Description
Nando’s Portuguese Chicken and Rice is a delicious, comforting dish inspired by Portuguese flavors. It features tender, juicy chicken thighs or drumsticks seasoned with smoky paprika, oregano, lemon, and a touch of heat, cooked together with fragrant, savory rice infused with garlic and onions. This one-pan meal offers bold, smoky, and tangy flavors that make it perfect for family dinners and easy to customize with your preferred spice level.
Ingredients
Chicken
- 4 to 6 chicken thighs or drumsticks
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes (adjust to taste)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
Rice and Aromatics
- 1 1/2 cups long-grain rice
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 1/2 cups chicken broth
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Instructions
- Season the Chicken: Pat the chicken pieces dry with paper towels. In a bowl, rub the chicken with smoked paprika, sweet paprika, dried oregano, chili flakes, salt, and black pepper to evenly coat all sides. This seasoning blend gives the chicken its signature smoky and mildly spicy flavor.
- Brown the Chicken: Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Once hot, add the seasoned chicken pieces and brown them on all sides until golden and crispy, about 5 to 7 minutes. Browning seals in juices and builds flavor. Remove the chicken and set aside on a plate.
- Sauté Onion and Garlic: In the same skillet, add the chopped onion and sauté until softened and translucent, about 4 to 5 minutes, scraping up any browned bits from the chicken. Then add the minced garlic and cook for another 30 seconds to 1 minute until fragrant, being careful not to burn it.
- Cook the Rice: Add the long-grain rice to the skillet and stir well to coat the grains with the flavorful oil and aromatics. Pour in the chicken broth and lemon juice, stirring to combine. Return the browned chicken pieces to the skillet, nestling them among the rice.
- Simmer and Cook: Bring the liquid to a gentle simmer. Cover the skillet with a lid and reduce the heat to low. Let the chicken and rice cook together covered for about 30 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Finish Cooking: If desired, remove the lid and cook uncovered for a few minutes to deepen the color and crisp up the chicken skin slightly. Taste the rice and adjust seasoning with salt and pepper if needed.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish for a bright, fresh contrast. Serve hot with lemon wedges on the side to squeeze over the chicken and rice for extra zest.
Notes
- Use chicken breasts, wings, or boneless thighs as an alternative, but adjust cooking times accordingly to prevent drying out the meat.
- For spicier results, increase chili flakes or add cayenne pepper to the seasoning.
- Add vegetables like bell peppers, peas, or roasted red peppers to the rice for extra nutrition and flavor.
- Store leftovers in airtight containers in the refrigerator for up to 4 days; reheat gently with added broth or water to maintain moisture.
- Brown rice can be used but will require more liquid and longer cooking time.
- Marinating chicken beforehand with olive oil, lemon juice, garlic, and herbs enhances flavor depth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Portuguese
