Description
A flavorful Portuguese-style chicken and rice dish inspired by Nando’s, featuring tender spiced chicken served over fragrant rice with garlic, peppers, and a hint of lemon.
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1/2 cup green peas
- 1 tablespoon chopped fresh parsley
Instructions
- In a bowl, mix olive oil, paprika, garlic powder, onion powder, chili flakes, salt, black pepper, and lemon juice.
- Coat the chicken breasts evenly with the marinade and let sit for at least 15 minutes.
- Heat a skillet over medium heat and cook the chicken for 6–7 minutes per side until fully cooked. Remove and slice.
- In a saucepan melt butter over medium heat and sauté minced garlic for 30 seconds.
- Add rice and stir for 1 minute to lightly toast.
- Pour in the chicken broth, add diced red pepper, and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes until the rice is tender.
- Stir in the green peas and cook for another 2 minutes.
- Fluff the rice with a fork and sprinkle with parsley.
- Serve the sliced chicken over the rice.
Notes
- For extra flavor, brush the chicken with peri-peri sauce before serving.
- Chicken thighs can be used instead of chicken breasts.
- Add grilled corn or roasted vegetables for a fuller meal.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Portuguese