Nando's Portuguese Chicken and Rice
By Nagi · recipetineats.com
45 minServes 5
One-pot Portuguese-spiced chicken and rice with peppers, peas, and turmeric, finished with peri-naise.
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| prepPrepare all ingredients before starting — chicken cut into bite-size pieces, onion diced, capsicum chopped into 1 cm squares, garlic minced, green onion sliced. | ||||||
| 500 g boneless, skinless chicken thighs, cut into bite-size pieces | Mix seasoning, coat chicken | Sear chicken over high heat until sealed, remove | Add stock & peas, return chicken, stir, cover | Simmer covered over medium-low heat, 15 min | Rest covered off heat, 10 min | Fluff rice, serve with peri-naise & green onion |
| 2 tsp paprika (regular/sweet, not spicy) | ||||||
| 1 tsp garlic powder | ||||||
| 1 tsp dried oregano | ||||||
| 1/4 tsp coriander | ||||||
| 1/4 tsp cayenne | ||||||
| 1 tbsp brown sugar | ||||||
| 1 tsp cooking salt / kosher salt | ||||||
| 1 tbsp extra virgin olive oil | ||||||
| 1/2 tbsp lemon juice | ||||||
| 2 tbsp extra virgin olive oil | ||||||
| 2 garlic cloves, finely minced | Sauté garlic & onion 1 min, add capsicum 1½ min | |||||
| 1 small onion, diced | ||||||
| 1 red capsicum (bell pepper), deseeded, chopped into 1 cm squares | ||||||
| 300 g basmati rice | Stir in rice to coat, add turmeric & chilli flakes | |||||
| 1/4 tsp chilli flakes / red pepper flakes | ||||||
| 2 tsp turmeric powder | ||||||
| 540 ml chicken stock/broth, low sodium | ||||||
| 150 g frozen peas | ||||||
| 1/2 tsp cooking salt / kosher salt | ||||||
| Peri-naise (quick dry spices version) or Pink Sauce | ||||||
| Green onion, finely sliced | ||||||
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