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Portuguese Chicken and Rice Recipe

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4.4 from 101 reviews

A flavorful and aromatic Portuguese-style chicken and rice dish inspired by Nando’s, featuring tender spiced chicken thighs cooked with fragrant basmati rice, turmeric, and peas, garnished with Perinaise and green onions for a deliciously satisfying meal.

Ingredients

For the Chicken

  • 1 kg Chicken Thighs, skinless and boneless
  • 2 tbsp Paprika, sweet or regular
  • 1 tbsp Garlic Powder or freshly minced garlic
  • 1 tbsp Dried Oregano
  • 1 tbsp Coriander
  • 0.5 tsp Cayenne Pepper (optional)
  • 1 tbsp Brown Sugar
  • 1 tsp Cooking Salt, kosher salt preferred

For the Cooking Base

  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Lemon Juice or apple cider vinegar
  • 2 cloves Garlic, minced
  • 1 medium Onion, sautéed until golden
  • 1 medium Red Capsicum (Bell Pepper), deseeded and diced

For the Rice

  • 1.5 cups Basmati Rice or long/medium grain rice
  • 1 tsp Chili Flakes (optional)
  • 1 tsp Turmeric Powder
  • 3 cups Chicken Stock/Broth, low-sodium preferred
  • 1 cup Frozen Peas (optional)

For Garnishing

  • Perinaise or alternative hot sauce, to taste
  • 2 stalks Green Onion, chopped for garnish

Instructions

  1. Prepare the Chicken: In a mixing bowl, combine all the seasoning ingredients including paprika, garlic powder, dried oregano, coriander, cayenne pepper, brown sugar, and salt. Coat the chicken thighs generously with this mixture, ensuring each piece is fully covered. Set aside while preparing other ingredients.
  2. Sear the Chicken: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add the seasoned chicken thighs and sear for about 5 minutes, until they are golden and slightly browned but still uncooked inside. Remove chicken pieces from the pot and keep the oil in the pot.
  3. Sauté Aromatics: In the same pot with the reserved oil, add the minced garlic and sautéed onion. Cook for about 1 minute until fragrant. Add the diced red capsicum and cook for an additional 1.5 minutes until softened, creating a flavorful base for the dish.
  4. Add Rice and Ingredients: Stir in 1.5 cups of basmati rice, tossing well to coat the rice evenly with the aromatic oils. Add the chicken stock, turmeric powder, and frozen peas if using. Then, gently place the seared chicken thighs on top of the rice mixture.
  5. Cook the Rice and Chicken: Bring the pot to a quick simmer, then reduce the heat to low. Cover the pot with a lid and cook gently for 15 minutes without lifting the lid, allowing the rice and chicken to cook through together.
  6. Let it Rest: After cooking, remove the pot from heat and let it rest uncovered for 10 minutes to allow the flavors to meld and the rice to finish steaming.
  7. Finish and Serve: Fluff the rice gently with a fork to separate the grains and combine the ingredients evenly. Spoon the chicken and rice into serving bowls, drizzle generously with Perinaise or your preferred hot sauce, and garnish with chopped green onions. Enjoy the vibrant and hearty Portuguese chicken and rice.

Notes

  • Use skinless, boneless chicken thighs for tender and juicy meat.
  • Cayenne pepper and chili flakes can be adjusted or omitted for milder heat.
  • Low-sodium chicken stock helps control salt levels in the dish.
  • Do not lift the lid during cooking to ensure proper steam cooking of rice and chicken.
  • Perinaise adds a creamy, spicy flavor but can be substituted with any preferred hot sauce.
  • Resting time after cooking allows the rice to finish steaming and flavors to develop fully.

Find it online: https://oliviabakes.com/portuguese-chicken-and-rice-recipe/