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

Introduction

This Nando’s Portuguese Chicken and Rice is a vibrant one-pot meal bursting with bold flavors and tender chicken. With fragrant spices and a touch of heat, it’s a delightful feast perfect for any day of the week.

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 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)
• Perinaise (or alternative hot sauce, to taste)
• 2 stalks green onion (chopped for garnish)

Instructions

1. Step 1: In a mixing bowl, combine paprika, garlic powder, dried oregano, coriander, cayenne pepper (if using), brown sugar, salt, lemon juice, and minced garlic. Coat the chicken thighs generously with this seasoning mixture and set aside.
2. Step 2: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Sear the seasoned chicken for about 5 minutes until golden and slightly browned on the outside but not fully cooked inside. Remove the chicken and reserve the oil in the pot.
3. Step 3: In the same pot, add the minced garlic and sautéed onion. Cook for about 1 minute until fragrant. Add the diced red capsicum and cook for another 1.5 minutes until softened and aromatic.
4. Step 4: Stir in the basmati rice, tossing well to coat the rice in the flavorful oil. Add chicken stock, turmeric powder, and frozen peas if using. Place the seared chicken thighs on top of the rice mixture.
5. Step 5: Bring the mixture to a quick simmer, then reduce heat to low. Cover the pot and let it cook gently for 15 minutes without lifting the lid.
6. Step 6: Remove the pot from heat and let it rest uncovered for 10 minutes. After resting, fluff the rice gently with a fork to combine and separate the grains.
7. Step 7: Serve the chicken and rice in bowls. Drizzle generously with Perinaise or your preferred hot sauce and garnish with chopped green onions. Enjoy!

Tips & Variations

• For a smoky flavor, consider using smoked paprika instead of regular paprika.
• Swap chicken thighs for chicken breasts to reduce fat, but be careful not to overcook as breasts dry out faster.
• Add chopped tomatoes along with the stock for a slightly tangy twist.
• Use fresh coriander leaves as garnish for an extra fresh herbaceous note.
• If you like it spicier, increase the cayenne pepper or chili flakes to your taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat, adding a splash of water or stock to keep the rice moist. Avoid microwaving for long to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken thighs for this recipe?

Yes, you can use bone-in thighs but increase the cooking time slightly to ensure the chicken is fully cooked through.

What can I substitute for Perinaise if I don’t have it?

You can use any hot sauce, spicy mayonnaise, or even a dollop of plain yogurt with a pinch of chili powder as a flavorful alternative.

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

Print Recipe

★★★★★

5 from 122 reviews

Nando’s Portuguese Chicken and Rice is a vibrant one-pot dish featuring tender, paprika-seasoned chicken thighs seared to perfection and simmered with fragrant basmati rice, aromatic vegetables, and warming spices. This flavorful and hearty meal is easy to prepare, making it a perfect weeknight dinner or comforting feast.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Portuguese

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 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)

Cooking Base and Rice

• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp Lemon Juice (Or apple cider vinegar)
• 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)

Finishing Touches

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

Instructions

1. Prepare the seasoning: In a mixing bowl, combine paprika, garlic powder, dried oregano, coriander, cayenne pepper (if using), brown sugar, and cooking salt. Thoroughly coat the chicken thighs with this spice mixture, ensuring even coverage. Set aside to allow flavors to meld.
2. 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 approximately 5 minutes until the chicken is golden and slightly browned on the outside but not fully cooked inside. Remove the chicken and reserve the oil for the next step.
3. Sauté aromatics: In the same pot, add minced garlic and onion, sautéing for about 1 minute until fragrant and the onion has softened. Add the diced red capsicum and cook for another 1.5 minutes to develop a flavorful base.
4. Add rice and spices: Stir in the basmati rice, tossing to coat every grain with the aromatic oil. Add chili flakes if using, turmeric powder, and pour in the chicken stock. Stir in frozen peas if desired for added color and texture.
5. Combine and cook: Place the seared chicken pieces atop the rice mixture. Bring the pot to a quick simmer, then reduce heat to low. Cover with a lid and cook gently for 15 minutes without lifting the lid to allow the rice to absorb the flavors and the chicken to finish cooking.
6. Rest and fluff: After cooking, remove the pot from heat and let it rest uncovered for 10 minutes. This resting period ensures even moisture distribution. After resting, use a fork to gently fluff the rice and mix with the chicken, separating grains for a perfect texture.
7. Serve and garnish: Spoon the chicken and rice into serving bowls, drizzle generously with Perinaise or your preferred hot sauce, and garnish with freshly chopped green onions for a vibrant finish. Enjoy this flavorful, comforting one-pot meal!

Notes

• For a spicier dish, increase cayenne pepper and chili flakes according to your heat preference.
• Using boneless, skinless chicken thighs helps keep the meat tender and quick to cook.
• Do not lift the lid while cooking to ensure the rice cooks evenly with the steam.
• Substitute chicken stock with vegetable stock for a lighter flavor or to make it pescatarian-friendly by using fish stock and adjusting seasoning.
• Frozen peas can be omitted or replaced with other quick-cooking vegetables like corn or chopped green beans.

Keywords: Nando’s chicken, Portuguese chicken and rice, one pot chicken recipe, paprika chicken, basmati rice recipe, easy stovetop meals, spicy chicken rice, flavorful chicken thighs