Recipe ⬇️ or PRINT: https://www.recipetineats.com/portuguese-chicken-and-rice-one-pot-recipe/

My friend calls this Portuguese biryani. I know there’s 1 billion Indians crying right now, but it describes this perfectly! Portuguese seasoned chicken with copycat Nando*’s rice, made in one pot. Seriously good! The rice puts Nando’s to shame.

Don’t skip the Peri-naise. 🙂 – N x ❤️

* Portuguese chicken restaurant chain, bit of a cult following. Do you have it where you are?

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PORTUGUESE CHICKEN AND NANDO’S RICE (one pot recipe)

500 g /1 lb thighs, cut into bite size pieces
PORTUGUESE CHICKEN SEASONING – mix in bowl:
2 tsp paprika (regular/sweet)
1 tsp each oregano + garlic powder (sub large garlic clove)
1/4 tsp each coriander + cayenne (can omit for zero spicy)
1 tbsp brown sugar
1 tsp cooking/kosher salt (halve for table salt)
1 tbsp extra virgin olive oil
1/2 tbsp lemon juice (sub apple cider vinegar)
NANDO’S COPYCAT SPICY RICE (can be not spicy!):
2 tbsp extra virgin olive oil
2 garlic cloves, finely minced
1 small onion, diced
1 red capsicum (bell pepper), chopped into 1cm/0.4″ squares
1 1/2 cups basmati rice*, or long grain rice
1/4 tsp chilli flakes / red pepper flakes (omit for not spicy)
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
FOR SERVING:
Peri-naise (recipe below)
Green onion, finely sliced (optional garnish)

1. Coat chicken in Portuguese chicken seasoning, set aside while you prep rest of recipe (or overnight).
2. Heat oil on high in large heavy based pot. Cook chicken to sear surface, inside still raw. Remove with slotted spoon, leave fat behind. Cook onion + garlic 1 min, add capsicum and cook 2 min. Add rice, stir. Add remaining rice ingredients, bring to simmer. Scatter chicken across surface, add liquid in bowl. Cover with lid, reduce to medium / medium low (gentle simmer), cook 15 min (no peeking, no stirring!).
3. Rest 10 min, fluff, serve with Peri-naise (below) and green onion!

Quick peri-naise – mix: 3/4 cup (150g) mayo (preferably whole egg), 1 tsp paprika, 1/2 tsp each garlic & onion powder, 1/4 tsp cayenne (optional), 1/2 tsp each oregano + white sugar, 1 tbsp lemon juice, 1/4 tsp salt

* These rices work best, medium grain is ok, sushi and jasmine is softer and stickier. Not suitable for brown rice, quinoa, risotto, paella, designer rice, faux rice.

38 Comments

  1. Or… Make it without the chicken(you’ll have to add some of the marinade mix) and serve it as a side with a rotisserie chicken from the supermarket.

  2. I always watch your videos and also try to make them .They taste soooo delicious and yummy 😋😋😋❤❤❤❤❤
    Thanks for sharing such delicious recipes😊😊😊😊

  3. Made this tonight, huge hit with the Nando's lovers in the family! Delicious. Oh, and just as an extra incentive – Nando's is sooooo expensive in Australia – this is a fraction of the cost, so easy to make and we had enough left over to create wraps for tomorrow's lunch! So two meals! Thank you so much Nagi! ❤

  4. Look, this sounds a like a delicious meal, but this isn't portuguese. Nothing in this recipe is portuguese, specially not long rice!

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  6. This looks like "arroz à valenciana" which is a legitimate Portuguese dish. (Minus the mayo on top)

    Portugal and India have been related for centuries and there are influences from both cultures on both countries. So it's no wonder that a Portuguese dish can have such influence. The same goes for Indian dishes with portuguese influence.

  7. Made this on Sunday night and it was delicious, the food was picture perfect. The only thing I would do is increase the amount of chicken as 500g wasn’t enough to feed us all. But definitely enough rice, which was perfectly cooked.

  8. Other than "Portuguese seasoning" what is Portuguese about this dish? The chicken's passport? Other than oregano, every other ingredient is either native to India or heavily used in Indian cuisine. You my friend have made a chicken pulao.