Nando’s Portuguese Chicken and Rice is a vibrant and mouthwatering dish that showcases the rich flavors of Portuguese cuisine. With succulent marinated chicken thighs paired with fragrant basmati rice, this one-pot meal bursts with aromas and colors that are sure to impress. Perfect for family dinners, casual gatherings, or any occasion where you want to elevate your meal, it really transforms your dining table into a lively feast.

Imagine a delicious blend of spices enveloping tender chicken, accompanied by colorful peppers and perfectly cooked rice. Each bite is a delightful sensory experience, mixing savory and slightly spicy notes with a hint of sweetness. In this article, you’ll discover how to create this delightful dish step-by-step, along with tips for serving and storing. Get ready to dive into the world of Nando’s Portuguese Chicken and Rice!

Why You’ll Love This Recipe

Fresh Ingredients: Made with wholesome, fresh ingredients that pack a punch of flavor.
Ease of Preparation: Simple steps make it quick and easy for anyone to prepare.
Nutrition: A balanced meal rich in protein and vitamins from the vegetables.
Versatility: Perfect for any occasion and can be customized to suit your tastes.
Presentation: The colorful ingredients make for a visually appealing dish that impresses guests.

This recipe is sure to become a favorite in your kitchen!

Preparation and Cooking Time

Total time: 1 hour
Preparation time: 15 minutes
Cooking time: 45 minutes

Note that times may vary.

Ingredients You’ll Need

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)
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)
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)
1 tsp Turmeric Powder
3 cups Chicken Stock/Broth (Low-sodium preferred)
1 cup Frozen Peas (Optional)
to taste Perinaise (Or alternative hot sauce)
2 stalks Green Onion (Chopped for garnish)

Step-by-Step Instructions

Marinate the Chicken: In a bowl, combine paprika, garlic powder, oregano, coriander, cayenne pepper, brown sugar, and kosher salt. Add lemon juice and mix well. Coat the chicken thighs in the marinade and let them rest for about 15 minutes.
Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant. Then, add the onions and cook until golden. Stir in the diced red capsicum and cook for an additional 5 minutes.
Brown the Chicken: Increase the heat and add the marinated chicken thighs to the pot. Sear the chicken on both sides until browned.
Add Rice and Stock: Once the chicken is browned, stir in the rice, turmeric powder, chili flakes (if using), and chicken stock. Bring to a boil.
Cook the Dish: Reduce heat, cover, and simmer for about 30 minutes until the rice is fully cooked, and the chicken is tender. Add frozen peas during the last 5 minutes of cooking.
Garnish and Serve: Once cooked, fluff the rice with a fork, garnish with chopped green onions, and serve hot with Perinaise or hot sauce on the side.

How to Serve

Presentation: Serve in a large bowl, letting the colors shine through.
Accompaniments: Pair with a simple green salad or crusty bread to soak up the flavors.
Portions: This dish is great for family-style meals, so serve it directly from the pot!
Beverage Pairing: Pair with a chilled white wine or refreshing lemonade to balance the spices.

Your guests will love this delightful meal!

Additional Tips

Enhance flavor by marinating the chicken overnight for deeper flavor.
Customize with your favorite veggies, such as zucchini or carrots.
Serve with extra lemon wedges to add a fresh twist.

Recipe Variations

Spicy Chipotle Chicken: Swap the marinade with chipotle powder for a smokier kick.
Vegetarian Version: Substitute chicken with chickpeas and add more assorted veggies.
Coconut Rice: Use coconut milk instead of chicken stock for a creamy texture and tropical taste.

Freezing and Storage

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: For long-term storage, freeze in portions for up to 3 months. Reheat thoroughly before serving.

Special Equipment

Large pot or Dutch oven
Mixing bowl for marinating
Cutting board and knife
Measuring spoons
Wooden spoon
Ladle for serving

FAQ’s

Can I use frozen chicken?
Yes, but it’s best to defrost it before marinating for better flavor coverage.
Is this recipe suitable for a gluten-free diet?
Yes, all the ingredients are gluten-free. Just ensure your chicken stock is certified gluten-free.
Can I make this dish ahead of time?
Absolutely! You can prepare the chicken and rice, then reheat when you’re ready to serve.
How can I customize the flavors?
Feel free to add your favorite spices or hot sauces, or try different herbs in the marinade.
What other cooking methods can I use?
You can bake the chicken in an oven or use a slow cooker for a different cooking experience.

Conclusion

Nando’s Portuguese Chicken and Rice is not just a meal; it’s an experience that brings joy and flavor to your table. Its balance of nutrition and taste makes it a fantastic option for family dinners or gatherings with friends. With simple preparation and the opportunity for customization, you’ll find this dish is achievable for any skill level. So roll up your sleeves and enjoy this delightful feast today!