Nandos Portuguese Chicken Rice (Printer-Friendly)

A quick, flavorful one-pot meal featuring tender chicken and aromatic rice with Portuguese spices.

# 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 or 3 cloves fresh garlic, minced
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 or apple cider vinegar
11 - 2 cloves garlic, minced
12 - 1 medium yellow onion, chopped
13 - 1 medium red bell pepper, deseeded and diced

→ Rice

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

→ Garnish

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

# How To Make It:

01 - In a large mixing bowl, combine paprika, garlic powder, oregano, coriander, cayenne pepper, brown sugar, and kosher salt. Add chicken thighs and toss until thoroughly coated. Set aside for 15 minutes.
02 - Heat olive oil in a large pot over medium-high heat. Sear seasoned chicken thighs for 5 minutes, turning occasionally, until golden-brown on all sides. Remove chicken and set aside on a clean plate.
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 for 1 minute to coat grains evenly in the aromatic oil and vegetables.
05 - Stir in lemon juice, red chili flakes, turmeric powder, chicken broth, and frozen green peas. Mix well to distribute seasonings evenly throughout the rice.
06 - Arrange seared chicken thighs on top of the rice mixture in a single layer.
07 - Bring the mixture to a simmer over medium heat. Reduce heat to low, cover with a tight-fitting lid, and cook for 15 minutes without lifting the lid.
08 - Remove pot from heat and let rest, covered, for 10 minutes to allow flavors to meld and rice to finish absorbing liquid.
09 - Gently fluff rice with a fork, mixing chicken and rice together until well combined.
10 - Divide among serving bowls. Drizzle with Perinaise or preferred hot sauce and top with chopped green onions.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, which means minimal cleanup and maximum time actually enjoying your food.
  • The chicken stays impossibly juicy while the rice soaks up all those incredible spiced flavors, creating this perfect textural marriage.
  • You get restaurant-quality results without the stress or the price tag, and honestly, it often tastes better than takeout.
02 -
  • Never lift that lid during cooking, even when curiosity is absolutely eating you alive, because each peek releases steam and throws off your timing.
  • The brown sugar isn't about sweetness, it's about balance and depth, so don't skip it thinking you'll make it spicier or healthier.
03 -
  • Use a pot with a really tight-fitting lid, because steam is doing the cooking and loose lids let it escape, leaving you with undercooked rice and sadness.
  • Let your oil get properly hot before searing the chicken, you're listening for that immediate sizzle, not a tentative whisper.
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