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Nando's Portuguese chicken and rice - one pot recipe

Savor spicy Nando's-inspired chicken and rice, a zesty one-pot delight that’s simply irresistible!
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Total Time 40 minutes
Ingredients Method

Ingredients
  

  • 500 g/1 lb chicken thighs , boneless, skinless, cut into bite size pieces (Note 1)
  • 2 tsp paprika regular/sweet, not spicy
  • 1 tsp garlic powder substitute large garlic clove, minced
  • 1 tsp dried oregano
  • 1/4 tsp coriander
  • 1/4 tsp cayenne can omit for zero spicy
  • 1 tbsp brown sugar
  • 1 tsp cooking salt / kosher salt +50% for flakes, halve for table salt
  • 1 tbsp extra virgin olive oil
  • 1/2 tbsp lemon juice substitute apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves , finely minced
  • 1 small onion , diced
  • 1 red capsicum (bell pepper, deseeded, chopped into 1cm/0.4" squares)
  • 1 1/2 cups basmati rice or long grain rice or medium grain rice (Note 2)
  • 1/4 tsp chilli flakes / red pepper flakes omit for not spicy
  • 2 tsp turmeric powder
  • 2 1/4 cups chicken stock/broth , low sodium
  • 1 cup frozen peas still frozen
  • 1/2 tsp cooking salt / kosher salt +50% for flakes, halve for table salt
  • Perinaise (I use the quick dry spices version, Pink Sauce (Note 4) or any of the other sauce suggestions listed in post)
  • Green onion , finely sliced

Method
 

  1. ABBREVIATED RECIPE:
  2. 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!
  3. FULL RECIPE:
  4. 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).
  5. 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.
  6. 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.
  7. 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)
  8. Cook 15 minutes - Cook for 15 minutes, no peeking, no stirring! Liquid should be absorbed - tilt pot and lift lid for quick peek.
  9. Rest 10 minutes - Remove pot from the stove and leave to rest for 10 minutes with the lid still on.
  10. Fluff & serve - Remove lid, gently toss the rice. Spoon into bowls, drizzle over Peri-naise, sprinkle with green onions and serve!

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