Why Make This Recipe
Nando’s Portuguese Chicken and Spicy Rice is a fantastic dish that brings the bold flavors of Portuguese cooking right to your kitchen. It’s full of spices, tender chicken, and delicious rice that everyone will love. Plus, it’s a one-pot meal, making cleanup a breeze!
How to Make Nando’s Portuguese Chicken and Spicy Rice
Start by seasoning the chicken. In a bowl, mix the cut chicken thighs, paprika, garlic powder, oregano, ground coriander, cayenne pepper (if using), brown sugar, salt, and lemon juice. Let it marinate while you prepare the other ingredients.
In a large pot, heat olive oil over medium heat. Add the minced garlic and diced onion. Sauté for about 2 minutes until the onion is soft and fragrant.
Add the chopped red capsicum (bell pepper) and cook for another 3 minutes.
Stir in the marinated chicken and cook until it is browned on all sides, about 5-7 minutes.
Add the basmati rice, red pepper flakes (if using), turmeric powder, and chicken broth. Bring it to a boil.
Once it’s boiling, reduce the heat to low and cover the pot. Let it simmer for 15-20 minutes, or until the rice is cooked and has absorbed the liquid.
Stir in the frozen peas and let them heat through for about 2 minutes.
Fluff the rice with a fork, taste, and adjust the seasoning if necessary.
Serve warm with your favorite sauce and garnish with sliced green onions.
Ingredients
- 500g / 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
- 2 tsp paprika (regular/sweet, not spicy)
- 1 tsp garlic powder (or substitute 1 large garlic clove, minced)
- 1 tsp dried oregano
- 1/4 tsp ground coriander
- 1/4 tsp cayenne pepper (omit for no heat)
- 1 tbsp brown sugar
- 1 tsp kosher or cooking salt
- 1 tbsp extra virgin olive oil
- 1/2 tbsp lemon juice (or apple cider vinegar)
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, finely minced
- 1 small onion, diced
- 1 red capsicum (bell pepper), deseeded and chopped into 1 cm / 0.4″ cubes
- 1 1/2 cups basmati rice (or long/medium grain rice)
- 1/4 tsp red pepper flakes (omit for mild)
- 2 tsp turmeric powder
- 2 1/4 cups low-sodium chicken broth/stock
- 1 cup frozen peas (do not thaw)
- 1/2 tsp kosher or cooking salt
- Perinaise, Pink Sauce, or any sauce of choice
- Green onion, finely sliced
How to Serve Nando’s Portuguese Chicken and Spicy Rice
Serve this dish hot right from the pot. You can add your favorite spicy sauce, like Perinaise or Pink Sauce, on top for added flavor. Garnish with fresh green onions for a nice touch. It pairs well with a fresh salad or some crusty bread!
How to Store Nando’s Portuguese Chicken and Spicy Rice
To store leftovers, let the dish cool completely. Place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. You can also freeze it for up to 2 months. To reheat, simply warm it on the stove or in the microwave until hot.
Tips to Make Nando’s Portuguese Chicken and Spicy Rice
- For extra flavor, let the chicken marinate overnight.
- Use low-sodium chicken broth to control the salt content.
- Adjust the spices to your preferred heat level by adding or omitting cayenne pepper and red pepper flakes.
Variation
You can easily switch up the protein. Try using shrimp or tofu for a different twist. You can also add other vegetables like corn or carrots for more texture and nutrition.
FAQs
Can I use other types of chicken?
Yes, you can use chicken breasts if that’s what you have, but thighs tend to be juicier.
What can I use instead of basmati rice?
You can use any long or medium-grain rice. Just adjust the cooking time if needed.
Is this dish spicy?
The spice level is adjustable. You can omit the cayenne pepper and red pepper flakes for a milder flavor.
Nando’s Portuguese Chicken and Spicy Rice
Ingredients
For the Chicken Marinade
- 500 g 500g / 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
- 2 tsp 2 tsp paprika (regular/sweet, not spicy)
- 1 tsp 1 tsp garlic powder (or substitute 1 large garlic clove, minced)
- 1 tsp 1 tsp dried oregano
- 1/4 tsp 1/4 tsp ground coriander
- 1/4 tsp 1/4 tsp cayenne pepper (omit for no heat)
- 1 tbsp 1 tbsp brown sugar
- 1 tsp 1 tsp kosher or cooking salt
- 1 tbsp 1 tbsp extra virgin olive oil
- 1/2 tbsp 1/2 tbsp lemon juice (or apple cider vinegar)
For the Dish
- 2 tbsp 2 tbsp extra virgin olive oil
- 2 cloves 2 garlic cloves, finely minced
- 1 small onion 1 small onion, diced
- 1 red capsicum 1 red capsicum (bell pepper), deseeded and chopped into 1 cm / 0.4″ cubes
- 1 1/2 cups 1 1/2 cups basmati rice (or long/medium grain rice)
- 1/4 tsp 1/4 tsp red pepper flakes (omit for mild)
- 2 tsp 2 tsp turmeric powder
- 2 1/4 cups 2 1/4 cups low-sodium chicken broth/stock
- 1 cup 1 cup frozen peas (do not thaw)
- 1/2 tsp 1/2 tsp kosher or cooking salt
- to taste Perinaise, Pink Sauce, or any sauce of choice
- to garnish Green onion, finely sliced
Instructions
Preparation
- In a bowl, mix the cut chicken thighs, paprika, garlic powder, oregano, ground coriander, cayenne pepper (if using), brown sugar, salt, and lemon juice. Let it marinate while you prepare the other ingredients.
Cooking
- In a large pot, heat olive oil over medium heat. Add the minced garlic and diced onion. Sauté for about 2 minutes until the onion is soft and fragrant.
- Add the chopped red capsicum (bell pepper) and cook for another 3 minutes.
- Stir in the marinated chicken and cook until it is browned on all sides, about 5-7 minutes.
- Add the basmati rice, red pepper flakes (if using), turmeric powder, and chicken broth. Bring it to a boil.
- Once it’s boiling, reduce the heat to low and cover the pot. Let it simmer for 15-20 minutes, or until the rice is cooked and has absorbed the liquid.
- Stir in the frozen peas and let them heat through for about 2 minutes.
- Fluff the rice with a fork, taste, and adjust the seasoning if necessary.
- Serve warm with your favorite sauce and garnish with sliced green onions.