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Nando's Portuguese chicken and rice cooked in a pot

Nando’s Portuguese Chicken and Rice – One Pot Recipe

A Nando's copycat recipe with Peri Peri dry rub on chicken, cooked in the same pot with a copycat spicy yellow rice that is better than takeout.
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Prep Time 15 minutes
Cook Time 25 minutes
0 minutes
Total Time 40 minutes
Servings: 5 portions
Course: Dinner, Main Course
Cuisine: American, Portuguese
Calories: 458
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken thighs, boneless, skinless, cut into bite-size pieces
  • 2 teaspoons paprika regular or sweet, not spicy
  • 1 teaspoon garlic powder or 1 large garlic clove, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cayenne pepper can omit for zero spice
  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt add 50% more if using flake salt, halve if using table salt
  • 1 tablespoon extra virgin olive oil for chicken marinade
  • 1/2 tablespoon lemon juice or apple cider vinegar
  • 2 tablespoons extra virgin olive oil for cooking rice
  • 2 cloves garlic, finely minced
  • 1 small onion, diced
  • 1 whole red bell pepper, deseeded and chopped cut into 1/2-inch squares
  • 1 1/2 cups basmati rice or long grain or medium grain rice
  • 1/4 teaspoon red pepper flakes omit if you do not want it spicy
  • 2 teaspoons turmeric powder
  • 2 1/4 cups low-sodium chicken broth
  • 1 cup frozen peas still frozen
  • 1/2 teaspoon kosher salt add 50% more if using flake salt, halve if using table salt
  • Peri-naise or Pink Sauce for garnish
  • Green onions, finely sliced for garnish

Equipment

  • Large heavy-based pot with a lid
  • Slotted spoon
  • mixing bowls

Method
 

  1. Season chicken: Mix the Portuguese Chicken Seasoning ingredients in a bowl. Add chicken and toss to coat. Set aside while you prepare the rest of the ingredients, or marinate overnight in the fridge.
  2. Sear chicken: Heat the 2 tablespoons of oil in a large heavy-based pot over high heat. Add the chicken and cook until the outside is sealed and gets a bit of color. Remove with a slotted spoon into a bowl, leaving the oil behind in the pot.
  3. Sauté vegetables: Add garlic and onion into the pot, cook for 1 minute. Add red bell pepper and cook for 1 1/2 minutes or until the onion is translucent.
  4. Add rice and liquids: Add rice and stir to coat in the tasty oil. Add the remaining rice ingredients, then scatter the chicken evenly across the surface. Also add any juices accumulated in the chicken bowl.
  5. Cook: Stir briefly, bring to a simmer, then put the lid on and lower heat to medium-low so it is simmering gently.
  6. Steam 15 minutes: Cook for 15 minutes with no peeking and no stirring. Liquid should be absorbed. Tilt pot and lift lid for a quick peek to check.
  7. Rest 10 minutes: Remove pot from the stove and leave to rest for 10 minutes with the lid still on.
  8. Fluff and serve: Remove lid, gently toss the rice to mix the chicken through. Spoon into bowls, drizzle over Peri-naise, sprinkle with green onions, and serve.

Notes

High Protein Recipe: NO. Chicken: Thighs are more flavorful and juicy than breast after steaming. If using breast, cook it all the way through in step 2, remove it, cook the rice without the chicken, then add the cooked breast back into the rice after it has rested. Rice: Long grain or medium grain rice works great. Jasmine and sushi rice are stickier but will work okay. This recipe is not suitable for brown rice, risotto, paella rice, quinoa, or minute rice. Heat strength: Find a happy medium with gentle simmering small bubbles so the rice does not bloat or burn.
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