Whenever I think of a cozy weeknight dinner that fills the kitchen with mouthwatering aromas, Nando’s Portuguese Chicken and Rice One-Pot Recipe comes straight to mind. I first made this one for a casual get-together with close friends, and honestly, it stole the show. The juicy, spice-rubbed chicken mingled perfectly with the vibrant saffron-gold rice, creating that unmistakable warmth and zest you get from the famous Nando’s flavors, but all in one comforting pot. It’s become a family favorite whenever I want something impressive but fuss-free.
Why This Recipe Shines
- Flavor Harmony: The smoky paprika and turmeric weave through tender chicken and fluffy rice for a balanced, bold taste.
- Easy Assembly: Everything cooks together in one pot, cutting down on cleanup and stress.
- Texture Play: Juicy chicken, soft rice, and crunchy green onion create a satisfying bite.
- Showstopper Finish: The creamy Peri-naise drizzle adds that final zing that keeps everyone asking for seconds.
This recipe isn’t just about flavor—it’s about simplicity and vibrant color too. The rich red from the paprika, the golden turmeric, and the bright green peas and onions make the dish as beautiful as it is tasty. Plus, cooking everything in one pot means the aromas have time to build up and mingle, filling your kitchen with a cozy, inviting scent that’ll instantly make you happy you decided to cook. Whether you’re looking to impress guests or just treat yourself after a long day, Nando’s Portuguese Chicken and Rice One-Pot Recipe is a reliable go-to.
Don’t worry if you’re just starting out in the kitchen—I’ll walk you through each step so you nail the seasoning, get the rice texture just right, and serve up a plate that looks professionally made. Trust me, once you make this, you’ll want to keep it in your regular rotation.
Ingredients You’ll Be Working With
Measuring ingredients accurately can make all the difference with the seasoning and cooking times in this one-pot recipe. Make sure to check the printable recipe card at the bottom for exact amounts.
- Chicken thighs: Boneless, skinless, perfect for juicy, flavorful results; thighs keep things tender.
- Paprika: Use sweet or regular for that mild smoky base; avoid hot unless you want extra heat.
- Garlic powder or fresh garlic: Adds depth and aroma to the chicken and rice.
- Dried oregano: Classic herb that complements Portuguese flavors beautifully.
- Coriander and cayenne: Adds subtle warmth; cayenne optional if you prefer mild spice.
- Brown sugar: Balances heat with a touch of sweetness.
- Salt: Essential for seasoning and bringing out flavor—adjust depending on your salt type.
- Extra virgin olive oil: For searing chicken and sautéing vegetables, adds fruity richness.
- Lemon juice or apple cider vinegar: Provides brightness to lighten the dish.
- Onion and red capsicum: Build the aromatic base of the rice.
- Basmati or long grain rice: Fluffy texture ideal here; avoid sticky rices.
- Turmeric powder: Gives the rice its signature golden color and gentle earthiness.
- Chicken stock: Low sodium preferred to control saltiness while deepening flavor.
- Frozen peas: Quick and easy way to add color and fresh snap.
- Peri-naise or Pink Sauce: Creamy, spicy toppings to drizzle on and elevate every bite.
- Green onions: Fresh garnish for crunch and pop of color.
If you don’t have some spices on hand, neat blends like a mild Peri Peri seasoning mix work well, and you can swap basmati with any long grain rice. Just avoid rice types that turn mushy, like jasmine or risotto varieties.
Chef’s Note
You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.
Tools You’ll Need
- Large, heavy-based pot with lid: Key for even heat distribution and proper simmering.
- Measuring spoons and cups: Accurate seasoning and liquid ratios help with perfect rice texture.
- Sharp knife and chopping board: For precise cutting of chicken and vegetables.
- Slotted spoon: Handy for lifting seared chicken without excess oil.
- Fork: For gently fluffing the rice at the end without breaking grains.
How to Make Nando’s Portuguese Chicken and Rice One-Pot Recipe
Let’s get this flavorful feast started! We’ll season, sear, sauté, simmer, and finish with a rest that lets every mouthwatering note shine. Follow these steps and you’ll have a delicious one-pot meal ready in under an hour.
- Season the chicken: Toss the bite-sized chicken pieces with paprika, garlic powder, oregano, coriander, cayenne (if using), brown sugar, salt, olive oil, and lemon juice. Make sure everything’s evenly coated. If you have time, marinate for a few hours or overnight for deeper flavor, but it’s fine to cook right away.
- Sear the chicken: Heat 2 tablespoons of olive oil over high heat in your pot. Add the chicken, spreading it out so pieces don’t crowd each other. Sear until edges show color but shy away from full browning—it’s about sealing juices here. Remove chicken with a slotted spoon, leaving the oil behind.
