Nandos Portuguese Chicken Rice (Print Version)

A quick, flavorful one-pot meal combining spicy Portuguese chicken with aromatic rice and vegetables.

# What You'll Need:

→ Chicken Seasoning

01 - 2.2 lbs skinless, boneless chicken thighs
02 - 2 tablespoons sweet or regular 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 fresh lemon juice
11 - 2 cloves garlic, minced
12 - 1 medium yellow onion, chopped
13 - 1 medium red bell pepper, deseeded and diced

→ Rice and Broth

14 - 1.5 cups basmati rice, rinsed
15 - 1 teaspoon chili flakes
16 - 1 teaspoon turmeric powder
17 - 3 cups low-sodium chicken broth
18 - 1 cup frozen peas

→ Garnish

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

# How-To Steps:

01 - Combine paprika, garlic powder, oregano, coriander, cayenne pepper, brown sugar, and kosher salt in a large bowl. Add chicken thighs and toss until thoroughly coated. Allow to sit for 5 minutes.
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 on all sides. Transfer to a plate 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 and stir to coat all grains evenly with the aromatic oil and vegetables.
05 - Stir in lemon juice, chili flakes, turmeric powder, chicken broth, and frozen peas. Mix thoroughly to combine all ingredients.
06 - Arrange seared chicken thighs on top of the rice mixture, distributing evenly across the surface.
07 - Bring the pot to a simmer. Reduce heat to low, cover with a tight-fitting lid, and cook for 15 minutes without lifting the lid to maintain steam.
08 - Remove from heat and allow the covered pot to rest undisturbed for 10 minutes to complete the cooking process.
09 - Gently fluff the rice with a fork, incorporating the chicken throughout and separating any clumped grains.
10 - Divide the chicken and rice between bowls. Drizzle with peri-peri sauce or hot sauce and garnish with chopped green onions.

# Expert Advice:

01 -
  • It's genuinely faster than ordering delivery, and your whole house will smell incredible the moment you sear the chicken.
  • One pot means less washing up but somehow tastes like you spent hours in the kitchen.
  • The spice blend is forgiving enough for beginners but complex enough to impress even if you're serving guests.
02 -
  • Never lift that lid during the final 15 minutes of cooking—I learned this by opening it to peek and ending up with crunchy, undercooked rice on the edges.
  • The chicken finishes cooking in the steam, so don't panic if it looks slightly underdone when you sear it; timing matters more than appearance at that stage.
  • Rinsing the rice is genuinely non-negotiable if you want individual grains instead of a sticky mass.
03 -
  • If your chicken thighs are particularly thick, butterfly them slightly before seasoning so they cook evenly with the rice and don't stay raw in the middle.
  • The secret is that tight-fitting lid—a loose lid or foil won't trap steam properly, and you'll end up with crunchy rice instead of tender, fluffed grains.
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