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Delicious Nando's Portuguese Chicken served with rice in a vibrant one-pot meal.

Nando's Portuguese Chicken and Rice

A vibrant dish featuring succulent marinated chicken thighs paired with fragrant basmati rice, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: dinner, Main Course
Cuisine: Portuguese
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 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)
For the Cooking Ingredients
  • 2 cloves Garlic (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)

Method
 

Preparation
  1. 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.
Cooking
  1. 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.
  2. Increase the heat and add the marinated chicken thighs to the pot. Sear the chicken on both sides until browned.
  3. Once the chicken is browned, stir in the rice, turmeric powder, chili flakes (if using), and chicken stock. Bring to a boil.
  4. 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.
  5. Once cooked, fluff the rice with a fork, garnish with chopped green onions, and serve hot with Perinaise or hot sauce on the side.

Notes

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.