Nando’s Portuguese Chicken and Spicy Rice
A one-pot meal that combines tender chicken thighs with spices and delicious rice, bringing the bold flavors of Portuguese cooking right to your kitchen.
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.
Notes
To store leftovers, let the dish cool completely. Place it in an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 2 months. Reheat on the stove or in the microwave until hot. 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.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 70gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 800mgFiber: 3gSugar: 5g
Tried this recipe?Let us know how it was!