Description of this Recipe
This recipe brings the vibrant flavors of Nando’s famous Portuguese chicken and spicy rice to your kitchen, all in one pot! It’s a simplified, homemade version that captures the essence of the popular restaurant dish, offering a delicious and satisfying meal with minimal cleanup. Tender chicken thighs are infused with a fragrant blend of Portuguese spices, then combined with fluffy rice, colorful vegetables, and flavorful broth for a complete and balanced one-pot wonder.
Why You Will Love This Recipe
- One-Pot Wonder: Less mess, more flavor! Everything cooks together in one pot, making cleanup a breeze.
- Flavorful and Aromatic: The blend of Portuguese spices creates a deeply savory and fragrant dish.
- Customizable Spice Level: Easily adjust the amount of cayenne pepper or chili flakes to suit your spice preference.
- Balanced Meal: This recipe includes protein, carbohydrates, and vegetables for a complete and nutritious meal.
- Versatile: Perfect for a weeknight dinner or a casual weekend gathering.
- Nando’s Copycat: Enjoy the flavors you love from Nando’s in the comfort of your own home.
- Freezer-Friendly: Makes a large batch for easy meal prepping and leftovers.
Ingredients:
- 500g/1 lb boneless, skinless chicken thighs, cut into bite-size pieces
- Portuguese Chicken Seasoning:
- 2 tsp paprika (regular/sweet, not spicy)
- 1 tsp garlic powder (substitute large garlic clove, minced)
- 1 tsp dried oregano
- 1/4 tsp coriander
- 1/4 tsp cayenne (can omit for zero spicy)
- 1 tbsp brown sugar
- 1 tsp cooking salt / kosher salt
- 1 tbsp extra virgin olive oil
- 1/2 tbsp lemon juice (substitute apple cider vinegar)
- Nando’s Copycat Spicy Rice (or not):
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, finely minced
- 1 small onion, diced
- 1 red capsicum (bell pepper), deseeded, chopped into 1cm/0.4″ squares
- 1 1/2 cups basmati rice (or long-grain rice or medium-grain rice)
- 1/4 tsp chili flakes / red pepper flakes (omit for not spicy)
- 2 tsp turmeric powder
- 2 1/4 cups chicken stock/broth, low sodium
- 1 cup frozen peas (still frozen)
- 1/2 tsp cooking salt / kosher salt
- Garnishes:
- Perinaise (I use the quick dry spices version), Pink Sauce or any of the other sauce suggestions listed in post
- Green onion, finely sliced
Preparation:
Step 1: Season the Chicken
In a medium-sized bowl, combine the paprika, garlic powder, dried oregano, coriander, cayenne (if using), brown sugar, salt, olive oil, and lemon juice. Mix well to form a paste. Add the chicken pieces to the bowl and toss thoroughly to ensure each piece is evenly coated with the spice mixture. For best results, allow the chicken to marinate for at least 30 minutes, or even overnight in the refrigerator. The longer the chicken marinates, the more flavorful it will become.
Step 2: Sear the Chicken
Heat 2 tablespoons of extra virgin olive oil in a large, heavy-based pot or Dutch oven over high heat. Once the oil is hot and shimmering, add the marinated chicken pieces in a single layer. Sear the chicken on all sides until it develops a nice golden-brown color, but don’t worry about cooking it through completely at this stage. The goal is to create a flavorful crust on the outside of the chicken. Remove the seared chicken from the pot using a slotted spoon and set aside in a bowl. Leave any rendered fat and flavorful bits in the pot, as they will contribute to the overall flavor of the dish.
Step 3: Sauté the Aromatics
Reduce the heat to medium and add the minced garlic and diced onion to the pot. Sauté for about 1 minute, or until the garlic becomes fragrant and the onion turns translucent. Be careful not to burn the garlic, as it can become bitter. Next, add the chopped red bell pepper to the pot and continue to sauté for another 1 1/2 minutes, or until the onion is translucent and the bell pepper has softened slightly. Stir frequently to prevent the vegetables from sticking to the bottom of the pot.
Step 4: Combine Ingredients and Simmer
Add the rice to the pot and stir to coat it evenly with the flavorful oil and sautéed vegetables. This step helps to toast the rice slightly, enhancing its nutty flavor. Next, add the chili flakes (if using), turmeric powder, chicken stock, frozen peas, and salt to the pot. Stir well to combine all the ingredients. Gently arrange the seared chicken pieces evenly over the surface of the rice mixture. Also, add any juices accumulated in the bowl.
