Nando’s Portuguese Chicken and Spicy Rice
A vibrant and flavorful one-pot dish featuring marinated chicken thighs and aromatic basmati rice, perfect for family meals and gatherings.
Ingredients
Main Protein
- 500 g chicken thighs, boneless and skinless, cut into bite-sized pieces You can substitute with chicken breasts, but they may be less juicy.
Starch/Pasta
- 1.5 cups basmati rice, rinsed Rinse under cold water until the water runs clear; alternatives include long or medium grain rice.
Seasoning/Spice Blend
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/4 tsp ground coriander
- 1/4 tsp cayenne pepper Adjust according to heat preference.
- 1 tbsp brown sugar
- salt to taste
Liquids/Dairy
- 2 tbsp extra virgin olive oil
- 2.25 cups low-sodium chicken broth Vegetable broth works for a vegetarian version.
Aromatics & Vegetables
- 2 cloves garlic, minced
- 1 onion, diced
- 1 red capsicum, diced Other bell peppers or vegetables like zucchini can be used.
Optional Finishing Ingredients
- 1 cup frozen peas Add directly without thawing.
- Perinaise or sauce of choice For extra flavor.
Instructions
Preparation
- Gather all your ingredients for a smooth cooking experience.
Marinating the Chicken
- Combine the chicken pieces with the paprika, garlic powder, oregano, coriander, cayenne pepper, brown sugar, and salt. Let marinate for at least 15 minutes.
Cooking
- In a large pot, heat the olive oil over medium heat. Add the garlic, onion, and red capsicum. Sauté for 5-7 minutes.
- Add the marinated chicken to the pot and cook for 8-10 minutes until browned.
- Stir in the rinsed basmati rice, red pepper flakes, turmeric powder, and additional salt. Sauté for 2 minutes.
- Add the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Fold in the frozen peas and let sit covered for 5 minutes.
- Fluff the rice with a fork and garnish with sliced green onions. Serve warm with sauce.
Notes
Marinating the chicken overnight enhances flavor. Customize spice levels to your preference.