Nando’s Portuguese chicken and rice

If you love Nando’s Portuguese chicken and rice but do not want to wait in line or pay restaurant prices, this one-pot copycat is going to become a weeknight staple. I figured out how to get all that Peri Peri flavor into a simple family dinner right in my Midwest kitchen.

I remember the first time my youngest brought home a takeout container of that bright yellow spicy rice. The smell of paprika and garlic reminded me of Sunday afternoons at my grandma’s farmhouse, where we’d stretch simple ingredients into the most comforting meals. While my grandma never heard of Nando’s, she sure knew the magic of cooking rice in the same pot as seasoned meat so every grain soaks up those delicious juices. Your kitchen is about to smell incredible.

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What Makes This Nando’s Portuguese Chicken and Rice So Special

In my house, a one-pot meal is worth its weight in gold, especially on busy weeknights. This Nando’s Portuguese chicken and rice brings that beloved takeout experience right to your dinner table with minimal fuss.

• True one-pot convenience means less washing up and more time with the family
• The rice absorbs every bit of that delicious chicken broth and spice flavor
• Uses simple pantry staples instead of complicated specialty sauces
• Delivers consistent, crowd-pleasing results even for picky eaters
• Easily customizable spice level to suit both kids and heat-seekers

Ingredient Spotlight

• Chicken thighs are my absolute choice here because they stay juicy after steaming with the rice, whereas lean breast meat tends to dry out.
• Paprika and turmeric work together to give this dish that gorgeous golden color and the warm, slightly smoky flavor Nando’s is known for.
• Basmati rice is perfect for one-pot cooking since the long grains stay fluffy and separate instead of turning gummy.
• Red bell pepper adds a lovely sweet crunch that balances out the heavier rice and savory chicken juices.
• Low-sodium chicken broth ensures our Nando’s Portuguese chicken and rice is flavorful without being overly salty.
• Frozen peas get stirred right in at the end to add a pop of fresh green color and a little sweetness.

How to Make Nando’s Portuguese Chicken and Rice

Step 1. I always start by tossing the bite-sized chicken thighs with the paprika, oregano, garlic powder, brown sugar, and a splash of lemon juice to make a flavorful paste.
Step 2. Sear the seasoned chicken in a hot pot with a little olive oil just until the outside is sealed, then remove it with a slotted spoon to keep those juices in the pan.
Step 3. In that same flavorful oil, sauté your diced onion, minced garlic, and chopped red bell pepper until the onions are nice and translucent.
Step 4. Pour in the dry basmati rice and stir it around to coat every grain in that beautiful seasoned oil before adding your broth and turmeric.
Step 5. Scatter the chicken pieces and any leftover juices back over the top of the rice, bring the liquid to a gentle simmer, and cover with a tight lid.
Step 6. Let it steam on medium-low heat for 15 minutes without peeking or stirring.
Step 7. The key I discovered is taking the pot completely off the heat and letting it rest for another 10 minutes so the rice finishes cooking perfectly.
Step 8. Gently fluff the rice, fold in the frozen peas so they warm through, and serve it up drizzled with Peri-naise.

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Making the Most of Leftovers

I typically store any leftover Nando’s Portuguese chicken and rice in an airtight container right on the refrigerator shelf, where it stays fresh and tasty for up to 3 days. Because this dish uses fluffy basmati rice rather than a sticky variety, it does not congeal into a hard block in the fridge, making it a great next-day lunch.

When it comes to freezing, I have to be honest, this recipe really is not suitable for the freezer. Freezing tends to dry out the cooked rice and change the texture of the chicken, so I highly recommend just enjoying it fresh from the fridge.

For the best texture when reheating, I simply sprinkle a tablespoon of water over the rice in a microwave-safe bowl, cover it with a damp paper towel, and heat it in short bursts. This little bit of steam brings the rice right back to its original fluffy perfection.

