Description
This One-Pot Nando’s Portuguese Chicken and Rice is a flavorful, comforting dish that combines tender, spiced chicken thighs with aromatic basmati rice cooked in chicken stock and vibrant ingredients like bell pepper, turmeric, and peas. Perfect for a quick and fuss-free meal, all cooked together in one pot to lock in flavor and create a delicious, hearty dinner in just 40 minutes.
Ingredients
Scale
Chicken and Spice Mix
- 4 pieces Chicken Thighs (Skinless and boneless)
- 2 teaspoons Paprika (sweet or regular)
- 1 teaspoon Garlic Powder (or 1 tbsp fresh minced garlic)
- 1 teaspoon Dried Oregano (or substitute with thyme)
- 1/2 teaspoon Cayenne Pepper (optional)
- 1 tablespoon Brown Sugar
- 1 teaspoon Cooking Salt (kosher recommended)
Cooking Base and Vegetables
- 2 tablespoons Extra Virgin Olive Oil (or canola/vegetable oil)
- 1 piece Onion (chopped)
- 2 cloves Garlic (minced, fresh)
- 1 piece Red Capsicum (Bell Pepper, chopped)
Rice and Liquids
- 1.5 cups Basmati Rice (long or medium grain)
- 1 teaspoon Turmeric Powder
- 4 cups Chicken Stock/Broth (low-sodium recommended)
- 1 cup Frozen Peas (optional)
- 2 tablespoons Lemon Juice (or apple cider vinegar)
- 1/2 teaspoon Chili Flakes (optional)
Instructions
- Prepare the spice mix: In a mixing bowl, combine paprika, garlic powder, oregano, brown sugar, salt, and optional cayenne pepper. Coat the chicken thighs generously with this spice mix and set aside to marinate briefly.
- Sear the chicken: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Place the chicken thighs in the pot and sear for about 5 minutes until they turn golden brown. Remove the chicken from the pot and set aside.
- Sauté vegetables: In the same pot, add minced garlic and chopped onion. Sauté for 2-3 minutes until fragrant and the onion becomes golden. Add the chopped red capsicum and cook for another 1.5 minutes until softened.
- Add rice and liquids: Stir in the basmati rice, coating it well with the vegetables and oil. Pour in the chicken stock, add turmeric powder, and optional frozen peas. Mix gently to combine all ingredients.
- Combine chicken and simmer: Place the seared chicken thighs on top of the rice mixture. Bring everything to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and cook for about 15 minutes without lifting the lid, allowing the rice to absorb the flavors and cook through.
- Rest the dish: After 15 minutes, remove the pot from heat but keep the lid on. Let it rest for about 10 minutes.
- Finish and serve: Remove the lid and gently fluff the rice with a fork. Spoon the chicken and rice into bowls, drizzle with Perinaise (a peri-peri mayonnaise), and garnish with chopped green onions for a fresh finish.
Notes
- You can adjust the cayenne pepper and chili flakes to control the spice level according to your preference.
- Frozen peas are optional but add nice color and sweetness.
- Using boneless, skinless chicken thighs ensures even cooking and tenderness.
- If Perinaise is unavailable, a simple garlic aioli or mayonnaise with peri-peri sauce will work well as a drizzle.
- Do not lift the lid during cooking to ensure the rice cooks evenly and doesn’t dry out.
- Long grain basmati is preferred for fluffy rice texture.
