Description
Ultimate Nando’s Portuguese Chicken Rice Copycat Recipe
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 Cloves 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
- to taste Perinaise Or alternative hot sauce
- 2 stalks Green Onion Chopped for garnish
Instructions
- Combine all chicken spices—paprika, garlic powder, oregano, coriander, cayenne, brown sugar, and salt—in a large bowl. Add the chicken thighs and massage the spice blend into every piece until well coated, then let marinate for at least 15 minutes while you prep the vegetables.
- Heat the olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add the minced garlic and diced onion, sautéing for 3-4 minutes until the onion turns golden and fragrant—this creates your flavor base.
- Add the marinated chicken thighs to the pan and cook for 5-6 minutes, turning once, until browned on both sides. The chicken doesn’t need to be fully cooked through at this stage since it will continue cooking with the rice.
- Stir in the diced red capsicum and cook for another 2 minutes until slightly softened. Add the turmeric and chili flakes, cooking for 30 seconds until the spices become aromatic.
- Pour in the rinsed basmati rice and gently fold it into the chicken and vegetables, ensuring each grain gets coated with the flavorful oils. Add the lemon juice and chicken stock, bringing everything to a gentle boil.
- Reduce heat to low, cover tightly, and simmer for 18-20 minutes without lifting the lid. I’ve learned that peeking disrupts the steaming process and can lead to unevenly cooked rice.
- Add the frozen peas during the last 3 minutes of cooking, gently stirring them in. Remove from heat and let stand covered for 5 minutes to allow the rice to finish steaming and absorb any remaining liquid.
- Fluff the rice with a fork and garnish with chopped green onions. Serve immediately with Perinaise or your favorite hot sauce on the side for customizable heat levels.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-pan cooking
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
Keywords: Nandos Portuguese Chicken Rice