Nando’s Portuguese Chicken and Rice – One Pot Delightful Feast

why make this recipe

Nando’s Portuguese Chicken and Rice is a delightful dish that combines tender chicken with flavorful rice, making a perfect meal for any occasion. This one-pot recipe is easy to prepare and brings the taste of Portuguese cuisine into your home. The blend of spices creates a mouthwatering experience, while the chicken and rice cook together to soak up all the flavors. It’s a great dish for family dinners or a casual gathering with friends.

how to make Nando’s Portuguese Chicken and Rice

Ingredients :

• 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)
• 2 cloves Garlic (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)
• to taste Perinaise (Or alternative hot sauce)
• 2 stalks Green Onion (Chopped for garnish)

Directions :

1. In a large bowl, mix the chicken thighs with paprika, garlic powder, oregano, coriander, cayenne pepper (if using), brown sugar, and cooking salt. Coat the chicken well with the spices.
2. Heat olive oil in a large pot over medium heat. Add the sautéed onion and cook until golden.
3. Add the seasoned chicken to the pot and sauté until browned.
4. Stir in the minced garlic and diced red capsicum. Cook for a few minutes to soften the vegetables.
5. Add the rice, turmeric powder, and chili flakes (if using). Stir until the rice is coated well.
6. Pour in the chicken stock and lemon juice, mixing everything together. Bring to a boil.
7. Reduce the heat, cover the pot, and let it simmer for about 20 minutes, until the rice is cooked and the liquid is absorbed.
8. If using, stir in the frozen peas in the last few minutes of cooking.
9. Once cooked, remove from heat and let it sit for 5 minutes before serving.

how to serve Nando’s Portuguese Chicken and Rice

Serve the dish hot, garnished with chopped green onions. You can add a drizzle of Perinaise or your favorite hot sauce on top for an extra kick. Pair it with a side of salad for a complete meal.

how to store Nando’s Portuguese Chicken and Rice

Store any leftovers in an airtight container in the refrigerator. It can last for up to 3 days. To reheat, place it in a pot on low heat, adding a splash of chicken stock to prevent it from drying out.

tips to make Nando’s Portuguese Chicken and Rice

• For added flavor, marinate the chicken overnight with the spices.
• Use low-sodium chicken stock to control the saltiness.
• Feel free to add vegetables like carrots or peas for extra nutrition.

variation

You can substitute the chicken thighs with chicken breasts for a leaner option. If you want a vegetarian version, replace the chicken with chickpeas or your favorite vegetables and use vegetable stock instead.

FAQs

Can I make this dish in advance?

Yes, you can prepare the dish a day ahead and store it in the fridge. Reheat it before serving.

Can I freeze Nando’s Portuguese Chicken and Rice?

Yes, you can freeze leftovers. Just make sure to store them in freezer-safe containers.

What can I serve with this dish?

It pairs well with salads, grilled vegetables, or crusty bread to soak up the juice.

Nando's Portuguese Chicken and Rice

A delightful one-pot dish combining tender chicken with flavorful rice, perfect for family dinners or casual gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Portuguese

Calories: 550

Ingredients Method Notes

Ingredients

  

For the Chicken 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)

For Cooking

• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp Lemon Juice (Or apple cider vinegar)
• 2 cloves Garlic (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)
• to taste Perinaise (Or alternative hot sauce)
• 2 stalks Green Onion (Chopped for garnish)

Method

 

Preparation

1. In a large bowl, mix the chicken thighs with paprika, garlic powder, oregano, coriander, cayenne pepper (if using), brown sugar, and cooking salt. Coat the chicken well with the spices.
2. Heat olive oil in a large pot over medium heat. Add the sautéed onion and cook until golden.
3. Add the seasoned chicken to the pot and sauté until browned.
4. Stir in the minced garlic and diced red capsicum. Cook for a few minutes to soften the vegetables.
5. Add the rice, turmeric powder, and chili flakes (if using). Stir until the rice is coated well.
6. Pour in the chicken stock and lemon juice, mixing everything together. Bring to a boil.
7. Reduce the heat, cover the pot, and let it simmer for about 20 minutes, until the rice is cooked and the liquid is absorbed.
8. If using, stir in the frozen peas in the last few minutes of cooking.
9. Once cooked, remove from heat and let it sit for 5 minutes before serving.

Notes

For added flavor, marinate the chicken overnight with the spices. Use low-sodium chicken stock to control the saltiness. Feel free to add vegetables like carrots or peas for extra nutrition.