Description
This one-pot Nando's Portuguese chicken and rice recipe features tender, spice-seasoned chicken thighs cooked with aromatic basmati rice, bell pepper, and peas. The dish delivers a vibrant, flavorful meal inspired by the famous Portuguese peri-peri style, with a perfect balance of smoky paprika, garlic, and subtle heat. Simple to prepare and cooked entirely on the stovetop, it’s an ideal family-friendly dinner ready in 40 minutes.
Ingredients
Chicken and Seasoning
- 500g (1 lb) boneless, skinless chicken thighs, cut into bite-sized 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 (adjust according to salt type)
- 1 tbsp extra virgin olive oil
- 1/2 tbsp lemon juice (or 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 1 cm 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 chicken stock/broth, low sodium
- 1 cup frozen peas (still frozen)
- 1/2 tsp cooking salt/kosher salt (adjust according to salt type)
To Serve
- Perinaise, Pink Sauce, or preferred dipping sauce
- Green onion, finely sliced
Instructions
- Season chicken: Combine paprika, garlic powder, dried oregano, coriander, cayenne pepper, brown sugar, salt, olive oil, and lemon juice in a bowl. Add chicken pieces and toss well to coat evenly. Set aside for immediate use or marinate overnight for deeper flavor.
- Sear chicken: Heat 2 tablespoons olive oil in a large heavy-based pot over high heat. Add the seasoned chicken and cook until the outside is sealed and lightly colored, but not fully cooked through. Remove chicken with a slotted spoon, leaving the oil in the pot.
- Sauté vegetables: Add the minced garlic and diced onion to the pot, cooking for 1 minute until fragrant. Stir in the chopped red capsicum and cook for an additional 1.5 minutes, until onion is translucent.
- Add rice and seasoning: Stir in the basmati rice, coating it thoroughly in the flavorful oil and vegetables. Add chili flakes, turmeric powder, chicken stock, frozen peas, and the remaining salt. Mix well.
- Combine chicken and simmer: Scatter the seared chicken evenly over the rice mixture, including any juices in the bowl. Stir gently, bring to a simmer, then cover with a lid and reduce heat to medium-low. Let it simmer gently.
- Cook covered: Cook for 15 minutes without lifting the lid or stirring. The liquid should be fully absorbed, and the rice fully cooked.
- Rest off heat: Remove the pot from the stove and leave it covered for 10 minutes to allow the flavors to settle and the rice to fluff.
- Fluff and serve: Remove the lid, gently fluff the rice and chicken with a fork. Spoon into bowls, drizzle with Perinaise or your preferred sauce, and garnish with finely sliced green onions. Serve hot.
Notes
- For milder flavor, omit cayenne and chili flakes.
- You can marinate the chicken overnight to enhance flavor, but it’s optional.
- Basmati rice is preferred for its fragrance and fluffiness; however, long grain or medium grain rice works well too.
- Perinaise or Pink Sauce complements the dish perfectly but can be substituted with any favorite spicy mayo or yogurt-based dip.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Portuguese