- Sauté the veggies: Into the same pot, add minced garlic and onion. Cook for about a minute until fragrant and translucent, then toss in the diced red capsicum. Cook another 1.5 minutes for softened sweetness.
- Add rice and spices: Stir in the rice, chili flakes, and turmeric powder, coating grains well. Pour in chicken stock and sprinkle salt. Stir gently to combine everything evenly, then fold in frozen peas. No need to thaw peas beforehand.
- Return chicken & simmer: Place the seared chicken over the rice mixture; pour any juices collected from the bowl on top. Gently bring to a simmer. Cover with a tight-fitting lid, reduce heat to medium-low, and maintain a gentle simmer.
- Cook undisturbed: Let everything cook without lifting the lid or stirring for 15 minutes. This step allows the rice to absorb the liquid and the chicken to cook through evenly.
- Rest the dish: Remove pot from heat but keep lid on. Let it rest for 10 minutes—this final step lets flavors marry and the rice finish steaming.
- Fluff and serve: Lift the lid, gently fluff rice with a fork to distribute chicken and peas. Serve warm with a generous drizzle of Peri-naise or Pink Sauce and a sprinkle of fresh green onions.
Kitchen Wisdom
- Tip 1: Use a heavy-bottomed pot to avoid hot spots and burning the rice on the bottom.
- Tip 2: Resist lifting the lid during cooking—that steam is essential to perfect fluffy rice.
- Tip 3: If you want extra heat, sprinkle in cayenne during seasoning or add chili flakes to the rice.
- Tip 4: Resting the pot off heat with the lid on lets the rice firm up without drying out.
How to Serve
Flavor Boosters
Drizzle the finished meal with Peri-naise—a creamy, zesty sauce reminiscent of the famous Nando’s dip. If you prefer something tangier, the Pink Sauce made from sour cream and sriracha or ketchup adds a cooling bite that’s perfect for balancing the spices. A quick sprinkle of freshly chopped green onions finishes the dish with a fresh crunch and vivid pop of color.
Perfect Pairings
This dish pairs beautifully with simple sides like a crisp green salad or roasted vegetables to keep things fresh. For drinks, a chilled glass of Sauvignon Blanc or a cold craft beer highlights the spices and herbs without overpowering the meal. If you want to go full Portuguese, a sparkling water with a slice of lemon is refreshing and light.
Presentation Touches
For gatherings, serve in the pot where it’s cooked—that rustic presentation invites everyone to dig in family-style. For smaller portions, use warm plates and garnish each serving with a sprig of fresh parsley or cilantro along with the green onions. The vibrant colors of this one-pot dish make it beautiful enough to serve for casual dinner parties or even as a comforting weekday treat.
Variations & Easy Swaps
- Swap chicken thighs for drumsticks or breasts—just watch cooking times to avoid dryness.
- Make it dairy-free by skipping the Peri-naise or using a vegan mayo alternative.
- Add chopped chorizo or smoked sausage for a meaty, smoky boost.
- For a veggie-packed version, toss in mushrooms, zucchini, or chopped courgettes along with peas.
- Use quinoa or cauliflower rice as a low-carb rice substitute, adjusting liquid amounts accordingly.
- Turn up the spice level with extra cayenne or fresh diced chili peppers.
Make-Ahead, Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days—rice texture stays best fresh.
- Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to refresh the rice.
- A microwave works well—cover loosely and reheat in short intervals to avoid drying out.
- Freezing isn’t recommended since the rice can become mushy and lose its texture.
- Prepping the chicken seasoning mix ahead can speed up cooking on busy nights.
FAQs
- Can I use chicken breast instead of thighs?
Yes, but cook breast chicken fully when searing, then cook rice separately and combine later to prevent breast meat from drying out. - What rice is best for this recipe?
Basmati or long grain rice works best to keep the dish fluffy and separate. Avoid sticky varieties like jasmine or risotto rice for best results. - Can I make this recipe spicier?
Absolutely! Add extra cayenne to the chicken seasoning or more chili flakes to the rice for a hotter kick. - Is it okay to marinate the chicken overnight?
Yes, marinating longer intensifies the flavor, but cooking immediately after seasoning also yields great results. - What if I don’t have Peri-naise or Pink Sauce?
You can substitute with plain yogurt mixed with a pinch of paprika and lemon juice or a mild hot sauce.
