, chicken stock, frozen peas, and salt. Stir well to combine all ingredients evenly.
  5. Combine chicken and simmer: Scatter the seared chicken pieces evenly over the rice mixture, including any juices that collected in the bowl. Stir gently, bring the contents to a simmer, then cover the pot with a lid. Reduce the heat to medium-low, allowing the dish to simmer gently.
  6. Cook rice: Let the chicken and rice cook, covered, without stirring or peeking, for 15 minutes. The liquid should be absorbed by the rice. You may tilt the pot and carefully lift the lid to check if needed.
  7. Rest: Remove the pot from heat and leave it covered to rest for 10 minutes to allow the flavors to meld and the rice to finish steaming.
  8. Fluff and serve: Remove the lid and gently toss the rice and chicken to combine. Spoon portions into bowls, drizzle with Perinaise or your favorite sauce, sprinkle with finely sliced green onions, and serve immediately for a delicious, hearty meal.

Notes

  • You can marinate the chicken overnight for enhanced flavor, but this is optional.
  • Basmati rice is preferred for its texture and fragrance, but you may substitute long grain or medium grain rice.
  • Adjust the amount of salt and spice to your preference; cayenne and chili flakes can be omitted for a milder dish.
  • Perinaise is a creamy, tangy sauce that complements the dish well; other sauces like pink sauce are good alternatives.
  • Do not lift the lid or stir the rice during cooking to ensure even steam cooking and prevent sogginess.

Keywords: Nando's chicken, Portuguese chicken, one pot recipe, chicken and rice, stovetop chicken, flavorful chicken dish

Find it online: https://foodiecara.com/nandos-portuguese-chicken-and-rice-one-pot-recipe/