Nandos Portuguese Chicken Rice (Printable Version)

Vibrant Portuguese chicken paired with aromatic rice, cooked together for a quick and satisfying meal.

# Needed Ingredients:

→ 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

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 - Hot sauce to taste
20 - 2 stalks green onion, chopped

# Preparation Steps:

01 - In a large bowl, combine paprika, garlic powder, oregano, coriander, cayenne pepper, brown sugar, and salt. Add chicken thighs and toss until thoroughly coated. Set aside.
02 - Heat olive oil in a large pot over medium-high heat. Sear seasoned chicken thighs for 5 minutes, turning occasionally, until golden-brown. 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 to coat the grains in the aromatic oil and vegetables.
05 - Stir in lemon juice, chili flakes, turmeric, chicken stock, and frozen peas. Mix well to combine all ingredients.
06 - Arrange seared chicken thighs on top of the rice mixture.
07 - Bring to a simmer. 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.
09 - Fluff the rice gently with a fork, mixing the chicken and rice together.
10 - Serve in bowls, drizzle with hot sauce, and garnish with chopped green onions.

# Expert Advice:

01 -
  • It's genuinely a one-pot meal that doesn't taste like you cut corners, which feels like cheating in the best way.
  • Chicken thighs stay juicy while the rice underneath becomes this aromatic, slightly spiced canvas that soaks up every bit of the cooking liquid.
  • The whole thing comes together in 40 minutes, including rest time, so it works for busy weeknights without sacrificing flavor.
02 -
  • Lifting the lid while the rice cooks is tempting but will cost you precious steam and uneven cooking, so set a timer and trust the process.
  • If your rice still seems slightly firm after the rest period, you can add a few extra minutes of covered cooking, but most of the time 15 plus 10 minutes of rest is exactly right.
03 -
  • Marinate the chicken in the spice mix for up to 2 hours if you're planning ahead; it deepens the flavor and makes the seasoning truly part of the meat rather than just on the surface.
  • If you accidentally have leftover rice that seems a touch dry the next day, a splash of water and a few minutes covered in a warm pan brings it right back to life.
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