How to Make Nando's Portuguese Chicken and Rice

Nando’s Portuguese Chicken and Rice – One Pot Recipe

You’ll love this Nando’s Portuguese chicken and rice recipe, which captures the vibrant flavors of Portuguese cuisine right in your home kitchen. This one-pot dish combines tender chicken thighs with fragrant rice and a medley of spices, ensuring each bite bursts with taste. Ideal for busy weeknights or a cozy weekend dinner, this recipe is both satisfying and easy to prepare, making it a perfect choice for anyone looking to impress without extra effort.

Why Make Nando’s Portuguese Chicken and Rice

Nando’s Portuguese chicken and rice offers multiple compelling reasons to give it a try. First, it simplifies cooking with one pot. You save time on cleanup while still delivering a delicious meal. Second, the flavors are incredibly satisfying. The blend of spices, especially the paprika and turmeric, elevates the dish to new heights.

Cost-effectiveness is another advantage. This recipe uses affordable chicken thighs and rice while still feeling like a gourmet meal. Finally, the health benefits are appealing; it’s a balanced dish filled with protein, vegetables, and whole grains, making it a great addition to your weekly menu.

How to Make Nando’s Portuguese Chicken and Rice

Creating Nando’s Portuguese chicken and rice is a straightforward process that starts with marinating the chicken. You’ll combine spices like paprika and garlic powder to infuse flavor into the chicken pieces. Once you’ve marinated the chicken, you’ll sauté onions and garlic in a pot before adding in the marinated chicken.

After browning the chicken, add the rice, stock, and vegetables, then let everything simmer until the rice is fluffy and the chicken is cooked through. This one-pot method ensures that every ingredient melds together beautifully, enhancing the overall taste. The result is a hearty meal that feels indulgent yet is easy to prepare.

Ingredients

For the chicken marinade:
500g/1 lb chicken thighs, boneless, skinless, cut into bite-size pieces (Note 1)
2 tsp paprika (regular/sweet, not spicy)
1 tsp garlic powder (or substitute with one large garlic clove, minced)
1 tsp dried oregano
1/4 tsp coriander
1/4 tsp cayenne (can omit for zero spicy)
1 tbsp brown sugar
1 tsp cooking salt/kosher salt
1 tbsp extra virgin olive oil
1/2 tbsp lemon juice (or substitute with apple cider vinegar)
For the main dish:
2 tbsp extra virgin olive oil
2 garlic cloves, finely minced
1 small onion, diced
1 red capsicum (bell pepper), deseeded, chopped into 1cm/0.4″ squares
1 1/2 cups basmati rice (or long grain rice or medium grain rice) (Note 2)
1/4 tsp chili flakes/red pepper flakes (omit for not spicy)
2 tsp turmeric powder
2 1/4 cups low sodium chicken stock/broth
1 cup frozen peas (still frozen)
1/2 tsp cooking salt/kosher salt
Perinaise (quick dry spices version), Pink Sauce (Note 4) or any other sauce
Green onion, finely sliced

Directions

ABBREVIATED RECIPE:

Marinate chicken with spices and olive oil.
Heat olive oil in a pot; sauté onion and garlic until translucent.
Add marinated chicken; cook until browned.
Stir in rice, broth, and vegetables.
Simmer until chicken is cooked and rice is fluffy.

FULL RECIPE:

In a bowl, mix the chicken thighs, paprika, garlic powder, oregano, coriander, cayenne, brown sugar, salt, olive oil, and lemon juice. Let marinate for 30 minutes.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until softened and translucent.
Add the marinated chicken pieces to the pot and brown them on all sides for about 5-7 minutes.
Stir in the chopped red capsicum, basmati rice, chili flakes, turmeric powder, and the chicken stock.
Bring the mixture to a boil, then reduce to a simmer. Cover the pot and cook for 15-20 minutes, or until the rice is tender and the chicken is cooked through.
Stir in frozen peas and additional salt if needed, then cover and let sit for another 5 minutes. Serve with your favorite sauce and top with sliced green onions.

How to Serve Nando’s Portuguese Chicken and Rice

Enjoy Nando’s Portuguese chicken and rice as a standalone meal or pair it with a fresh green salad for added crunch. For a well-rounded dinner, serve it alongside garlic bread or roasted vegetables. Add a splash of Perinaise or your favorite sauce on top for an extra layer of flavor. Finishing touches, like a sprinkle of fresh herbs, can elevate the presentation.

How to Store Nando’s Portuguese Chicken and Rice

Store any leftover Nando’s Portuguese chicken and rice in an airtight container in the refrigerator. It will stay good for up to three days. If you want to freeze it, place it in a suitable freezer container, and it will last for about three months. To reheat, simply warm it on the stovetop over low heat, adding a bit of water or chicken broth to keep it moist, or microwave it until heated through.

Tips to Make Nando’s Portuguese Chicken and Rice

Marinate Longer: For an even deeper flavor, marinate the chicken for a few hours or overnight.
Custom Spice Level: Adjust the cayenne and chili flakes to suit your spice preference.
Vegetable Additions: Feel free to toss in other vegetables like tomatoes or spinach for added nutrition.
Rice Choices: Swap basmati for quinoa or brown rice for a healthier grain option.
Flavor Boost: Add a bay leaf or lemon zest while cooking for extra flavor.
Avoid Stickiness: Use a non-stick pot to prevent rice from clumping together.

Variations

Coconut Chicken and Rice: Substitute chicken broth with coconut milk for a creamy twist.
Vegetarian Version: Replace chicken with chickpeas and double the vegetables for a hearty vegan dinner.
Mediterranean Chicken and Rice: Use olives, feta cheese, and herbs like oregano and dill for a delightful Mediterranean flair.

FAQs

Can I use chicken breast instead of thighs?

Yes, but chicken breasts can dry out more easily. Cook them for a shorter time and consider marinating longer to keep them juicy.

What can I substitute for basmati rice?

You can use long grain or medium grain rice instead. Adjust cooking times accordingly.

Can I make this ahead of time?

Yes, you can cook it a day ahead and store it in the fridge. Just reheat thoroughly before serving.