Description

A one-pot Nando’s-inspired Portuguese Chicken and Rice — tender, spiced chicken and golden turmeric rice cooked together for a bold, flavorful meal. Packed with smoky paprika, garlic, and herbs, it’s hearty, vibrant, and easy to make at home.

Ingredients

For the chicken:

500 g Chicken thighs, boneless and skinless, cut into bite-size pieces

Portuguese Chicken Seasoning:

2 tsp Paprika

1 tsp Garlic powder (or 1 large clove, minced)

1 tsp Dried oregano

1/4 tsp Ground coriander

1/4 tsp Cayenne pepper (optional)

1 tbsp Brown sugar

1 tsp Cooking salt

1 tbsp Extra virgin olive oil

1/2 tbsp Lemon juice (or apple cider vinegar)

For the spicy rice:

2 tbsp Extra virgin olive oil

2 Garlic cloves, finely minced

1 Small onion, diced

1 Red capsicum, chopped into 1 cm squares

1 1/2 cups Basmati rice (or long-grain rice)

1/4 tsp Chilli flakes (optional)

2 tsp Turmeric powder

2 1/4 cups Chicken stock, low sodium

1 cup Frozen peas

1/2 tsp Cooking salt

To serve:

Perinaise or pink sauce

Green onions, finely sliced

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Instructions

Combine all Portuguese Chicken Seasoning ingredients in a bowl. Add chicken and toss to coat evenly. Set aside (or marinate overnight).
Heat 2 tbsp olive oil in a large pot over high heat. Sear the chicken pieces until lightly browned, then remove and set aside.
In the same pot, sauté garlic and onion for 1 minute. Add capsicum and cook another 2 minutes until softened. Stir in the rice to coat in the spiced oil.
Add chilli flakes, turmeric, chicken stock, peas, and salt. Stir briefly, then scatter chicken over the top along with any juices.
Bring to a simmer, cover with a lid, and reduce heat to medium-low. Cook for 15 minutes without lifting the lid.
Remove from heat and let rest, covered, for 10 minutes. Fluff the rice with a fork and mix gently.
Serve warm, topped with perinaise or pink sauce and a sprinkle of green onions.

Notes

For a milder version, omit cayenne and chilli flakes.

Use chicken breast if preferred, but thighs stay juicier.

Vegetable stock works for a lighter version.

Add extra veggies like zucchini, corn, or spinach.

Resting the rice ensures it stays fluffy and not sticky.

Serve with salad, garlic bread, or roasted vegetables for a full meal.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: One Pot / Stovetop
Cuisine: Portuguese / Peri-Peri Inspired

Nutrition

Serving Size: 1 bowl (approx. 350 g)
Calories: 490
Sugar: 5 g
Sodium: 820 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 33 g
Cholesterol: 105 mg