Step 5: Cook and Rest
Bring the mixture to a simmer, then cover the pot with a tight-fitting lid. Reduce the heat to low and simmer gently for 15 minutes, without lifting the lid or stirring. It’s important to maintain a consistent simmer and avoid disturbing the rice during cooking, as this can result in unevenly cooked rice. After 15 minutes, remove the pot from the heat and let it rest, still covered, for another 10 minutes. This resting period allows the rice to fully absorb the remaining liquid and steam to fluffy perfection.
Step 6: Fluff and Serve
After the 10-minute resting period, remove the lid and gently fluff the rice with a fork. Be careful not to overmix, as this can make the rice sticky. Spoon the Nando’s Portuguese Chicken and Rice into bowls and drizzle with Perinaise or your favorite sauce. Garnish with sliced green onions for a pop of freshness and color. Serve immediately and enjoy!
COOKING Rating:
Medium
Serving Suggestions:
- Serve with a side of steamed greens or a simple salad for a complete meal.
- Add a dollop of plain yogurt or sour cream for extra creaminess.
- Serve with warm pita bread or naan for scooping up the flavorful rice and chicken.
Tips:
- For a spicier dish, add more cayenne pepper or chili flakes to the chicken seasoning or rice mixture.
- If you don’t have chicken thighs, you can use chicken breasts, but be careful not to overcook them, as they can become dry.
- If you don’t have basmati rice, you can use any long-grain or medium-grain rice.
- For a vegetarian version, substitute the chicken with chickpeas or lentils.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the microwave or in a pot on the stovetop with a splash of water or broth.
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Calories:
Approximately 450-550 per serving
Protein:
Approximately 30-40 grams per serving
Sodium:
Approximately 500-700 mg per serving
Conclusion
This one-pot Nando’s Portuguese Chicken and Rice recipe is a winner for busy weeknights or relaxed weekend gatherings. It beautifully captures the essence of the restaurant favorite, offering a flavorful, balanced, and satisfying meal with minimal effort. From the fragrant Portuguese spices to the fluffy, vibrant rice, every element of this dish comes together harmoniously to create a culinary experience that will leave you craving more. It is easily customizable to suit your taste preferences, allowing you to adjust the spice level and ingredients to create your perfect Nando’s-inspired masterpiece. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is simple, straightforward, and guaranteed to impress. So, gather your ingredients, fire up the stove, and prepare to embark on a culinary journey to Portugal, right from the comfort of your own home. The aroma alone will transport you to a bustling Nando’s restaurant, while the first bite will confirm that you’ve created a dish worthy of sharing with family and friends. Embrace the flavors, enjoy the process, and savor the deliciousness of this homemade Nando’s Portuguese Chicken and Rice.
Questions and Answers about this Recipe:
Q1: Can I use pre-cooked rice to speed up the cooking time?
A: While you can technically use pre-cooked rice, it’s not recommended for this recipe. The rice needs to cook in the flavorful broth to absorb the flavors properly. Using pre-cooked rice will result in a less flavorful and potentially mushy dish.
Q2: Can I substitute the chicken thighs with chicken breasts?
A: Yes, you can substitute chicken thighs with chicken breasts. However, chicken breasts tend to dry out more easily than chicken thighs, so be sure to keep a close eye on them during cooking. You may need to reduce the cooking time slightly to prevent the chicken from becoming overcooked.
Q3: What if I don’t have all the spices for the Portuguese chicken seasoning?
A: Don’t worry if you’re missing a few spices. The key ingredients are paprika, garlic powder, and oregano. You can adjust the other spices to your liking or omit them altogether. The dish will still be delicious!
Q4: Can I make this recipe in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Sear the chicken as instructed, then combine all the ingredients in the slow cooker. Cook on low for 4-6 hours, or until the rice is cooked through.
Q5: Can I add other vegetables to this recipe?
A: Absolutely! Feel free to add other vegetables to this recipe, such as carrots, celery, zucchini, or mushrooms. Add them to the pot along with the bell pepper and onion. Just be sure to chop them into similar-sized pieces so they cook evenly.
