Nandos Portuguese Chicken Rice (Printable View)

A spicy and aromatic blend of Portuguese chicken cooked with seasoned rice in one pot.

# What You’ll Need:

→ Chicken Seasoning

01 - 2.2 lb 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 Broth

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

→ Garnish

19 - Hot sauce or Perinaise to taste
20 - 2 stalks green onion, chopped

# How To Make It:

01 - In a large bowl, combine paprika, garlic powder, oregano, coriander, cayenne pepper, brown sugar, and kosher salt. Add chicken thighs and toss until thoroughly 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. Remove chicken and set aside.
03 - In the same pot, add minced garlic and chopped onion, sautéing 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 and stir to coat the grains evenly in the aromatic oil and vegetables.
05 - Stir in lemon juice, chili flakes, turmeric powder, and chicken stock. Mix well until rice is fully submerged. Add frozen peas if desired.
06 - Arrange seared chicken thighs on top of the rice mixture, distributing them evenly across the pot.
07 - Bring the pot to a simmer over medium heat. Reduce heat to low, cover with a tight-fitting lid, and cook for 15 minutes without lifting the lid.
08 - Remove the pot from heat and let rest, covered, for 10 minutes to allow residual heat to complete the cooking process.
09 - Gently fluff the rice with a fork, mixing the chicken and rice together until evenly distributed.
10 - Divide the one-pot meal into bowls, drizzle with hot sauce or Perinaise, and garnish with fresh chopped green onions.

# Best Practices:

01 -
  • The entire meal cooks in one pot, which means fewer dishes to wash and more time enjoying dinner.
  • Chicken thighs stay juicy and forgiving, absorbing the spices beautifully without drying out.
  • You can taste Portugal in every bite without needing a plane ticket or fancy equipment.
  • It's naturally dairy-free and comes together faster than ordering takeaway.
02 -
  • Don't lift the lid while the rice cooks; steam escapes and the rice won't cook evenly, trust the process instead.
  • Chicken thighs are thicker than breasts, so they actually benefit from the covered cooking method; this is why they're worth choosing.
  • The 10-minute rest after cooking is not optional; it makes the difference between mushy rice and perfectly tender grains with individual character.
03 -
  • If you want to marinate the chicken longer, prepare the spice mixture up to 2 hours ahead; the flavors deepen dramatically without any extra effort.
  • Taste the seasoning before serving and keep your hot sauce nearby so people can adjust the heat level individually rather than cooking it in.
  • Leftovers reheat beautifully for up to 3 days; add a splash of stock to the pot over low heat and cover it so the rice doesn't dry out.
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