Nando’s Portuguese Chicken and Rice Recipe

Introduction

Nando’s Portuguese chicken and rice is a flavorful and comforting dish inspired by the famous peri-peri flavors. This recipe combines tender, spiced chicken with aromatic rice cooked in a rich chicken broth. Perfect for a satisfying weeknight meal that’s easy to prepare and bursting with taste.

Ingredients

• 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 (optional, omit for no spice)
• 1 tbsp brown sugar
• 1 tsp cooking salt or kosher salt (+50% for flakes, halve for table salt)
• 1 tbsp extra virgin olive oil
• 1/2 tbsp lemon juice (or apple cider vinegar)
• 2 tbsp extra virgin olive oil (for cooking)
• 2 garlic cloves, finely minced
• 1 small onion, diced
• 1 red capsicum (bell pepper), deseeded and chopped into 1cm (0.4″) squares
• 1 1/2 cups basmati rice (or long grain/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 (still frozen)
• 1/2 tsp cooking salt or kosher salt (+50% for flakes, halve for table salt)
• Perinaise, Pink Sauce, or other preferred sauce for serving
• Green onion, finely sliced for garnish

Instructions

1. Step 1: In a bowl, mix paprika, garlic powder, oregano, coriander, cayenne, brown sugar, salt, olive oil, and lemon juice to create the Portuguese chicken seasoning. Add the chicken pieces and toss to coat evenly. Set aside for at least a few minutes or overnight for deeper flavor.
2. Step 2: Heat 2 tablespoons of olive oil in a large heavy-based pot over high heat. Add the chicken pieces and sear until the outside is sealed and colored slightly. Remove chicken with a slotted spoon and set aside, leaving the oil in the pot.
3. Step 3: Add minced garlic and diced onion to the pot and sauté for 1 minute until fragrant. Add the chopped capsicum and cook for another 1½ minutes until the onion is translucent.
4. Step 4: Stir in the rice, coating it well in the oils and vegetables. Add chili flakes, turmeric, chicken stock, frozen peas, and the remaining salt. Scatter the seared chicken evenly over the top along with any juices from the bowl. Stir gently to combine.
5. Step 5: Bring the mixture to a simmer, then cover with a lid and reduce heat to medium-low for a gentle simmer. Cook undisturbed for 15 minutes, allowing the rice to absorb the liquid fully.
6. Step 6: Remove the pot from heat but keep the lid on. Let it rest for 10 minutes to finish steaming and allow flavors to meld.
7. Step 7: Remove the lid and gently fluff the rice with a fork. Serve in bowls, drizzling with Perinaise or your chosen sauce, and sprinkle with finely sliced green onions.

Tips & Variations

• For a milder version, omit cayenne and chili flakes. Substitute garlic powder with fresh garlic for a more robust flavor.
• Use chicken drumsticks or breasts if preferred, adjusting cooking times accordingly.
• Add a squeeze of fresh lemon juice right before serving for a bright finish.
• Serve with extra side salad or steamed vegetables to make it a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water or chicken stock to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice?

Yes, you can use long grain or medium grain rice instead of basmati. Cooking time and liquid amounts might vary slightly, so adjust accordingly.

Is it okay to marinate the chicken overnight?

Absolutely. Marinating overnight will enhance the flavors, but it’s not necessary if you are short on time.