Description
This Nando’s Portuguese Chicken and Rice recipe delivers tender, flavorful chicken thighs marinated in a vibrant blend of spices and served over fragrant turmeric-infused basmati rice, enhanced with sweet capsicum and peas. Perfectly simmered and steamed together in one pot, this dish captures the essence of Portuguese peri-peri flavors with a delightful balance of smoky, spicy, and citrus notes. Served with a drizzle of tangy Peri-naise and fresh green onions, it’s an easy, wholesome meal ideal for family dinners or casual gatherings.
Ingredients
Scale
For the Chicken Marinade and Cooking
- 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)
For the 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 / 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)
To Serve
- Perinaise (quick dry spices version), Pink Sauce or other preferred sauces
- Green onion, finely sliced
Instructions
- Season Chicken: Combine paprika, garlic powder, dried oregano, coriander, cayenne pepper, brown sugar, salt, olive oil, and lemon juice in a bowl to create the Portuguese chicken seasoning. Toss the chicken thighs in this mixture until evenly coated. You can set aside immediately 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 and slightly colored on the outside, but not fully cooked through. Remove the chicken using a slotted spoon and set aside, leaving the oil behind in the pot.
- Sauté Vegetables: Reduce heat to medium-high and add minced garlic and diced onion to the pot. Cook for about 1 minute until fragrant. Then add the chopped red capsicum and cook for another 1 1/2 minutes until the onion becomes translucent.
- Add Rice & Ingredients: Stir the rice into the pot with the vegetables, coating the grains in the flavorful oil. Add turmeric powder, chili flakes (if using), chicken stock, salt, and frozen peas. Scatter the seared chicken evenly on top, including any juices collected in the bowl. Stir gently to combine everything.
- Simmer: Bring the mixture to a gentle simmer. Cover the pot with a tight-fitting lid and reduce heat to medium-low. Allow to cook undisturbed for 15 minutes so the rice can absorb the liquid fully.
- Rest: Remove the pot from the heat, keeping the lid on, and let it rest for 10 minutes. This resting period lets the steam finish cooking the rice and chicken evenly.
- Fluff and Serve: Remove the lid and gently fluff the rice with a fork to loosen the grains. Spoon the chicken and rice into bowls, drizzle with Perinaise or preferred sauce, and sprinkle with finely sliced green onions. Serve immediately for best flavor and texture.
Notes
- Note 1: Using boneless, skinless chicken thighs keeps the meat tender and cooks faster.
- Note 2: Basmati rice works best for its fragrance and texture, but other long or medium grain rice may be substituted.
- Note 3: Avoid stirring or lifting the lid during cooking to allow proper steaming and avoid mushy rice.
- Note 4: Perinaise (peri-peri mayo) or Pink Sauce adds a creamy, tangy finish typical to Nando’s dishes but can be omitted or swapped with favorite condiments.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Portuguese
Keywords: Portuguese chicken, peri peri chicken, chicken and rice, one pot meal, spicy chicken, basmati rice, Nando's style, easy chicken recipe
