Nando’s Portuguese Chicken and Rice
A delicious one-pan dinner that combines flavorful chicken thighs with perfectly cooked rice, infused with savory spices and a hint of sweetness.
Ingredients
For the Chicken Marinade
- 1000 g 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 Helps balance the heat
- 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 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)
- to taste Perinaise (Or alternative hot sauce) For serving
- 2 stalks Green Onion (Chopped for garnish)
Instructions
Preparation
- Pat chicken dry, toss with paprika, garlic powder, oregano, coriander, cayenne (if using), brown sugar, and salt. Let it sit for 15 minutes.
Cooking
- Heat olive oil in a heavy pan over medium heat. Sear chicken until golden on both sides (2-3 minutes per side) then remove.
- Sauté onion and minced garlic in the same pan until translucent and slightly golden; add red capsicum and cook for a minute.
- Stir in turmeric and chili flakes, then add rice, stirring to coat.
- Pour in stock, add lemon juice, tuck chicken back on top, cover, and simmer gently for 18-20 minutes until the rice is tender.
- Turn off heat and let it rest for 10 minutes.
- Stir in frozen peas, fluff, garnish with green onion, and serve with a dollop of Perinaise.
Notes
Budget-friendly swaps: frozen peas save money and time; use regular rice if you can’t find basmati. Texture tip: let the onion get slightly more color than you think for better flavor.