Name: Nando’s Portuguese Chicken and Rice
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Portuguese
Ingredients: 1 kg Chicken Thighs (Skinless and boneless); 2 tbsp Paprika (Sweet or regular); 1 tbsp Garlic Powder (Or freshly minced garlic); 1 tbsp Dried Oregano; 1 tbsp Coriander; 0.5 tsp Cayenne Pepper (Optional); 1 tbsp Brown Sugar; 1 tsp Cooking Salt (Kosher salt preferred); 2 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice (Or apple cider vinegar); 2 cloves Garlic (Minced); 1 medium Onion (Sautéed until golden); 1 medium Red Capsicum (Bell Pepper) (Deseeded and diced); 1.5 cups Basmati Rice (Or long/medium grain rice); 1 tsp Chili Flakes (Optional); 1 tsp Turmeric Powder; 3 cups Chicken Stock/Broth (Low-sodium preferred); 1 cup Frozen Peas (Optional); Perinaise (Or alternative hot sauce, to taste); 2 stalks Green Onion (Chopped for garnish)

Description

A delightful one-pot meal featuring juicy chicken thighs, aromatic spices, and fluffy rice inspired by Portuguese cuisine.

Ingredients

Scale

1 kg Chicken Thighs (Skinless and boneless)
2 tbsp Paprika (Sweet or regular)
1 tbsp Garlic Powder (Or freshly minced garlic)
1 tbsp Dried Oregano
1 tbsp Coriander
0.5 tsp Cayenne Pepper (Optional)
1 tbsp Brown Sugar
1 tsp Cooking Salt (Kosher salt preferred)
2 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice (Or apple cider vinegar)
2 cloves Garlic (Minced)
1 medium Onion (Sautéed until golden)
1 medium Red Capsicum (Bell Pepper) (Deseeded and diced)
1.5 cups Basmati Rice (Or long/medium grain rice)
1 tsp Chili Flakes (Optional)
1 tsp Turmeric Powder
3 cups Chicken Stock/Broth (Low-sodium preferred)
1 cup Frozen Peas (Optional)
Perinaise (Or alternative hot sauce, to taste)
2 stalks Green Onion (Chopped for garnish)

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Instructions

In a bowl, combine chicken thighs, paprika, garlic powder, oregano, coriander, cayenne (if using), brown sugar, and kosher salt. Mix well and let it sit for about 30 minutes.
Heat olive oil in a large pot over medium heat. Add in the sautéed onions and cook until golden.
Toss in the diced red capsicum and sauté for another 2-3 minutes until slightly softened.
Add the marinated chicken and minced garlic to the pot. Cook until chicken is browned on all sides, about 5-7 minutes.
Stir in the basmati rice, chili flakes (if using), turmeric powder, and chicken stock. Bring to a boil.
Cover, reduce heat, and let simmer for about 20 minutes or until rice is cooked and has absorbed the liquid.
Gently fold in the frozen peas and let cook for an additional 5 minutes.
Remove from heat, fluff the rice with a fork, and drizzle with lemon juice. Serve hot, topped with green onions and your favorite hot sauce.

Notes

Marinating the chicken longer can enhance the flavors. For fluffier rice, rinse the basmati rice in cold water before cooking.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Main Course
Method: One Pot Cooking
Cuisine: Portuguese

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 650mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 30g
Cholesterol: 120mg