Pin My mate dropped by one Tuesday evening with a craving for something bold and satisfying, and I found myself rummaging through the spice cabinet remembering a night at Nandos years ago. Within twenty minutes, this one-pot wonder was steaming on the table, filling the kitchen with that unmistakable Portuguese warmth—paprika, garlic, and something indefinably spicy that made us both pause mid-conversation. It's become my go-to when I want to impress without the fuss, and honestly, it tastes even better than the restaurant version.
I made this for my family during a dinner when everyone was running on empty, and watching my mum take that first bite—the way her eyes lit up at the spice balance—reminded me why I love cooking. She asked for seconds before finishing her first bowl, and my dad actually put his phone down. Those small moments when food becomes the reason people slow down and actually sit together, that's what this dish does.
Ingredients
- Skinless, boneless chicken thighs (1 kg): Thighs stay juicy during cooking and won't dry out like breasts can; they're forgiving and flavorful.
- Paprika (2 tbsp): The heart of this dish—use sweet paprika if you prefer milder heat, or smoked if you want depth.
- Garlic powder and fresh garlic: The powder seasons the coating while fresh garlic in the base adds a sharp, living quality that powder alone can't deliver.
- Dried oregano (1 tbsp): This brings the Mediterranean soul; don't skip it or substitute with Italian seasoning.
- Ground coriander (1 tbsp): It's the secret that makes people pause and ask what that subtle warmth is.
- Cayenne pepper (0.5 tsp optional): Add if you want heat, leave it out if you're cooking for heat-sensitive folks.
- Brown sugar (1 tbsp): A pinch of sweetness balances the spice and helps the coating caramelize beautifully on the chicken.
- Extra virgin olive oil (2 tbsp): Use good quality; it's essential for searing and building the flavor base.
- Lemon juice or apple cider vinegar (1 tbsp): The acid brightens everything and cuts through the richness.
- Basmati rice (1.5 cups rinsed): Rinsing removes starch so grains stay separate and fluffy rather than sticky.
- Chicken stock (3 cups): Low-sodium is crucial so you control the salt; homemade tastes best but good quality store-bought works fine.
- Turmeric (1 tsp): Gives the rice a golden hue and earthiness that makes it feel complete.
- Chili flakes (1 tsp optional): Adds a gentle heat and texture if you want more spice complexity.
- Frozen peas (1 cup optional): They add sweetness, color, and a pop of texture; fresh peas are lovely if you have them.
- Perinaise or hot sauce for drizzling: The final flourish that ties everything together with a creamy, spicy finish.
- Green onions for garnish: Fresh and sharp, they contrast beautifully with the warm, cooked dish.
Instructions
- Coat the chicken:
- Mix paprika, garlic powder, oregano, coriander, cayenne, brown sugar, and salt in a bowl. Toss the chicken thighs until every piece is thoroughly coated; don't rush this step because the seasoning crust is what makes it special.
- Sear for color and flavor:
- Heat olive oil in your large pot over medium-high heat until it shimmers. Working in batches if needed, sear the coated chicken for about 5 minutes, turning occasionally, until the outside is deeply golden-brown (it won't be cooked through yet, and that's perfect). Remove and set aside.
- Build the aromatic base:
- In the same pot with the flavorful oil and browned bits, add minced garlic and chopped onion, stirring for about 1 minute until fragrant. Add the diced red bell pepper and cook for another minute or two until it softens slightly.
- Toast the rice:
- Add the rinsed basmati rice to the pot and stir gently for about a minute so every grain gets coated in that seasoned, garlicky oil. You'll smell the rice becoming slightly nutty.
- Add liquid and seasonings:
- Pour in the lemon juice, then add chili flakes (if using), turmeric, chicken stock, and frozen peas (if using). Stir well to distribute everything evenly throughout the pot.
- Nestle the chicken:
- Arrange the seared chicken thighs on top of the rice mixture so they cook together. Don't stir them in; let them sit on the surface.
- Simmer low and slow:
- Bring the pot to a gentle simmer, then reduce heat to low and cover with a tight-fitting lid. Cook for exactly 15 minutes without lifting the lid—the steam does the work and lifting it releases heat and moisture.
- Rest and settle:
- Remove the pot from heat and let it sit, still covered, for 10 minutes. This final rest allows the rice to firm up and the chicken to carry over-cook gently to perfect tenderness.
- Fluff and combine:
- Gently fluff the rice with a fork, folding in the chicken pieces so everything is distributed throughout the pot. The grains should be separate and the chicken should shred easily.
- Finish and serve:
- Spoon the one-pot meal into bowls, drizzle generously with Perinaise or hot sauce, and crown with chopped green onions for a fresh, sharp finish.
Pin There's something almost meditative about watching this dish come together—the way the kitchen fills with golden warmth, how the rice absorbs all those spiced notes, the moment you uncover the lid and it's perfectly cooked. It stopped being just dinner and became the thing I make when I want to feel present in my own kitchen.
Marinating for Even Deeper Flavor
If you have time, coat the chicken in the seasoning mix and refrigerate for up to 2 hours before searing. The flavors penetrate deeper, and the spices almost cure the surface, creating a more intensely seasoned crust. I've made it both ways, and the marinated version has a richness that catches people off guard in the best way.
Swapping and Adjusting Proteins
Chicken thighs are my preference because they're forgiving, but drumsticks work beautifully too—just add a couple minutes to the searing time. Breast pieces are leaner but require attention so they don't dry out; if using them, reduce the rice cooking time to 12 minutes and check tenderness before the final rest. I once substituted salmon thighs out of curiosity, and while different, it was surprisingly delicious with the turmeric and coriander.
Leftovers and Make-Ahead Magic
This dish actually improves after a day in the fridge as the flavors continue developing. Store in an airtight container for up to 3 days, and when reheating, add a splash of water or stock and warm gently on the stovetop or in the microwave so the rice stays fluffy rather than hardening. I often make a double batch on purpose just to have it ready for rushed nights when cooking feels impossible.
- Cool completely before refrigerating to prevent condensation and sogginess.
- Freeze portions in individual containers for up to a month if you want to extend storage.
- Reheat gently over low heat with a splash of stock to restore moisture and texture.
Pin This one-pot meal is the kind of cooking that reminds you why you love being in the kitchen—simple enough to pull together on a Tuesday, complex enough in flavor to feel like a celebration. Make it for yourself, make it for people you care about, and let the warmth of it settle in.
Recipe Questions
- → How do I ensure the chicken stays tender?
Using skinless, boneless thighs and searing them before cooking helps seal in juices. Cooking covered at low heat allows gentle simmering, keeping the meat moist.
- → Can I use different types of rice?
Basmati is preferred for its fragrance and texture, but medium or long grain rice works well. Adjust cooking time if using varieties with different water absorption.
- → What can I substitute for Perinaise or hot sauce?
Try lemon wedges, a drizzle of olive oil, or mild chili sauce to add brightness or a touch of heat without overpowering the dish.
- → Is marinating the chicken necessary?
Marinating for up to two hours deepens the flavor and tenderizes the meat but the seasoning step before cooking also imparts good taste if short on time.
- → How should leftovers be stored and reheated?
Keep leftovers refrigerated in a sealed container for up to three days. Reheat gently to preserve rice texture, ideally using a low heat setting or microwave with a cover.