Nandos Portuguese Chicken Rice (Print)

Delicious Portuguese spiced chicken and fragrant rice cooked together in one pot for an easy family meal.

# Ingredients:

→ Chicken Seasoning

01 - 2.2 lbs skinless, boneless chicken thighs
02 - 2 tablespoons paprika
03 - 1 tablespoon garlic powder
04 - 1 tablespoon dried oregano
05 - 1 tablespoon ground coriander
06 - 0.5 teaspoon cayenne pepper
07 - 1 tablespoon brown sugar
08 - 1 teaspoon kosher salt

→ Cooking Base

09 - 2 tablespoons extra virgin olive oil
10 - 1 tablespoon lemon juice
11 - 2 cloves garlic, minced
12 - 1 medium onion, chopped
13 - 1 medium red bell pepper, deseeded and diced

→ Rice and Stock

14 - 1.5 cups basmati rice, rinsed
15 - 1 teaspoon chili flakes
16 - 1 teaspoon turmeric powder
17 - 3 cups low-sodium chicken broth
18 - 1 cup frozen peas

→ Garnish

19 - Peri-peri sauce or hot sauce to taste
20 - 2 stalks green onion, chopped

# Directions:

01 - Combine paprika, garlic powder, oregano, coriander, cayenne pepper, brown sugar, and salt in a large bowl. Add chicken thighs and toss thoroughly until evenly coated. Set aside.
02 - Heat olive oil in a large pot over medium-high heat. Sear seasoned chicken thighs for 5 minutes, turning occasionally, until golden-brown on all sides. Transfer to a plate.
03 - In the same pot, add minced garlic and chopped onion. Sauté for 1 minute until fragrant. Add diced red bell pepper and cook for 1-2 minutes until softened.
04 - Add rinsed rice to the pot. Stir continuously to coat grains evenly with the aromatic oil and vegetables.
05 - Stir in lemon juice, chili flakes, turmeric, chicken broth, and frozen peas. Mix well to combine all ingredients.
06 - Arrange seared chicken thighs on top of the rice mixture in an even layer.
07 - Bring pot to a simmer over medium heat. Reduce heat to low, cover with a tight-fitting lid, and cook for 15 minutes without removing the lid.
08 - Remove pot from heat and let stand covered for 10 minutes. This allows residual heat to complete cooking and moisture to redistribute.
09 - Fluff rice gently with a fork, mixing chicken and rice together. Divide among bowls, drizzle with peri-peri sauce, and garnish with green onions.

# Expert Tips:

01 -
  • Everything cooks in one pot, which means minimal cleanup and maximum flavor layering.
  • The chicken stays impossibly tender while the rice soaks up all that spiced, savory goodness.
  • It's dairy-free, quick enough for a weeknight, and feels fancy enough to serve guests.
02 -
  • Don't lift the lid during cooking—I learned this the hard way when I peeked at minute 8 and ended up with drier rice than planned.
  • The resting time is non-negotiable; those 10 minutes are when the rice finishes absorbing liquid and the chicken becomes fork-tender.
  • If your rice seems wet when you open the lid, leave it uncovered for a minute or two to let excess moisture evaporate.
03 -
  • If your chicken seems undercooked when you uncover the pot, cover it again for another 2-3 minutes; carryover heat usually finishes it perfectly.
  • Perinaise is the traditional finish, but any garlicky hot sauce with a creamy base works—mayo mixed with hot sauce in a pinch is surprisingly good.
Back