Nando's Portuguese Chicken and Rice (One Pot Recipe)
Nando's Portuguese Chicken and Rice (One Pot Recipe)
Ingredients
For the Chicken
- 500 g chicken thighs, cut into bite-size pieces
For the Portuguese Chicken Seasoning
- 2 teaspoons paprika, regular or sweet
- 1 teaspoon oregano
- 1 teaspoon garlic powder, substitute 1 large garlic clove
- 1/4 teaspoon coriander
- 1/4 teaspoon cayenne pepper, optional, for spicy
- 1 tablespoon brown sugar
- 1 teaspoon cooking salt, or kosher salt, halve for table salt
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon lemon juice, substitute apple cider vinegar
For the Nando's Copycat Spicy Rice
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, finely minced
- 1 onion, small, diced
- 1 red capsicum, chopped into 1 cm / 0.4 inch squares
- 1 1/2 cups basmati rice, or long grain rice
- 1/4 teaspoon chilli flakes, or red pepper flakes, omit for not spicy
- 2 teaspoons turmeric powder
- 2 1/4 cups chicken stock, or broth, low sodium
- 1 cup frozen peas, still frozen
- 1/2 teaspoon cooking salt, or kosher salt
For the Quick Peri-naise
- 3/4 cup mayonnaise, preferably whole egg
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, optional
- 1/2 teaspoon oregano
- 1/2 teaspoon white sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
For Serving
- green onion, finely sliced, optional garnish
Instructions
- 1
In a bowl, combine all ingredients for the Portuguese Chicken Seasoning. Add the bite-sized chicken thighs and coat them thoroughly. Set aside to marinate while you prepare the rest of the recipe. For deeper flavor, you can marinate overnight.
⏱️ 5 min
- 2
Prepare the Peri-naise by mixing all the listed ingredients in a small bowl until well combined. Set aside.
⏱️ 5 min
- 3
Heat 2 tablespoons of extra virgin olive oil in a large, heavy-based pot over high heat. Once hot, add the seasoned chicken pieces and sear them on all sides until the surface is browned. The inside of the chicken can still be raw. Remove the chicken with a slotted spoon, leaving any rendered fat and juices in the pot.
⏱️ 5 min
- 4
Reduce the heat to medium. Add the diced small onion and finely minced garlic cloves to the pot and cook for 1 minute, stirring occasionally, until fragrant.
⏱️ 1 min
- 5
Add the chopped red capsicum (bell pepper) to the pot and cook for 2 minutes, stirring occasionally, until slightly softened.
⏱️ 2 min
- 6
Stir in the basmati or long grain rice, ensuring it's well coated with the aromatics and oil.
⏱️ 1 min
- 7
Add the chilli flakes (if using), turmeric powder, low sodium chicken stock/broth, and 1/2 teaspoon of cooking salt to the pot. Bring the mixture to a gentle simmer.
⏱️ 2 min
- 8
Evenly scatter the seared chicken pieces over the surface of the rice mixture. Pour any liquid remaining in the chicken marinating bowl into the pot.
⏱️ 1 min
- 9
Cover the pot tightly with a lid. Reduce the heat to medium-low to maintain a gentle simmer. Cook for 15 minutes without lifting the lid or stirring.
⏱️ 15 min
- 10
Once the cooking time is complete, remove the pot from the heat but keep the lid on. Let the dish rest for 10 minutes.
⏱️ 10 min
- 11
After resting, remove the lid and gently fluff the rice with a fork. Stir in the frozen peas until they are heated through.
⏱️ 1 min
- 12
Serve the Nando's Portuguese Chicken and Rice hot, accompanied by the prepared Peri-naise and garnished with finely sliced green onion, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Nando's Portuguese Chicken and Rice (One Pot Recipe)
For the Chicken
- 500 g chicken thighs, cut into bite-size pieces
For the Portuguese Chicken Seasoning
- 2 teaspoons paprika, regular or sweet
- 1 teaspoon oregano
- 1 teaspoon garlic powder, substitute 1 large garlic clove
- 1/4 teaspoon coriander
- 1/4 teaspoon cayenne pepper, optional, for spicy
- 1 tablespoon brown sugar
- 1 teaspoon cooking salt, or kosher salt, halve for table salt
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon lemon juice, substitute apple cider vinegar
For the Nando's Copycat Spicy Rice
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, finely minced
- 1 onion, small, diced
- 1 red capsicum, chopped into 1 cm / 0.4 inch squares
- 1 1/2 cups basmati rice, or long grain rice
- 1/4 teaspoon chilli flakes, or red pepper flakes, omit for not spicy
- 2 teaspoons turmeric powder
- 2 1/4 cups chicken stock, or broth, low sodium
- 1 cup frozen peas, still frozen
- 1/2 teaspoon cooking salt, or kosher salt
For the Quick Peri-naise
- 3/4 cup mayonnaise, preferably whole egg
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, optional
- 1/2 teaspoon oregano
- 1/2 teaspoon white sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
For Serving
- green onion, finely sliced, optional garnish
Instructions
- 1
In a bowl, combine all ingredients for the Portuguese Chicken Seasoning. Add the bite-sized chicken thighs and coat them thoroughly. Set aside to marinate while you prepare the rest of the recipe. For deeper flavor, you can marinate overnight.
⏱️ 5 min - 2
Prepare the Peri-naise by mixing all the listed ingredients in a small bowl until well combined. Set aside.
⏱️ 5 min - 3
Heat 2 tablespoons of extra virgin olive oil in a large, heavy-based pot over high heat. Once hot, add the seasoned chicken pieces and sear them on all sides until the surface is browned. The inside of the chicken can still be raw. Remove the chicken with a slotted spoon, leaving any rendered fat and juices in the pot.
⏱️ 5 min - 4
Reduce the heat to medium. Add the diced small onion and finely minced garlic cloves to the pot and cook for 1 minute, stirring occasionally, until fragrant.
⏱️ 1 min - 5
Add the chopped red capsicum (bell pepper) to the pot and cook for 2 minutes, stirring occasionally, until slightly softened.
⏱️ 2 min - 6
Stir in the basmati or long grain rice, ensuring it's well coated with the aromatics and oil.
⏱️ 1 min - 7
Add the chilli flakes (if using), turmeric powder, low sodium chicken stock/broth, and 1/2 teaspoon of cooking salt to the pot. Bring the mixture to a gentle simmer.
⏱️ 2 min - 8
Evenly scatter the seared chicken pieces over the surface of the rice mixture. Pour any liquid remaining in the chicken marinating bowl into the pot.
⏱️ 1 min - 9
Cover the pot tightly with a lid. Reduce the heat to medium-low to maintain a gentle simmer. Cook for 15 minutes without lifting the lid or stirring.
⏱️ 15 min - 10
Once the cooking time is complete, remove the pot from the heat but keep the lid on. Let the dish rest for 10 minutes.
⏱️ 10 min - 11
After resting, remove the lid and gently fluff the rice with a fork. Stir in the frozen peas until they are heated through.
⏱️ 1 min - 12
Serve the Nando's Portuguese Chicken and Rice hot, accompanied by the prepared Peri-naise and garnished with finely sliced green onion, if desired.
⏱️ 1 min