Nando’s Portuguese Chicken and Rice One-Pot Recipe
This vibrant one-pot Portuguese chicken and rice recipe is inspired by Nando’s famous chicken, featuring tender chicken thighs seasoned with a flavorful Peri Peri spice rub, cooked alongside a spicy and aromatic rice infused with garlic, paprika, turmeric, and chicken stock. Finished with a creamy Peri-naise and fresh green onions, this comforting meal combines the zest of Portuguese flavors with easy stovetop cooking, perfect for a crowd-pleasing, hearty dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 5 servings
- Category: Mains
- Method: Stovetop
- Cuisine: Portuguese inspired
Ingredients
Portuguese Chicken Seasoning and Chicken
- 500g / 1 lb chicken thighs, boneless, skinless, cut into bite-size pieces
- 2 tsp paprika (regular/sweet, not spicy)
- 1 tsp garlic powder (or 1 large garlic clove, minced)
- 1 tsp dried oregano
- 1/4 tsp coriander
- 1/4 tsp cayenne (optional for heat)
- 1 tbsp brown sugar
- 1 tsp cooking salt / kosher salt (adjust if using flakes or table salt)
- 1 tbsp extra virgin olive oil
- 1/2 tbsp lemon juice (or substitute apple cider vinegar)
Nando’s Copycat Spicy Rice
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, finely minced
- 1 small onion, diced
- 1 red capsicum (bell pepper), deseeded and chopped into 1cm (0.4″) squares
- 1 1/2 cups basmati rice (or long grain/medium grain rice)
- 1/4 tsp chili flakes / red pepper flakes (optional)
- 2 tsp turmeric powder
- 2 1/4 cups low sodium chicken stock or broth
- 1 cup frozen peas (use frozen directly)
- 1/2 tsp cooking salt / kosher salt (adjust based on salt type)
Garnishes
- Perinaise (quick dry spices version recommended)
- Pink Sauce (3/4 cup sour cream or yogurt mixed with 2–3 tbsp sriracha or ketchup)
- Green onion, finely sliced
Instructions
- Season chicken: Combine all the Portuguese chicken seasoning ingredients in a bowl. Add the chicken pieces and toss thoroughly to coat evenly. Set aside while preparing other ingredients or marinate overnight for a deeper flavor infusion.
- Sear chicken: Heat 2 tablespoons of extra virgin olive oil in a large, heavy-based pot over high heat. Add the seasoned chicken and cook until the pieces are sealed on the outside and show slight color, but not fully browned. Remove the chicken with a slotted spoon into a bowl, leaving the oil in the pot.
- Sauté vegetables: Add the minced garlic and diced onion to the pot and cook for about 1 minute until aromatic. Then add the chopped red capsicum and sauté for 1 1/2 minutes or until the onion is translucent and vegetables are softened.
- Add rice and liquids: Stir in the rice, coating each grain well in the flavorful oil and vegetable mixture. Add chili flakes if using, turmeric powder, chicken stock, frozen peas, and salt. Stir gently to combine all ingredients evenly.
- Return chicken & simmer: Spread the seared chicken evenly over the rice mixture, pouring any accumulated chicken juices from the bowl on top. Stir lightly, then bring to a simmer. Cover with a tight-fitting lid and reduce the heat to medium-low, maintaining a gentle simmer to cook through.
- Cook rice and chicken: Let the dish cook undisturbed for 15 minutes without lifting the lid or stirring to allow the rice to absorb the liquid properly and the chicken to cook thoroughly via steam.
- Rest the dish: Remove the pot from heat and keep it covered. Let the chicken and rice rest for 10 minutes to finish cooking gently and allow flavors to meld beautifully.
- Fluff and serve: Remove the lid and gently fluff the rice with a fork to mix in chicken and peas evenly. Serve hot, drizzled with Peri-naise or Pink Sauce, and finished with a sprinkle of finely sliced green onions.
Notes
- Chicken: Thighs are preferable for juiciness and flavor. If using breast, cook fully in step 2, remove it, cook rice separately, then combine after resting to avoid dryness.
- Rice: Basmati or long grain rice works best. Medium grain rice is acceptable. Avoid sticky rices like jasmine or sushi rice for best results. Brown rice or specialty rices like risotto or wild rice are not recommended here.
- Heat control: Maintain a gentle simmer during cooking to prevent the rice from becoming mushy or burning. Rapid boiling could char the bottom while leaving the top undercooked.
- Pink Sauce: A creamy, spicy accompaniment made by combining sour cream or yogurt with sriracha or ketchup. This sauce adds a cooling yet tangy side perfect for balancing the heat.
- Storage: Keeps well for up to 3 days refrigerated. Not recommended for freezing as rice texture deteriorates upon thawing.
