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Nando’s Portuguese Chicken and Rice – one pot recipe

Nando’s Portuguese Chicken and Rice – one pot recipe

A flavorful Nando’s Portuguese Chicken and Rice – one pot recipe, perfect for a quick meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Rice resting 10 minutes
Total Time 50 minutes
Course main
Cuisine Portuguese
Servings 5 servings
Calories 458 kcal

Equipment

  • large heavy based pot

Ingredients
  

Chicken

  • 500 g chicken thighs boneless, skinless, cut into bite size pieces

Portuguese chicken seasoning

  • 2 teaspoon paprika regular/sweet, not spicy
  • 1 teaspoon garlic powder substitute large garlic clove, minced
  • 1 teaspoon dried oregano
  • ¼ teaspoon coriander
  • ¼ teaspoon cayenne can omit for zero spicy
  • 1 tablespoon brown sugar
  • 1 teaspoon cooking salt / kosher salt +50% for flakes, halve for table salt
  • 1 tablespoon extra virgin olive oil
  • ½ tablespoon lemon juice substitute apple cider vinegar

Nando’s copycat spicy rice

  • 2 tablespoon extra virgin olive oil
  • 2 cloves garlic finely minced
  • 1 small onion diced
  • 1 red capsicum bell pepper deseeded, chopped into 1cm/0.4″ squares
  • 1 ½ cups basmati rice or long grain rice or medium grain rice
  • ¼ teaspoon chilli flakes / red pepper flakes omit for not spicy
  • 2 teaspoon turmeric powder
  • 2 ¼ cups chicken stock/broth low sodium
  • 1 cup frozen peas still frozen
  • ½ teaspoon cooking salt / kosher salt +50% for flakes, halve for table salt

Garnishes

  • Perinaise or Pink Sauce or any of the other sauce suggestions listed in post
  • Green onion finely sliced

Instructions
 

Full Recipe

  • Mix the Portuguese Chicken Seasoning ingredients in a bowl. Add chicken and toss to coat. Set aside while you prepare the rest of the ingredients, or overnight if you want.
  • Heat the 2 tablespoons of oil in a large heavy based pot over high heat. Add the chicken and cook until the outside is sealed and gets a bit of colour. Remove with a slotted spoon into a bowl, leaving oil behind in the pot.
  • Add garlic and onion into the pot, cook for 1 minute. Add capsicum and cook for 1 ½ minutes or until onion is translucent.
  • Add rice and stir to coat in the tasty oil. Add remaining rice ingredients, then scatter the chicken evenly across the surface. Stir, bring to a simmer, then put the lid on and lower heat to medium low so it's simmering gently.
  • Cook for 15 minutes, no peeking, no stirring! Liquid should be absorbed – tilt pot and lift lid for quick peek.
  • Remove pot from the stove and leave to rest for 10 minutes with the lid still on.
  • Remove lid, gently toss the rice. Spoon into bowls, drizzle over Peri-naise, sprinkle with green onions and serve!

Notes

Thighs are better than breast as breast is leaner so it won’t be as juicy once steamed with the rice. If I made this with breast I’d probably cook it all the way through in step 1, take it out, cook the rice without the chicken, then add the chicken back into the rice after rested.

Nutrition

Serving: 1servingCalories: 458kcalCarbohydrates: 57gProtein: 26gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 95mgSodium: 980mgPotassium: 555mgFiber: 4gSugar: 6gVitamin A: 1434IUVitamin C: 45mgCalcium: 58mgIron: 3mg
Keyword Biryani, Nando’s, One Pot Recipe, Portuguese Chicken, Spicy Rice
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