Nandos Portuguese Chicken Rice (Printer View)

A vibrant, spicy one-pot dish featuring Portuguese-style chicken thighs and aromatic basmati rice cooked to perfection.

# What you'll need:

→ 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 and Stock

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 - Peri-peri sauce or hot sauce to taste
20 - 2 stalks green onion, chopped

# Method:

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 approximately 5 minutes, turning occasionally, until golden-brown. Remove 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 1-2 minutes until softened.
04 - Add rinsed rice to the pot. Stir to coat grains evenly in the aromatic oil and vegetables.
05 - Stir in lemon juice, chili flakes, turmeric, chicken stock, and frozen peas. Mix thoroughly until well combined.
06 - Arrange seared chicken thighs on top of the rice mixture in an even layer.
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 to allow complete absorption of liquid.
09 - Gently fluff rice with a fork, mixing chicken and rice together until evenly distributed.
10 - Serve in bowls, drizzle with peri-peri sauce or hot sauce, and garnish with chopped green onions.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means minimal cleanup and maximum flavor as the chicken seasons the rice from above.
  • The chicken thighs stay incredibly juicy while the rice absorbs all those spicy, savory notes you're after.
  • It's genuinely quick without tasting rushed, and feeds four people without breaking a sweat.
02 -
  • Don't lift the lid while the rice is cooking—every time you peek, steam escapes and the rice takes longer to cook properly.
  • Chicken thighs are more forgiving than breasts, but if you use breast meat instead, watch the cooking time closely so it doesn't dry out.
  • The resting period after cooking is non-negotiable; it's where the magic happens as everything finishes cooking gently in residual heat.
03 -
  • If you have time, marinate the chicken in the dry spice mixture for up to two hours before cooking—it deepens the flavor considerably without any extra effort.
  • For a spicier version, add the cayenne pepper to the dry rub and a pinch of chili flakes to the rice, then top each bowl with extra hot sauce so everyone can control their own heat level.
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