In a bowl, combine paprika, garlic powder, dried oregano, cayenne pepper, brown sugar, and cooking salt to create the marinade. Coat the chicken thighs thoroughly in the mixture and allow to sit for 15 minutes.

Heat a splash of olive oil in a large pot over medium heat. Add the seasoned chicken thighs and sear for about 5 minutes per side until golden-brown. Remove and set aside.

In the same pot, add more olive oil if needed, lower the heat, and sauté diced onion, garlic, and red capsicum for approximately 2.5 minutes until the onion is translucent.

Add basmati rice to the pot, stirring to coat. Pour in chicken stock or broth, followed by turmeric powder and frozen peas. Nestle the seared chicken thighs on top.

Increase heat to bring the mixture to a gentle simmer, then reduce to low heat and cover tightly. Cook undisturbed for about 15 minutes.

After 15 minutes, remove the pot from heat and let sit covered for an additional 10 minutes to allow residual steam to finish cooking the rice.

Remove the lid and fluff the rice gently with a fork before serving.

Spoon portions of the Nando’s Portuguese Chicken and Rice into bowls, drizzle with Perinaise or hot sauce, and top with chopped green onions.