Description
Nando’s Portuguese Chicken and Rice is a vibrant one-pot meal inspired by the famous peri-peri chicken flavors. This simple yet flavorful recipe features tender, seasoned chicken thighs seared to perfection and simmered with basmati rice, aromatic spices, and fresh vegetables. Finished with a drizzle of peri-naise and green onions, it makes a delightful family-friendly dinner ready in just 40 minutes.
Ingredients
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 zero 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 apple cider vinegar)
Vegetables and Rice
- 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 chilli flakes/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) or Pink Sauce, or other sauce of choice
- Green onion, finely sliced
Instructions
- Season chicken: In a bowl, combine paprika, garlic powder, dried oregano, coriander, cayenne, brown sugar, salt, olive oil, and lemon juice to create the Portuguese Chicken Seasoning. Toss the chicken pieces in this mixture until evenly coated. Set aside for immediate use or refrigerate overnight for deeper flavor.
- Sear chicken: Heat 2 tablespoons of extra virgin olive oil in a large, heavy-based pot over high heat. Add the chicken pieces and cook until they are sealed on the outside and develop a slight color, but not golden. Use a slotted spoon to transfer the chicken to a bowl, leaving the oil in the pot.
- Sauté vegetables: Add minced garlic and diced onion to the pot and cook for about 1 minute until fragrant. Add the chopped red capsicum and continue cooking for 1 1/2 minutes or until the onion is translucent and vegetables slightly softened.
- Add rice and seasonings: Stir in the basmati rice, coating it evenly in the flavorful oil and vegetable mixture. Sprinkle in the chilli flakes (if using) and turmeric powder, mixing well.
- Add liquids and chicken: Pour in the chicken stock, then add the frozen peas and the remaining salt. Scatter the seared chicken pieces evenly over the rice. Pour any accumulated juices from the bowl back into the pot. Stir gently, then bring the mixture to a simmer.
- Simmer covered: Reduce the heat to medium-low, cover the pot with a tight-fitting lid, and let it simmer gently for 15 minutes. Avoid lifting the lid or stirring during this cooking time to ensure the rice cooks evenly and absorbs the liquid.
- Rest the dish: Remove the pot from heat, keep it covered, and allow the chicken and rice to rest undisturbed for 10 minutes. This helps the rice finish steaming and flavors to meld.
- Fluff and serve: Remove the lid and gently fluff the rice to mix in the ingredients. Spoon the chicken and rice into bowls, drizzle with Perinaise or your preferred sauce, and sprinkle thinly sliced green onions on top. Serve warm.
Notes
- For best flavor, marinate chicken overnight, though it is not necessary.
- Any long-grain rice can be used if basmati is unavailable, but cooking times may vary slightly.
- Avoid peeking or stirring during cooking to prevent uneven rice texture.
- Perinaise can be substituted with Pink Sauce or any preferred creamy peri-peri style sauce for added flavor.
- Adjust cayenne and chili flakes amounts to your spice tolerance, or omit entirely for a mild dish.
- Use low sodium chicken stock to control saltiness.
