Every time I take a bite of Nando’s Portuguese Chicken and Rice, I’m reminded of warm gatherings with good friends and family. The smell of spices fills the air, and the sound of laughter dances around the table. This dish holds a special place in my heart because it’s more than just food; it’s a way to bring people together. As you prepare and enjoy this meal, you’ll feel a sense of togetherness and warmth. What’s special about this recipe is how simple it is to make it all in one pot, allowing you to focus on creating memories instead of worrying about the dishes.

why make this recipe

Nando’s Portuguese Chicken and Rice is perfect for busy weeknights or when you have guests over. It’s a hearty, flavorful meal that satisfies everyone. Making it in one pot saves time on clean-up, making it not only delicious but also convenient. Plus, you can customize the spice level to suit your taste. Whether you love a kick of heat or prefer something milder, this recipe can adapt to your preferences.

how to make Nando’s Portuguese Chicken and Rice

Ingredients:

1 kg Chicken Thighs (Skinless and boneless)
2 tbsp Paprika (Sweet or regular)
1 tbsp Garlic Powder (Or freshly minced garlic)
1 tbsp Dried Oregano
1 tbsp Coriander
0.5 tsp Cayenne Pepper (Optional)
1 tbsp Brown Sugar
1 tsp Cooking Salt (Kosher salt preferred)
2 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice (Or apple cider vinegar)
2 cloves Garlic Cloves (Minced)
1 medium Onion (Sautéed until golden)
1 medium Red Capsicum (Bell Pepper) (Deseeded and diced)
1.5 cups Basmati Rice (Or long/medium grain rice)
1 tsp Chili Flakes (Optional)
1 tsp Turmeric Powder
3 cups Chicken Stock/Broth (Low-sodium preferred)
1 cup Frozen Peas (Optional)
to taste Perinaise (Or alternative hot sauce)
2 stalks Green Onion (Chopped for garnish)

Directions:

Start by marinating the chicken thighs. In a bowl, mix paprika, garlic powder, oregano, coriander, cayenne pepper, brown sugar, and salt. Rub this mixture all over the chicken and let it sit for at least 30 minutes.
In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for a minute until fragrant. Add the sautéed onion and diced red capsicum, cooking until the onion is golden.
Once the vegetables are ready, add the marinated chicken thighs to the pot. Cook for about 5-7 minutes on each side until browned.
Stir in the rice, turmeric, and chili flakes (if using). Pour in the chicken stock. Bring it to a boil, then cover the pot and reduce the heat to low. Allow it to simmer for about 20 minutes.
After 20 minutes, add the frozen peas (if using) and check if the rice is cooked. If not, let it sit for a few more minutes.
Fluff the rice with a fork, and drizzle with lemon juice. Garnish with chopped green onions and serve with Perinaise or your favorite hot sauce.

how to serve Nando’s Portuguese Chicken and Rice

Serve this dish warm right from the pot. It’s great on its own, but you can add a side salad or some crusty bread to complete the meal. A dollop of Perinaise adds the right touch of heat. Enjoy it with friends and family for a delightful feast.

how to store Nando’s Portuguese Chicken and Rice

If you have leftovers, allow the dish to cool completely. Transfer it to an airtight container and store it in the refrigerator. Enjoy it within three days. You can also freeze it for up to a month. Just make sure to reheat thoroughly before serving.

tips to make Nando’s Portuguese Chicken and Rice

For more intense flavor, let the chicken marinate overnight.
Adjust the spice levels to your liking. Omit the cayenne for milder flavor or add more if you love heat.
Use fresh herbs for extra flavor.

variation

Feel free to substitute chicken thighs with chicken breasts or even tofu for a vegetarian option. You can also add other vegetables like carrots or zucchini for extra nutrition.

FAQs

Can I use brown rice instead of basmati rice?

Yes, but you will need to adjust the cooking time and additional liquid. Brown rice typically takes longer to cook.

Is there a way to make this recipe gluten-free?

Yes, ensure the chicken stock is gluten-free. The rest of the ingredients are naturally gluten-free.

Can I make this dish in a slow cooker?

Absolutely! Just add all the ingredients to the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours until the chicken and rice are tender.