Name: Nando’s Portuguese Chicken and Rice Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Portuguese
Ingredients: 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 no spice); 1 tbsp brown sugar; 1 tsp cooking salt or kosher salt (+50% if flakes, halve if table salt); 1 tbsp extra virgin olive oil; 1/2 tbsp lemon juice (or apple cider vinegar); 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-inch squares; 1 1/2 cups basmati rice (or long grain or medium grain rice); 1/4 tsp chili flakes or red pepper flakes (optional, omit for no spice); 2 tsp turmeric powder; 2 1/4 cups low sodium chicken stock or broth; 1 cup frozen peas (used still frozen); 1/2 tsp cooking salt or kosher salt (+50% if flakes, halve if table salt); Perinaise (quick dry spices version), Pink Sauce or other preferred sauces; Green onion, finely sliced

Ingredients

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 (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)

2 tbsp extra virgin olive oil

2 garlic cloves, finely minced

1 small onion, diced

1 red capsicum (bell pepper), deseeded and chopped into 1 cm 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 chicken stock or broth (low sodium)

1 cup frozen peas (still frozen)

1/2 tsp cooking salt / kosher salt (+50% for flakes, halve for table salt)

Perinaise, Pink Sauce, or any preferred sauce for serving

Green onion, finely sliced for garnish

Instructions

Step 1: In a bowl, combine paprika, garlic powder, dried oregano, coriander, cayenne (if using), brown sugar, salt, olive oil, and lemon juice to create the seasoning. Toss the chicken pieces in this mixture until fully coated. Set aside while preparing other ingredients, or marinate overnight for deeper flavor.

Step 2: Heat 2 tablespoons of olive oil in a large heavy-based pot over high heat. Add the chicken and sear until the outside is sealed and has some colour, but not fully cooked. Remove chicken with a slotted spoon and set aside, leaving the oil in the pot.

Step 3: Add the minced garlic and diced onion to the pot and sauté for 1 minute. Then add the chopped capsicum and cook for another 1.5 minutes until the onion is translucent.

Step 4: Stir in the rice to coat it well in the flavorful oil. Add chili flakes (if using), turmeric powder, chicken stock, frozen peas, and salt. Mix gently, then scatter the seared chicken evenly across the rice, including any juices collected in the bowl.

Step 5: Bring the mixture to a simmer, cover with a lid, and reduce heat to medium-low. Let it cook gently for 15 minutes without stirring or removing the lid.

Step 6: Remove the pot from heat and leave it covered to rest for 10 minutes. This allows the rice to finish steaming and absorb any remaining liquid.

Step 7: Remove the lid, gently fluff the rice with a fork, and serve in bowls. Drizzle with Perinaise or your favorite sauce and garnish with sliced green onion.

Tips & Variations

For a milder dish, omit the cayenne and chili flakes or reduce their amounts.

Substitute lemon juice with apple cider vinegar for a slightly different tang.

Use chicken breasts if preferred, but thighs stay juicier and more flavorful.

Add other vegetables like diced carrots or corn to increase color and nutrition.

Marinate the chicken overnight to enhance the seasoning depth.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken thighs for even cooking and the best texture. If using frozen, thaw completely before seasoning and cooking.