Description
This One-Pot Nando’s Portuguese Chicken and Rice recipe offers a flavorful and aromatic meal combining tender, spiced chicken thighs with perfectly cooked turmeric-infused basmati rice. Inspired by the famous Nando’s flavors, this dish balances heat, sweetness, and vibrant spices, all cooked together in one pot for an easy yet impressive meal ideal for family dinners or casual gatherings.
Ingredients
Scale
Chicken and Spice Mix
- 4 pieces Chicken Thighs (Skinless and boneless)
- 2 teaspoons Paprika (Choose sweet or regular)
- 1 teaspoon Garlic Powder (Or substitute with 1 tbsp fresh minced garlic)
- 1 teaspoon Dried Oregano (Or substitute with thyme)
- 1/2 teaspoon Cayenne Pepper (Optional, adjust for spice preference)
- 1 tablespoon Brown Sugar (Balances flavors)
- 1 teaspoon Cooking Salt (Kosher recommended)
Cooking and Vegetables
- 2 tablespoons Extra Virgin Olive Oil (Can substitute with canola or vegetable oil)
- 1 piece Onion (Chopped)
- 2 cloves Garlic (Minced) (Fresh)
- 1 piece Red Capsicum (Bell Pepper) (Chopped)
Rice and Liquids
- 1.5 cups Basmati Rice (Long or medium grain also works)
- 1 teaspoon Turmeric Powder (For color and flavor)
- 4 cups Chicken Stock/Broth (Low-sodium recommended)
- 1 cup Frozen Peas (Optional)
- 2 tablespoons Lemon Juice (Or apple cider vinegar)
- 1/2 teaspoon Chili Flakes (Optional)
Instructions
- Prepare the Spice Mix and Coat Chicken: In a mixing bowl, combine paprika, garlic powder, dried oregano, brown sugar, cooking salt, and cayenne pepper if using. Thoroughly coat the chicken thighs with this spice blend and set them aside to marinate briefly.
- Sear the Chicken: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add the seasoned chicken thighs and sear them for about 5 minutes until they develop a golden brown crust. Remove the chicken from the pot and set aside to keep warm.
- Sauté Aromatics and Vegetables: In the same pot, add minced garlic and chopped onions. Sauté for 2-3 minutes until fragrant and the onions turn golden. Then add the chopped red capsicum and cook for an additional 1.5 minutes until softened.
- Add Rice and Spices: Stir in the basmati rice, coating it thoroughly with the sautéed aromatics and vegetables. Pour in the chicken stock and sprinkle in the turmeric powder to give the dish its signature color and flavor. Add frozen peas at this stage if using.
- Simmer with Chicken: Place the seared chicken thighs on top of the rice mixture. Bring the pot to a gentle simmer, then reduce the heat to low. Cover the pot with a tight-fitting lid and cook without lifting the lid for about 15 minutes, allowing the rice to absorb the liquids and the chicken to cook through.
- Rest the Dish: After cooking, remove the pot from heat but keep the lid on. Let the chicken and rice rest for about 10 minutes to finish steaming and to enhance flavors.
- Fluff and Serve: Remove the lid and gently fluff the rice with a fork to separate the grains. Serve the chicken and rice in bowls, drizzle with Perinaise if desired, and garnish with chopped green onions for a spicy, tangy finish.
Notes
- You can substitute dried oregano with thyme depending on your preference.
- Cayenne pepper and chili flakes are optional; adjust these to control the spice level.
- Using low-sodium chicken broth helps manage the salt content in the dish.
- If Perinaise is unavailable, mayonnaise mixed with peri-peri sauce is a good substitute.
- Letting the dish rest with the lid on after cooking improves the texture by allowing steam to finish cooking the rice.
