Nando’s Portuguese Chicken and Rice
A flavorful one-pot dish featuring juicy chicken thighs marinated in aromatic spices and cooked with fluffy basmati rice, perfect for family dinners and gatherings.
Ingredients
For the Marinade
- 1 kg Chicken Thighs (Skinless and boneless) Mouthwateringly tender and juicy.
- 2 tbsp Paprika Sweet or regular for earthy warmth.
- 1 tbsp Garlic Powder Or use freshly minced garlic.
- 1 tbsp Dried Oregano Mediterranean flavor.
- 1 tbsp Coriander Fresh and citrusy.
- 0.5 tsp Cayenne Pepper Optional for extra heat.
- 1 tbsp Brown Sugar Adds caramelized sweetness.
- 1 tsp Cooking Salt Kosher salt preferred.
- 2 tbsp Extra Virgin Olive Oil For richness.
- 1 tbsp Lemon Juice Or apple cider vinegar.
- 2 cloves Garlic (Minced) Freshly minced.
For the Dish
- 1 medium Onion (Sautéed until golden) Provides a sweet, aromatic base.
- 1 medium Red Capsicum (Bell Pepper) (Deseeded and diced) Adds sweetness and color.
- 1.5 cups Basmati Rice Or long/medium grain rice.
- 1 tsp Chili Flakes Optional for an exciting pop of heat.
- 1 tsp Turmeric Powder For color and taste.
- 3 cups Chicken Stock/Broth Low-sodium preferred.
- 1 cup Frozen Peas Optional for color and sweetness.
- to taste Perinaise (Or alternative hot sauce) For that iconic flavor.
- 2 stalks Green Onion (Chopped for garnish) Crisp, fresh finish.
Instructions
Preparation
- In a mixing bowl, combine the paprika, garlic powder, oregano, coriander, cayenne pepper (if using), brown sugar, cooking salt, lemon juice, and olive oil. Whisk until combined.
- Add the chicken thighs, allowing them to get nicely coated in this aromatic marinade. Cover and let this sit for at least 30 minutes, or overnight for best results.
Cooking
- In a large pot or dutch oven over medium heat, drizzle a little more olive oil. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the chopped onion and cook until it’s beautifully golden and soft—about 5-7 minutes.
- Increase the heat to medium-high and add the marinated chicken to the pot. Let it cook until browned on all sides, about 5-8 minutes.
- Toss in the diced red capsicum and sauté for another 2 minutes.
- Add the fluffy Basmati rice; stir to combine and allow it to toast slightly for a minute.
- Pour in the chicken broth and stir in the turmeric powder. Bring to a gentle boil, then reduce the heat to low.
- Cover the pot and let it simmer undisturbed for about 15-20 minutes.
- If using peas, gently fold them into the pot in the last 5 minutes of cooking.
Serving
- Once the rice is fluffy and the chicken is cooked through, fluff the rice gently with a fork, and garnish with chopped green onions. Serve warm and drizzled with Perinaise or your favorite hot sauce!
Notes
Marination is key—don’t skip it. Use the right rice and adjust seasoning to your preference.