Nandos Portuguese Chicken Rice (Printable)

A vibrant one-pot meal blending tender chicken with aromatic spices and fluffy rice.

# What You Need:

→ Chicken Seasoning

01 - 2.2 lbs 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 and Stock

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

→ Garnish

19 - Peri-peri sauce or hot sauce to taste
20 - 2 stalks green onion, chopped

# Directions:

01 - Combine paprika, garlic powder, oregano, coriander, cayenne pepper, brown sugar, and salt in a large bowl. Add chicken thighs and toss until thoroughly coated. Set aside for 10 minutes.
02 - Heat olive oil in a large pot over medium-high heat. Sear seasoned chicken thighs for approximately 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 to 2 minutes until softened.
04 - Add rinsed rice to the pot. Stir continuously to coat the grains in the aromatic oil and vegetables for approximately 1 minute.
05 - Stir in lemon juice, chili flakes, turmeric, chicken stock, and frozen peas. Mix well until evenly combined.
06 - Arrange seared chicken thighs on top of the rice mixture in an even layer.
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 pot rest, covered, for 10 minutes to allow the rice to absorb remaining moisture.
09 - Fluff the rice gently with a fork, mixing the chicken and rice together until evenly distributed.
10 - Divide into bowls, drizzle with peri-peri sauce or hot sauce, and garnish with chopped green onions.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less washing up and more time enjoying the meal with people you care about.
  • The chicken thighs stay juicy and absorb all that spicy, aromatic goodness while the rice underneath becomes fluffy and golden.
  • It tastes like a proper restaurant dish but honest, there's no fussing or complicated techniques involved.
02 -
  • Don't lift that lid during cooking no matter how curious you feel, because you'll release steam and mess up the timing.
  • If your rice seems dry after resting, add a splash more warm stock and cover for two more minutes rather than adding cold liquid.
  • Chicken thighs are genuinely forgiving with timing, but if you're substituting breast meat, reduce the initial searing time and watch them closely.
03 -
  • If you're short on time, skip the initial ten-minute rest and go straight to fluffing, but you'll lose that perfect steam-cooked texture.
  • Marinating the chicken for two hours before searing transforms it into something restaurant-level, so plan ahead when you can.
  • Use good quality stock because it's one of the few things you really taste directly in this dish.
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