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Nando's Portuguese chicken and rice - one pot recipe

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Nando's Portuguese chicken and rice - one pot recipe

Servings: 5 · $4/serving · Active: 15 min · Total: 25 min ·

Open source recipe

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Nando's Portuguese chicken and rice - one pot recipe

Notes

Ingredients

Quantity Unit Item Section Pantry?
500g/1 lb chicken thighs (, boneless, skinless, cut into bite size pieces (Note 1)) Meat & Seafood no
2 tsp paprika ((regular/sweet, not spicy)) Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts yes
1 tsp garlic powder ((substitute large garlic clove, minced)) Produce no
1 tsp dried oregano Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs no
1/4 tsp coriander Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs no
1/4 tsp cayenne ((can omit for zero spicy)) Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs no
1 tbsp brown sugar Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts yes
1 tsp cooking salt / kosher salt ((+50% for flakes, halve for table salt)) Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts yes
1 tbsp extra virgin olive oil Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs yes
1/2 tbsp lemon juice ((substitute apple cider vinegar)) Wine and beverages yes
2 tbsp extra virgin olive oil Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs yes
2 garlic cloves (, finely minced) Produce no
1 small onion (, diced) Produce no
1 red capsicum ((bell pepper), deseeded, chopped into 1cm/0.4" squares) Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts yes
1 1/2 cups basmati rice ((or long grain rice or medium grain rice) (Note 2)) Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs no
1/4 tsp chilli flakes / red pepper flakes ((omit for not spicy)) Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts yes
2 tsp turmeric powder Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs no
2 1/4 cups chicken stock/broth (, low sodium) Canned soup/broth/crackers no
1 cup frozen peas ((still frozen)) Frozen no
1/2 tsp cooking salt / kosher salt ((+50% for flakes, halve for table salt)) Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts yes
Perinaise ((I use the quick dry spices version), Pink Sauce (Note 4) or any of the other sauce suggestions listed in post) Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs no
Green onion (, finely sliced) Produce no

Instructions

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

Meal-prep notes