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Nando's Portuguese Chicken and Rice

A comforting one-pot meal featuring tender chicken thighs, smoky paprika, and basmati rice, perfect for family dinners and meal prep.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Portuguese
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 kg Chicken Thighs (Skinless and boneless)
  • 2 tbsp Paprika (Sweet or regular)
  • 1 tbsp Garlic Powder (Or freshly minced garlic)
  • 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 Cloves (Minced)
  • 1 medium Onion (Sautéed until golden)
  • 1 medium Red Capsicum (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/Broth (Low-sodium preferred)
  • 1 cup Frozen Peas (Optional)
  • to taste Perinaise (Or alternative hot sauce)
  • 2 stalks Green Onion (Chopped for garnish)

Method
 

Preparation
  1. Pat the chicken dry before seasoning.
  2. Season chicken thighs generously with paprika, garlic powder, oregano, coriander, cayenne pepper, brown sugar, and salt.
  3. In a heavy-bottomed pot, heat olive oil over medium heat.
  4. Sear the seasoned chicken thighs until browned. Remove from the pot and set aside.
  5. In the same pot, sauté onion until golden.
  6. Add minced garlic and diced red capsicum, cooking until soft.
  7. Toast the rice briefly in the pot after adding the sautéed vegetables.
Cooking
  1. Return seared chicken thighs to the pot.
  2. Add chicken stock, turmeric, and chili flakes. Stir to combine.
  3. Bring to a simmer, cover, and cook for about 30 minutes without lifting the lid.
  4. Check rice doneness, and stir in frozen peas at the end of cooking.
Serving
  1. Serve hot directly from the pot.
  2. Garnish with chopped green onion and a sprinkle of extra paprika.
  3. Offer Perinaise or hot sauce on the side.

Notes

Store leftovers in airtight containers for up to 3 days in the fridge or freeze for up to 3 months. Reheat gently on the stovetop with a splash of water or stock.