Nandos Portuguese Chicken Rice (Print View)

Tender chicken infused with Portuguese spices cooked together with aromatic rice in one pot.

# Components:

→ Chicken Seasoning

01 - 2.2 lb skinless, boneless chicken thighs
02 - 2 tablespoons paprika
03 - 1 tablespoon garlic powder
04 - 1 tablespoon dried oregano
05 - 1 tablespoon ground coriander
06 - 0.5 teaspoon cayenne pepper
07 - 1 tablespoon brown sugar
08 - 1 teaspoon kosher salt

→ Cooking Base

09 - 2 tablespoons extra virgin olive oil
10 - 1 tablespoon lemon juice
11 - 2 cloves garlic, minced
12 - 1 medium onion, chopped
13 - 1 medium red bell pepper, deseeded and diced

→ Rice

14 - 1.5 cups basmati rice, rinsed
15 - 1 teaspoon chili flakes
16 - 1 teaspoon turmeric powder
17 - 3 cups low-sodium chicken broth
18 - 1 cup frozen peas

→ Garnish

19 - Hot sauce to taste
20 - 2 stalks green onion, chopped

# Method:

01 - Combine paprika, garlic powder, oregano, coriander, cayenne pepper, brown sugar, and salt in a large bowl. Add chicken thighs and toss thoroughly until evenly coated. Set aside.
02 - Heat olive oil in a large pot over medium-high heat. Sear the seasoned chicken for 5 minutes, turning occasionally, until golden-brown on all sides. Remove chicken and set aside.
03 - In the same pot, add minced garlic and chopped onion. Sauté for 1 minute until fragrant. Add diced red bell pepper and cook for 1-2 minutes until softened.
04 - Add rinsed rice to the pot and stir to coat the grains in the aromatic oil and vegetables.
05 - Stir in lemon juice, chili flakes, turmeric, chicken broth, and frozen peas. Mix well to combine.
06 - Arrange the seared chicken thighs on top of the rice mixture.
07 - Bring to a simmer over medium heat. Reduce heat to low, cover with a tight-fitting lid, and cook for 15 minutes without lifting the lid.
08 - Remove from heat and let the covered pot rest for 10 minutes.
09 - Fluff the rice gently with a fork, mixing the chicken and rice together. Serve in bowls, drizzle with hot sauce, and garnish with chopped green onions.

# Expert Advice:

01 -
  • Everything happens in one pot, which means less cleanup and more time enjoying your meal.
  • The chicken stays tender and soaks up all those warming spices while the rice does its quiet magic underneath.
  • It tastes like you spent hours in the kitchen when you really spent about 40 minutes total.
02 -
  • Don't lift that lid while the rice cooks—I learned this the hard way when curiosity cost me five minutes of cooking time and dry rice on the edges.
  • Basmati rice changes everything; regular long-grain rice gets sticky because it has more starch, and the whole dish feels different.
  • The 10-minute rest after cooking is not optional; it's when the magic happens and the rice goes from good to perfect.
03 -
  • The chicken thighs should be roughly the same size so they finish cooking at the same time; cut any extra-large ones down.
  • Perinaise is the traditional finish, but honestly any hot sauce you love will work as long as you taste it first and adjust the amount.
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