Nando’s Portuguese Chicken and Rice

Photo from Recipe
In Eats

I don't know who Nando is, but apparently that guy knows how to make one heck of a chicken and rice
dish!

A little Googling taught me that peri peri has both South African and Portuguese roots. It's actually an Afro-Portuguese creation, with African bird's eye chiles combined with Portuguese ingredients like garlic, citrus, and oil. So there you go—history lesson complete. What I really care about is that it's delicious.

The seasoning on this chicken gives it such a rich, bold flavor, and there are so many layers going on that every bite is interesting. But the rice? WOW. The rice is what really takes this dish over the top.

I'm a big fan of turmeric, and this recipe calls for two whole teaspoons. That's a lot of turmeric, but I loved it. The color, the flavor...all of it worked for me.

Now, if you're sensitive to heat, I would definitely scale back the cayenne. The recipe calls for 1/4 teaspoon of cayenne along with red pepper flakes. I followed the recipe exactly, and let's just say I may have temporarily lost feeling in my mouth. It was HOT.

Spice level aside, this is one seriously delicious chicken and rice dish. The chicken is fantastic, but that rice is the real star of the show.

Nando’s Portuguese Chicken and Rice

Recipe from Recipe In Eats

Serves 4

• 1 lb chicken thighs , boneless, skinless, cut into bite size pieces

PORTUGUESE CHICKEN SEASONING:

• 2 tsp paprika (regular/sweet, not spicy)
• 1 tsp garlic powder (substitute large garlic clove, minced)
• 1 tsp dried oregano
• 1/4 tsp coriander
• 1/4 tsp cayenne (can omit for zero spicy)
• 1 tbsp brown sugar
• 1 tsp cooking kosher salt
• 1 tbsp extra virgin olive oil
• 1/2 tbsp lemon juice (substitute apple cider vinegar)

NANDO’S COPYCAT SPICY RICE (OR NOT):

• 2 tbsp extra virgin olive oil
• 2 garlic cloves , finely minced
• 1 small onion , diced
• 1 red capsicum (bell pepper), deseeded, chopped into 1cm/0.4″ squares
• 1 1/2 cups basmati rice (or long grain rice or medium grain rice)
• 1/4 tsp chilli flakes / red pepper flakes
• 2 tsp turmeric powder
• 2 1/4 cups chicken stock/broth , low sodium
• 1 cup frozen peas (still frozen)
• 1/2 tsp cooking salt / kosher salt

Green onion , finely sliced for a garnish

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).

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.

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.

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)

Cook for 15 minutes, no peeking, no stirring! Liquid should be absorbed – tilt pot and lift lid for quick peek.

Remove pot from the stove and leave to rest for 10 minutes with the lid still on.

Remove lid, gently toss the rice. Spoon into bowls, drizzle over Peri-naise, sprinkle with green onions and serve!