Portuguese Chicken and Rice

Inspired by the cult-favorite Portuguese chicken chain, Nando’s, this Portuguese Chicken and Rice dish brings bold, smoky, and spicy flavors to your table with minimal fuss. Featuring tender marinated chicken thighs, a vibrant turmeric rice cooked with peppers and peas, and finished with a drizzle of peri-naise, this is a complete and comforting meal made in one pot.

Why You’ll Love This Recipe

• One-pot wonder: Everything cooks in one pan—less mess, full flavor

• Nando’s-inspired: Tastes like your favorite restaurant version at home

• Flavor-packed: Smoky paprika, garlic, oregano, and turmeric make every bite sing

• Versatile: Adjust spice levels and serve with your favorite sauces

• Family-friendly: Mildly spiced and customizable for all ages

• Fast cleanup: Only one pot to wash!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• chicken thighs, boneless and skinless, cut into bite-size pieces

Portuguese Chicken Seasoning:

• paprika (sweet or regular)

• garlic powder (or fresh garlic, minced)

• dried oregano

• ground coriander

• cayenne pepper (optional, for spice)

• brown sugar

• kosher salt or cooking salt

• extra virgin olive oil

• lemon juice (or apple cider vinegar)

Nando’s Copycat Spicy Rice:

• extra virgin olive oil

• garlic, finely minced

• onion, diced

• red bell pepper (capsicum), diced

• basmati rice (or long or medium grain)

• red pepper flakes (optional)

• turmeric powder

• chicken stock or broth (low sodium)

• frozen peas

• kosher salt

Optional Garnishes:

• Perinaise (peri-peri mayonnaise)

• green onion, finely sliced

Directions

1. Season the Chicken
   In a bowl, mix all the Portuguese Chicken Seasoning ingredients. Add the chicken pieces and toss to coat. Let sit while you prepare the rest of the ingredients, or marinate overnight if desired.

2. Sear the Chicken
   Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over high heat. Add the chicken and sear until lightly browned and sealed on the outside (it won’t be fully cooked). Remove the chicken with a slotted spoon and set aside, leaving the oil in the pot.

3. Sauté the Vegetables
   Lower the heat to medium. Add the garlic and onion to the pot and cook for about 1 minute. Add the red bell pepper and cook for another 1½ minutes, until the onions are translucent and the peppers begin to soften.

4. Build the Rice Base
   Stir in the rice to coat it in the flavorful oil. Add the red pepper flakes (if using), turmeric, chicken broth, peas, and salt. Stir well.

5. Add Chicken and Simmer
   Scatter the seared chicken evenly over the top of the rice. Pour in any juices from the resting chicken. Stir gently, bring to a simmer, then cover with a lid and reduce heat to medium-low. Let it simmer gently for 15 minutes—no peeking or stirring!

6. Rest the Pot
   Remove the pot from the heat and let it sit, covered, for 10 minutes. This allows the steam to finish cooking the rice and keeps everything tender and juicy.

7. Serve
   Fluff the rice gently with a fork, mixing the chicken throughout. Spoon into bowls, drizzle with Perinaise or your favorite sauce, sprinkle with chopped green onions, and enjoy!

Servings and timing

Servings: 5
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• Make it mild: Omit cayenne and red pepper flakes for a family-friendly version.

• Use chicken breast: For a leaner option, substitute thighs with diced chicken breasts.

• Add veggies: Toss in corn, zucchini, or chopped spinach for extra nutrients.

• Try other sauces: Swap Perinaise for garlic mayo, sriracha mayo, or yogurt sauce.

• Go vegetarian: Skip the chicken and use chickpeas or tofu with vegetable broth.

• Add lemon zest: For a citrusy finish, grate fresh lemon zest over the dish before serving.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently in a skillet over medium heat with a splash of broth or water, or microwave in short intervals, stirring between each.
Freezing: Not recommended due to texture changes in rice and peppers, but can be frozen for up to 1 month in a pinch.

FAQs

Can I use bone-in chicken?

Yes, but pre-cook or par-cook the bone-in chicken to ensure it finishes cooking in the rice without overcooking the rice itself.

What is Perinaise?

Perinaise is a spicy mayonnaise typically served with peri-peri chicken. You can make your own by mixing mayo with hot sauce, lemon juice, garlic powder, and a pinch of paprika.

Can I substitute the rice?

Basmati is ideal for this recipe, but you can use long grain or medium grain rice. Avoid instant or quick-cook varieties.

Is this dish spicy?

It’s mildly spicy with cayenne and red pepper flakes, but you can adjust both to taste or omit them completely.

Can I make this in advance?

Yes, prepare the full dish and store in the fridge. Reheat before serving, and drizzle fresh sauce over the top.

What if my rice is undercooked?

Cover and let it steam for a few more minutes off heat, or return to low heat with a splash of broth.

Can I add cheese?

Yes! A sprinkle of grated cheddar or feta after cooking adds a creamy or tangy twist.

Is this similar to paella?

It’s inspired by the one-pan concept of paella but uses different seasoning and ingredients.

Can I cook this in a Dutch oven?

Yes, a Dutch oven is perfect for even heat and keeping the rice moist.

How do I prevent the bottom from burning?

Use a heavy-based pot, keep heat medium-low, and don’t stir while the rice is simmering.

Conclusion

Nando’s Portuguese Chicken and Rice is a bold, flavorful, and satisfying one-pot dish that brings the spirit of peri-peri cuisine into your home kitchen. With juicy spiced chicken, fragrant turmeric rice, and a creamy sauce drizzle, this quick and easy meal is sure to win over both weeknight diners and dinner party guests. It’s proof that comfort food can be vibrant, exciting, and incredibly simple to make.

Print