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Nando’s Portuguese Chicken and Rice served in a white bowl.

Nando’s Portuguese Chicken and Rice

A flavorful one-pot meal featuring juicy seared chicken thighs and fluffy basmati rice infused with paprika, turmeric, and aromatic spices.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Portuguese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2.2 lbs Chicken Thighs skinless and boneless
  • 2 tbsp Paprika Sweet or regular
  • 1 tbsp Garlic Powder
  • 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 minced
  • 1 medium Onion sautéed until golden
  • 1 medium Red 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 Low-sodium preferred
  • 1 cup Frozen Peas Optional
  • Perinaise or hot sauce for serving
  • 2 stalks Green Onion chopped for garnish

Equipment

  • large pot
  • mixing bowl

Method
 

  1. In a mixing bowl, combine all the seasoning ingredients (paprika, garlic powder, oregano, coriander, cayenne, brown sugar, salt). Coat the chicken thighs generously with the mixture and set aside.
  2. Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Sear the seasoned chicken for about 5 minutes until golden but still uncooked inside. Remove from the pot and reserve the oil.
  3. In the same pot, add minced garlic and onion. Sauté for about 1 minute until fragrant. Add the diced red bell pepper and cook for another 1.5 minutes.
  4. Stir in the basmati rice, tossing to coat in the oil. Add the chicken stock, turmeric, and frozen peas. Place the seared chicken on top of the rice mixture.
  5. Bring to a quick simmer, then reduce heat to low. Cover and cook gently for 15 minutes without lifting the lid.
  6. Remove from heat and let rest uncovered for 10 minutes. Fluff the rice gently with a fork.
  7. Serve in bowls drizzled with Perinaise and garnished with chopped green onions.

Notes

For best results, use boneless skinless chicken thighs as they remain juicy. Ensure the pot remains covered during the 15-minute cook time to trap the steam needed for the rice.
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