There’s something magical about the harmonious union of chicken and rice, especially when they share the same pot. The chicken releases its savory juices, infusing the rice with delectable flavors, while any added vegetables and broth enhance the experience. Today, we embark on a culinary adventure inspired by Nando’s famous Portuguese chicken and rice, topped with a delightful drizzle of Peri-naise. Prepare your taste buds for a treat!
Discovering Nando’s Portuguese Chicken and Rice
A dear friend affectionately dubs this dish “Portuguese biryani.” While that may ruffle some feathers among Indian food enthusiasts (my sincerest apologies!), the compliment is appreciated. Biryani is a culinary masterpiece, and for this humble recipe to be likened to it is indeed flattering!
However, let’s set the record straight: this dish boasts its own identity, steeped in the vibrant flavors of Nando’s. We’ll be using their signature Peri Peri dry rub on succulent chicken, paired with their bright and spicy rice. While Nando’s version left me wanting more during my “research,” this homemade rendition sings a much sweeter tune.
Ingredients for a Flavorful Feast
Nando’s is renowned for its sensational Peri Peri sauce, which typically involves blending fresh capsicum with a medley of herbs and spices. For our endeavor, we’ll prepare a quick and easy copycat dry rub that uses pantry staples and adheres beautifully to the chicken.
1. Seasoned Chicken Bites
Let’s gather our ingredients to create the Portuguese-seasoned chicken. This streamlined take on Nando’s Peri Peri dry rub skips the complex additives while retaining all the flavor.
Chicken thighs – Opt for this juicier cut to ensure a flavorful result after steaming and resting. If you have chicken breast on hand, cook it thoroughly, remove it, and add it back once the rice is ready to warm through.
Simple seasoning – A delightful mix of pantry staples, emulating Nando’s own dry rub. Here’s what you’ll need:
Herbs and spices – Paprika, garlic powder (or fresh garlic), dried oregano, coriander, brown sugar, and a pinch of cayenne for warmth (optional).
Wet ingredients – Olive oil and lemon juice (or apple cider vinegar) to create a paste that will coat the chicken beautifully.
2. Creating the Portuguese Rice
Next up, let’s prepare the rice. While Nando’s calls it “spicy rice,” I find the spice level to be quite mild. In my version, a dash of chili flakes adds just a hint of warmth—but feel free to adjust to your preference!
Basmati rice – This long-grain variety cooks beautifully in one pot, resulting in light, fluffy grains. Other long or medium grain rice varieties can work, but avoid sticky options like sushi rice.
Onion, garlic, and red capsicum – These aromatic vegetables are essential for flavor. Don’t skip them!
Turmeric powder – Adds a stunning golden hue and a warm, toasty flavor.
Chili flakes – Optional, for that hint of heat reminiscent of Nando’s rice.
Frozen peas (optional) – A pop of color and nutrition, though not found in the original Nando’s dish.
Chicken stock – Trust me, this is far tastier than using plain water.
3. Peri-naise and Other Sauce Options
While the chicken and rice are delightful on their own, a drizzle of Peri-naise elevates the dish to new heights. Just a tablespoon can transform the flavors, bringing a creamy richness that pairs wonderfully with the warm rice. You’ll find the Peri-naise recipe in a separate card—it’s worth checking out!
If you’re looking for alternatives, a swirl of Kewpie mayonnaise can do the trick. Mix it with a touch of sriracha for an adult twist or ketchup for the younger crowd. Sweet chili sauce from the bottle or your favorite chili crisp also makes a fantastic addition.
Crafting Your Portuguese Chicken and Rice
This recipe is a one-pot wonder where raw rice and chicken cook together, creating a symphony of flavors. To ensure tender chicken, I recommend searing it first while leaving the inside slightly raw. This technique prevents the chicken from becoming overcooked by the time the rice is ready.
Prepare the chicken – Combine the seasoning ingredients in a bowl, creating a paste to coat the chicken. While this step doesn’t require marinating, feel free to let it sit in the fridge overnight for deeper flavor.
Mix the Peri-naise – Whisk the ingredients together in a bowl while the rice cooks for convenience.
Sear the chicken – Heat oil in a large pot over high heat, searing the chicken until the spices are fragrant and the surface is beautifully colored while remaining raw inside. Remove the chicken to retain the flavorful fat.
If you prefer golden chicken, consider cooking in batches, but I’m all about keeping it simple today!
Sauté the vegetables – In the same pot, cook the onion and garlic for a minute, then add the capsicum and continue stirring for another 1.5 minutes until the onion softens.
Add everything – Stir in the rice, coating it in the flavorful oil, then pour in the stock, turmeric, peas, and return the chicken along with any accumulated juices.
Steam for 15 minutes – Bring the mixture to a gentle simmer, cover with a lid, and let it cook undisturbed for 15 minutes—no peeking!
Keep an eye on the heat; it should be just enough to create small bubbles without boiling rapidly, which can burn the base.
Let it rest – After 15 minutes, check to see if all the liquid is absorbed (be quick!) and then remove from heat, allowing it to rest for 10 minutes with the lid on. This crucial step lets the rice finish cooking and absorb any excess moisture, ensuring a fluffy result.
Fluff and serve – Gently fluff the rice to mix in the chicken, then divide it among bowls. Drizzle with Peri-naise, sprinkle with green onions, and enjoy!
As a side note, while the chicken will take on a lovely golden hue rather than retaining its bold red color, rest assured that the flavors remain intact!
In my book, this dish qualifies as a complete dinner, packed with onion, capsicum, and peas. For additional veggie goodness, feel free to toss in diced carrots, fennel, or even some kale to wilt in with the peas. A handful of fresh baby spinach can be added at the very end for an extra boost of nutrition.
Bonus: This dish reheats beautifully! Unlike some rice dishes, it won’t congeal into a block. If it seems a bit dry upon reheating, simply sprinkle with water and cover to steam it back to perfection.
Nando’s Portuguese chicken and rice – one pot recipe
Ingredients
Method
- ABBREVIATED RECIPE:
- Toss chicken with seasoning, sear, remove. Sauté onion and garlic, then capsicum, stir in rice, add everything else + chicken. Steam 15 minutes covered, rest 10 minutes. Serve!
- FULL RECIPE:
- Season chicken – Mix the Portuguese Chicken Seasoning ingredients in a bowl. Add chicken and toss to coat. Set aside while you prepare the rest of the ingredients, or overnight if you want (though not necessary).
- Sear – Heat the 2 tablespoons of oil in a large heavy based pot over high heat. Add the chicken and cook until the outside is sealed and gets a bit of colour (it won’t go golden). Remove with a slotted spoon into a bowl, leaving oil behind in the pot.
- Sauté – Add garlic and onion into the pot, cook for 1 minute. Add capsicum and cook for 1 1/2 minutes or until onion is translucent.
- All in – Add rice and stir to coat in the tasty oil. Add remaining rice ingredients, then scatter the chicken evenly across the surface. Also add any juices accumulated in the bowl. Stir, bring to a simmer, then put the lid on and lower heat to medium low so it’s simmering gently. (Note 3)
- Cook 15 minutes – Cook for 15 minutes, no peeking, no stirring! Liquid should be absorbed – tilt pot and lift lid for quick peek.
- Rest 10 minutes – Remove pot from the stove and leave to rest for 10 minutes with the lid still on.
- Fluff & serve – Remove lid, gently toss the rice. Spoon into bowls, drizzle over Peri-naise, sprinkle with green onions and serve!
