Description
A delightful, one-pot meal capturing the vibrant flavors of Afro-Portuguese cuisine with aromatic spices.
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
- In a bowl, combine the chicken thighs with paprika, garlic powder, oregano, coriander, cumin, cayenne pepper, brown sugar, and cooking salt. Mix well and let it marinate for at least 30 minutes or overnight in the fridge for deeper flavor.
- In a large pot, heat the olive oil over medium heat. Add the sautéed onion and cook until golden. Stir in the minced garlic and diced red capsicum, cooking for an additional 2-3 minutes until fragrant.
- Add the marinated chicken thighs to the pot. Brown them evenly on all sides, about 5-7 minutes.
- Stir in the basmati rice, ensuring it mixes well with the chicken and spices.
- Add turmeric powder, chili flakes (if using), and chicken stock. Bring to a simmer and cover the pot with a lid.
- Allow it to simmer on low heat for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. If adding frozen peas, stir them in during the last 5 minutes of cooking.
- Remove the pot from heat and let it sit for a few minutes. Fluff the rice with a fork and garnish with chopped green onions and a drizzle of Perinaise or your favorite hot sauce.
- Dish out generous portions and enjoy your homemade Nando’s Portuguese Chicken and Rice!
Notes
Marinating overnight enhances flavor. Use basmati or long-grain rice for best texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg