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Clean recipe · yerecipes.com

Flavorful Portuguese Chicken and Rice in One Pot Delight

Enjoy a delicious One-Pot Nando’s Portuguese Chicken and Rice, rich in spices and vibrant flavors, perfect for busy weeknights.

Original recipe: yerecipes.com

Yield:
4 servings
Prep:
15 min
Cook:
30 min
Total:
55 min
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Flavorful Portuguese Chicken and Rice in One Pot Delight

Ingredients

  1. 1 lb Boneless Skinless Chicken Thighs
  2. 2 ts Paprika (Adds smoky flavor)
  3. 1 ts Garlic Powder (Can substitute with fresh garlic)
  4. 1 ts Dried Oregano (Can replace with Italian seasoning)
  5. 1 ts Ground Coriander (Optional for milder taste)
  6. 1/2 ts Cayenne Pepper (Optional for heat)
  7. 1 tbsp Brown Sugar
  8. 1 ts Cooking Salt (Adjust to taste)
  9. 2 tbsp Extra Virgin Olive Oil (For sautéing)
  10. 2 tbsp Lemon Juice (Can substitute with apple cider vinegar)
  11. 1.5 cups Basmati Rice (Can substitute with any long-grain variety)
  12. 1/2 ts Chili Flakes (Optional for added spice)
  13. 1 ts Turmeric Powder (For color and flavor)
  14. 3 cups Low Sodium Chicken Stock (Vegetable stock can be used)
  15. 1 cup Frozen Peas (Can swap for other mixed veggies)
  16. To taste Perinaise or Pink Sauce (For topping)
  17. 2 tbsp Green Onions (For garnish)

Instructions

  1. Preparation Steps

    In a mixing bowl, combine the chicken thighs with paprika, garlic powder, dried oregano, ground coriander, cayenne pepper, brown sugar, and salt. Let marinate for at least 15 minutes.
  2. Heat olive oil in a large pot over medium-high heat. Sear the marinated chicken for about 4-5 minutes on each side until golden brown, then set aside.
  3. In the same pot, add onion and garlic, sautéing for 2-3 minutes. Add diced red capsicum, cooking for another 2-3 minutes.
  4. Add basmati rice, stirring to coat in oil and spices. Sauté for 2 minutes until slightly translucent.
  5. Mix in chili flakes (if desired), turmeric powder, and chicken stock. Add peas and season with salt before laying seared chicken on top.
  6. Bring to a simmer, cover, and reduce heat to medium-low. Cook for 15 minutes.
  7. Remove from heat, keep covered, and let rest for 10 minutes.
  8. Fluff the rice with a fork, mixing with chicken and peas. Serve topped with peri-naise and green onions.