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Nando’s Portuguese Chicken and Rice One-Pot Recipe

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4.4 from 76 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://recipesarc.com/nandos-portuguese-chicken-and-rice-one-pot-recipe/