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–+ servings
Nando’s Portuguese Chicken and Rice

Nando's Portuguese Chicken and Rice for a Cozy Weeknight Feast

This Nando’s Inspired Portuguese Chicken and Rice recipe is a delightful one-pot meal that's flavorful and healthy.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Portuguese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces Chicken Thighs Skinless and boneless
  • 1 tablespoon Paprika Sweet or regular
  • 1 teaspoon Garlic Powder Or freshly minced garlic
  • 1 teaspoon Dried Oregano Italian seasoning can substitute
  • 1/4 teaspoon Cayenne Pepper Optional for heat
  • 1 tablespoon Brown Sugar Honey is a natural alternative
  • 1 teaspoon Cooking Salt Kosher salt is preferred
For Cooking the Rice
  • 2 tablespoons Extra Virgin Olive Oil Ideal for sautéing
  • 2 tablespoons Lemon Juice Or apple cider vinegar
  • 1 medium Onion Sauté until golden
  • 1 medium Red Capsicum (Bell Pepper) Swap with any bell pepper variety
  • 1 cup Basmati Rice Long/medium grain
  • 2 cups Chicken Stock/Broth Low-sodium is best
  • 1 cup Frozen Peas Optional for nutrition
For Serving
  • to taste Perinaise or Alternative Hot Sauce Adds a creamy kick
  • 2 tablespoons Green Onion Chopped for garnish

Equipment

  • Large pot

Method
 

Instructions
  1. In a mixing bowl, combine paprika, garlic powder, dried oregano, cayenne pepper, brown sugar, and kosher salt to create the marinade. Coat the chicken thighs thoroughly with this mixture and let them sit while you preheat your pot.
  2. In a large pot, heat olive oil over medium-high heat. Add the seasoned chicken thighs and sear them for about 5 minutes until golden brown. Remove and set aside.
  3. In the same pot, add minced garlic and chopped onion, sautéing until fragrant. Then add diced bell pepper and cook until soft.
  4. Stir in basmati rice for 1-2 minutes to coat with the oil. Pour in chicken stock, add turmeric powder and frozen peas. Arrange the chicken on top.
  5. Bring to a simmer, then cover and cook on low heat for 15 minutes.
  6. After simmering, turn off the heat and let sit, covered, for 10 minutes. Fluff the rice with a fork and mix in chicken and veggies.
  7. Serve the chicken and rice in bowls, drizzled with Perinaise and garnished with green onions.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 800IUVitamin C: 100mgCalcium: 30mgIron: 3mg

Notes

Use skinless, boneless chicken thighs for the best flavor. Stirring rice with sautéed ingredients ensures better flavor absorption.

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