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Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
5)
Scale
Scale
Portuguese Chicken Seasoning
Nando’s Copycat Spicy Rice (or Not)
Garnishes
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories510kcal25%
-
Fat23g1%
-
Saturated Fat3g0%
-
Carbohydrates41g2%
-
Fiber3g0%
-
Sugar5g0%
-
Protein36g1%
-
Cholesterol80mg4%
-
Sodium820mg41%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Chicken – Thighs are better than breast as breast is leaner so it won’t be as juicy once steamed with the rice. If I made this with breast I’d probably cook it all the way through in step 1, take it out, cook the rice without the chicken, then add the chicken back into the rice after rested (the rice heat will easily warm chicken through).
2. Rice – Long grain rice would also be great here. Medium grain will also work well. Jasmine and sushi rice are stickier but will work ok here. Recipe not written for brown rice, risotto, paella rice, quinoa, faux rice, minute rice, designer rice (black rice, purple rice, wild rice etc).
3. Heat strength – Too low (ie no bubbles at all) = rice wallowing in warm water not cooking, will bloat and be mushy. Too high (ie rapid bubbles) = base will burn, rice on surface will not cook. Find a happy medium – gentle simmering (see video when I peek under the lid).
4. Pink Sauce – 3/4 cup sour cream of yogurt mixed with 2 – 3 tbsp sriracha (for grown ups) or ketchup (for kids / spice adverse grown ups), or a combination of the two. See in post for more sauce suggestions.
Leftovers will keep 3 days in the fridge, not suitable for freezing (rice dries out).
Nutrition per serving, assuming 5 servings, excluding sauce.
2. Rice – Long grain rice would also be great here. Medium grain will also work well. Jasmine and sushi rice are stickier but will work ok here. Recipe not written for brown rice, risotto, paella rice, quinoa, faux rice, minute rice, designer rice (black rice, purple rice, wild rice etc).
3. Heat strength – Too low (ie no bubbles at all) = rice wallowing in warm water not cooking, will bloat and be mushy. Too high (ie rapid bubbles) = base will burn, rice on surface will not cook. Find a happy medium – gentle simmering (see video when I peek under the lid).
4. Pink Sauce – 3/4 cup sour cream of yogurt mixed with 2 – 3 tbsp sriracha (for grown ups) or ketchup (for kids / spice adverse grown ups), or a combination of the two. See in post for more sauce suggestions.
Leftovers will keep 3 days in the fridge, not suitable for freezing (rice dries out).
Nutrition per serving, assuming 5 servings, excluding sauce.