Can I use chicken breasts instead of thighs?

Yes! Just be careful not to overcook them. Thighs stay juicy, but breasts can work—sear lightly and keep the simmer gentle.

What can I use instead of basmati rice?

Long-grain rice works well. Medium-grain can work too, but it may be a bit softer and less fluffy.

Is cayenne pepper required?

Nope. Skip it for a milder version, or keep it if your family likes a little heat.

How do I store leftovers?

Let everything cool, then refrigerate in an airtight container for 3–4 days . Reheat with a splash of broth or water so the rice loosens back up.

Yes—freeze portions in airtight containers for up to 2–3 months . Thaw overnight in the fridge, then reheat gently.

Nando’s Portuguese Chicken and Rice: 1 Cozy, Powerful Pot

Description

Nando’s Portuguese Chicken and Rice is a bold, one-pot dinner made with juicy spiced chicken thighs and fluffy golden basmati rice simmered in savory broth. Smoky paprika, garlic, lemon, and warm turmeric come together for a cozy, flavor-packed meal that’s perfect for busy weeknights.

Ingredients

Scale

For the Chicken Seasoning

6 boneless, skinless chicken thighs
2 tsp paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp ground coriander
½ tsp cayenne pepper (optional)
1 tbsp brown sugar
1 tsp salt

For the Cooking Base

2 tbsp extra virgin olive oil
1 tbsp lemon juice
3 garlic cloves, minced
1 medium onion, diced
1 red bell pepper (capsicum), diced

For the Rice

1½ cups basmati rice
½ tsp chili flakes (optional)
1 tsp turmeric powder
2½ cups chicken stock (low sodium preferred)
½ cup frozen peas (optional)

For Garnish

Perinaise or spicy mayo
2 green onions, chopped

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Instructions

In a bowl, mix paprika, garlic powder, oregano, coriander, cayenne, brown sugar, and salt. Coat chicken thighs evenly with the seasoning.
Heat olive oil in a large pot over medium-high heat. Sear chicken for about 5 minutes until golden (not fully cooked). Remove and set aside.
In the same pot, sauté garlic and onion for 1 minute until fragrant. Add diced bell pepper and cook another 1–2 minutes.
Stir in basmati rice and coat it in the flavorful oil.
Add chicken stock, turmeric, chili flakes, and frozen peas (if using). Stir gently.
Place the seared chicken on top of the rice.
Bring to a light simmer, reduce heat to low, cover, and cook for 15 minutes without lifting the lid.
Turn off heat and let rest uncovered for 10 minutes.
Fluff rice with a fork, drizzle with Perinaise, garnish with green onions, and serve warm.

Notes

For milder flavor, skip cayenne and chili flakes.

Long-grain rice works as a substitute for basmati.

Add a splash of broth when reheating leftovers to keep rice fluffy.

Store in the refrigerator for up to 4 days or freeze for up to 3 months.

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

Nutrition

Serving Size: 1 portion
Calories: 480 kcal
Sugar: 4 g
Sodium: 620 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 135 mg