Description
This Nando’s-inspired Portuguese Chicken and Rice is a flavorful one-pot meal made with tender spiced chicken and a vibrant copycat spicy rice. Perfectly seasoned with paprika, garlic, and oregano, it’s a satisfying dinner that brings restaurant-style taste home — and don’t forget the Peri-naise!
Ingredients
- 500g (1 lb) chicken thighs, boneless and skinless, cut into bite-sized pieces
- Portuguese Chicken Seasoning:
- 2 tsp paprika (regular/sweet)
- 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 for heat)
- 1 tbsp brown sugar
- 1 tsp cooking salt / kosher salt
- 1 tbsp extra virgin olive oil
- 1/2 tbsp lemon juice (or apple cider vinegar)
- Nando’s Copycat Spicy Rice:
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, finely minced
- 1 small onion, diced
- 1 red capsicum (bell pepper), deseeded and chopped
- 1 1/2 cups basmati rice (or long/medium grain rice)
- 1/4 tsp red pepper flakes (optional)
- 2 tsp turmeric powder
- 2 1/4 cups low sodium chicken stock/broth
- 1 cup frozen peas (do not thaw)
- 1/2 tsp cooking salt / kosher salt
- Garnishes:
- Perinaise or pink sauce (optional)
- Green onion, finely sliced
Instructions
- Season Chicken: Mix all Portuguese Chicken Seasoning ingredients in a bowl. Toss chicken to coat. Let sit while preparing other ingredients (or marinate overnight).
- Sear Chicken: Heat 2 tbsp olive oil in a large heavy-based pot over high heat. Sear chicken until lightly colored and sealed. Remove with a slotted spoon, leaving oil in pot.
- Sauté Vegetables: Add garlic and onion to the pot and cook for 1 minute. Add capsicum and cook for 1.5 minutes, until onion is translucent.
- Add Rice: Stir in rice to coat with oil and seasonings. Add chicken stock, turmeric, red pepper flakes, peas, and salt. Scatter chicken on top, including juices from the bowl.
- Cook: Bring to a simmer. Cover with lid and lower heat to medium-low. Cook for 15 minutes without lifting the lid.
- Rest: Remove from heat and let the pot sit, covered, for 10 minutes to allow rice to finish cooking through steam.
- Serve: Fluff the rice, drizzle with Perinaise or pink sauce, and top with sliced green onions. Serve warm.
Notes
- Use a heavy-based pot to ensure even cooking and prevent burning.
- If omitting cayenne and red pepper flakes, the dish will be mild and kid-friendly.
- Use good quality chicken stock for maximum flavor.
- Basmati rice gives a fluffy, non-sticky texture — rinse it if needed to reduce excess starch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
