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–+ servings
Nando’s Portuguese Chicken and Rice

Nando’s Portuguese Chicken and Rice: A Flavorful Family Feast

This Nando’s Portuguese Chicken and Rice recipe brings together juicy chicken and fluffy rice, delivering vibrant flavors in a one-pot dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Portuguese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs skinless, boneless
  • 1 tablespoon Paprika smoked paprika recommended
  • 1 teaspoon Garlic Powder or fresh minced garlic
  • 1 teaspoon Dried Oregano or Italian seasoning
  • 1/2 teaspoon Cayenne Pepper reduce for milder taste
  • 1 tablespoon Brown Sugar light brown or coconut sugar
  • 1 teaspoon Cooking Salt kosher or sea salt recommended
For the Rice Base
  • 1.5 cups Basmati Rice can substitute with long or medium grain rice
  • 3 cups Chicken Stock/Broth low-sodium preferred
  • 1 teaspoon Turmeric Powder or yellow curry powder
  • 1 cup Frozen Peas can omit or substitute with fresh peas
For the Veggies
  • 1 medium Onion yellow or white onion
  • 1 medium Red Capsicum (Bell Pepper) any sweet variety will do
For Flavor Enhancement
  • 2 tablespoons Extra Virgin Olive Oil or a neutral oil
  • 1 tablespoon Lemon Juice or vinegar
  • 1/2 teaspoon Chili Flakes optional for extra kick
For Serving
  • 1/2 cup Perinaise or alternative hot sauce for drizzling
  • 2 tablespoons Green Onion for garnishing

Equipment

  • Large pot
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine paprika, garlic powder, dried oregano, cayenne pepper, brown sugar, and salt. Toss chicken thighs in the spice mixture until evenly coated and let marinate for 10 minutes.
  2. Heat olive oil in a large pot over medium-high heat. Add the seasoned chicken thighs and sear for about 5 minutes, turning until golden brown. Remove chicken from pot and set aside.
  3. In the same pot, add diced onion and sauté for about 2 minutes until translucent. Add minced garlic and diced red capsicum, cooking for an additional 1.5 minutes.
  4. Stir in basmati rice, coating it with the sautéed mixture for 1 minute. Pour in chicken stock and sprinkle in turmeric. Toss in frozen peas and place seared chicken on top.
  5. Increase heat to bring to a simmer, then reduce to low. Cover pot and let cook undisturbed for 15 minutes.
  6. Remove pot from heat and let rest covered for 10 minutes. Fluff rice with a fork and mix in chicken and peas.
  7. Serve in bowls, drizzling with Perinaise or hot sauce, and garnish with green onions or herbs.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 10IUVitamin C: 70mgCalcium: 5mgIron: 15mg

Notes

Use skinless, boneless chicken thighs for juiciness and avoid chicken breast to keep meat tender. Adjust spice levels according to preference.

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