Description
Enjoy a delicious homemade version of Nando’s Portuguese Chicken and Rice, featuring tender, seasoned chicken thighs seared to perfection and cooked together with fragrant turmeric-infused basmati rice, bell peppers, and peas. This vibrant one-pot meal captures the iconic flavors of the classic Nando’s dish with a blend of paprika, garlic, and herbs, finished with a zesty drizzle of Peri-naise and fresh green onions.
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 ground coriander
- 1/4 tsp cayenne pepper (optional, omit for no 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)
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 1cm 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 low sodium chicken stock/broth
- 1 cup frozen peas (no need to thaw)
- 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 any preferred sauce
- Green onion, finely sliced
Instructions
- Season chicken: In a bowl, mix all the Portuguese chicken seasoning ingredients (paprika, garlic powder, oregano, coriander, cayenne, brown sugar, salt, olive oil, and lemon juice). Add the chicken pieces and toss well to coat evenly. You can set aside for a short time or refrigerate overnight for more flavor.
- Sear chicken: Heat 2 tablespoons of extra virgin olive oil in a large heavy-based pot over high heat. Add the seasoned chicken and sear until the outside is sealed and slightly colored (it will not turn golden). Remove the chicken with a slotted spoon and set aside, leaving the oil in the pot.
- Sauté vegetables: Add minced garlic and diced onion to the pot and cook for about 1 minute. Then add chopped red capsicum and cook for 1½ minutes or until the onion becomes translucent.
- Add rice and liquids: Stir in the rice to coat it in the flavorful oil and vegetables. Add chili flakes (if using), turmeric powder, chicken stock, frozen peas, and salt. Mix well to combine all ingredients evenly.
- Return chicken to pot: Scatter the seared chicken evenly over the rice mixture along with any juices collected in the bowl. Stir gently to distribute the ingredients, then bring the mixture to a simmer.
- Simmer covered: Cover the pot with a lid and reduce heat to medium-low, allowing the rice and chicken to cook gently for 15 minutes. Do not lift the lid, stir, or peek during this time to let the rice absorb the liquid properly.
- Rest: After cooking, remove the pot from heat and let it rest, covered, for 10 minutes. This resting period allows the steam to finish cooking the rice and makes it fluffy.
- Fluff and serve: Remove the lid and gently fluff the rice with a fork. Serve in bowls, drizzling over Peri-naise or your preferred sauce and sprinkling with finely sliced green onions for freshness.
Notes
- For less spice, omit the cayenne and chili flakes.
- If using table salt, reduce quantities by half; increase by 50% if using flaky salt.
- You can marinate the chicken overnight for deeper flavor but it is not necessary.
- Substitute lemon juice with apple cider vinegar if preferred.
- Use basmati rice for best texture; long grain or medium grain rice can be used as alternatives.
- Do not stir or open the lid during cooking to ensure perfect absorption of liquid.
- Peri-naise sauce adds a creamy, spicy finish but you may use any preferred sauce like Pink Sauce.