Perfect Partners for Nando’s Portuguese Chicken and Rice

• A warm slice of Perfect Parmesan Garlic Bread is wonderful for soaking up any extra broth at the bottom of your bowl.
• Maple Glazed Carrots and Brussels Sprouts add a nice roasted vegetable component to balance the heavy rice.
• If you are feeding a crowd, a pan of Creamy Scalloped Potatoes pairs beautifully with the smoky paprika notes in the chicken.
• For a similar comforting meal on another night, try my Coconut Chicken Brothy Rice.
• Another great one-pot alternative to add to your weekly rotation is this Anti-Inflammatory Turmeric Chicken and Rice.

FAQs

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Nando’s Portuguese Chicken and Rice – One Pot Recipe

A Nando’s copycat recipe with Peri Peri dry rub on chicken, cooked in the same pot with a copycat spicy yellow rice that is better than takeout.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

0 minutes mins

Total Time 40 minutes mins

Servings: 5 portions

Course: Dinner, Main Course

Cuisine: American, Portuguese

Calories: 458

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb chicken thighs, boneless, skinless, cut into bite-size pieces
• 2 teaspoons paprika regular or sweet, not spicy
• 1 teaspoon garlic powder or 1 large garlic clove, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon coriander
• 1/4 teaspoon cayenne pepper can omit for zero spice
• 1 tablespoon brown sugar
• 1 teaspoon kosher salt add 50% more if using flake salt, halve if using table salt
• 1 tablespoon extra virgin olive oil for chicken marinade
• 1/2 tablespoon lemon juice or apple cider vinegar
• 2 tablespoons extra virgin olive oil for cooking rice
• 2 cloves garlic, finely minced
• 1 small onion, diced
• 1 whole red bell pepper, deseeded and chopped cut into 1/2-inch squares
• 1 1/2 cups basmati rice or long grain or medium grain rice
• 1/4 teaspoon red pepper flakes omit if you do not want it spicy
• 2 teaspoons turmeric powder
• 2 1/4 cups low-sodium chicken broth
• 1 cup frozen peas still frozen
• 1/2 teaspoon kosher salt add 50% more if using flake salt, halve if using table salt
• Peri-naise or Pink Sauce for garnish
• Green onions, finely sliced for garnish

Equipment

• Large heavy-based pot with a lid
• Slotted spoon
• mixing bowls

Method

 

1. Season chicken: Mix the Portuguese Chicken Seasoning ingredients in a bowl. Add chicken and toss to coat. Set aside while you prepare the rest of the ingredients, or marinate overnight in the fridge.
2. Sear chicken: Heat the 2 tablespoons of oil in a large heavy-based pot over high heat. Add the chicken and cook until the outside is sealed and gets a bit of color. Remove with a slotted spoon into a bowl, leaving the oil behind in the pot.
3. Sauté vegetables: Add garlic and onion into the pot, cook for 1 minute. Add red bell pepper and cook for 1 1/2 minutes or until the onion is translucent.
4. Add rice and liquids: Add rice and stir to coat in the tasty oil. Add the remaining rice ingredients, then scatter the chicken evenly across the surface. Also add any juices accumulated in the chicken bowl.
5. Cook: Stir briefly, bring to a simmer, then put the lid on and lower heat to medium-low so it is simmering gently.
6. Steam 15 minutes: Cook for 15 minutes with no peeking and no stirring. Liquid should be absorbed. Tilt pot and lift lid for a quick peek to check.
7. Rest 10 minutes: Remove pot from the stove and leave to rest for 10 minutes with the lid still on.
8. Fluff and serve: Remove lid, gently toss the rice to mix the chicken through. Spoon into bowls, drizzle over Peri-naise, sprinkle with green onions, and serve.

Notes

High Protein Recipe: NO. Chicken: Thighs are more flavorful and juicy than breast after steaming. If using breast, cook it all the way through in step 2, remove it, cook the rice without the chicken, then add the cooked breast back into the rice after it has rested. Rice: Long grain or medium grain rice works great. Jasmine and sushi rice are stickier but will work okay. This recipe is not suitable for brown rice, risotto, paella rice, quinoa, or minute rice. Heat strength: Find a happy medium with gentle simmering small bubbles so the rice does not bloat or burn.