Nando’s Portuguese Chicken and Rice
A one-pot dish bursting with Portuguese flavors featuring succulent chicken thighs and flavorful rice, perfect for busy weeknights or family dinners.
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, for extra heat)
- 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 Cloves (Minced)
For the Dish
- 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, if you like it spicy)
- 1 tsp Turmeric Powder
- 3 cups Chicken Stock/Broth (Low-sodium preferred)
- 1 cup Frozen Peas (Optional)
- 2 stalks Green Onion (Chopped for garnish)
- To taste Perinaise (Or alternative hot sauce for serving)
Instructions
Preparation
- In a bowl, combine paprika, garlic powder, oregano, coriander, cayenne pepper, brown sugar, salt, olive oil, lemon juice, and minced garlic. Add the chicken and stir to coat well. Let it marinate for at least 30 minutes (or overnight for more flavor).
- Heat a large pot over medium heat and add a splash of olive oil. Cook the onion until golden and fragrant. Toss in the diced red capsicum and cook until softened.
Cooking
- Add the marinated chicken to the pot and cook until browned on all sides, about 5 minutes.
- Stir in the rice, turmeric, and chicken stock. Bring to a gentle boil, then lower the heat, cover, and simmer for about 20 minutes or until the rice is tender.
- If using, add the frozen peas in the last 5 minutes of cooking, gently folding them in.
- Once done, let it sit covered for 5 minutes. Fluff with a fork, and serve hot, drizzled with Perinaise and garnished with green onions.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Can freeze for up to 3 months. Reheat gently with a splash of water or broth to keep it moist.