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Delicious Nando's Portuguese Chicken and Rice in a vibrant one-pot dish.

Nando's Portuguese Chicken and Rice

A vibrant, one-pot meal featuring seasoned chicken, fluffy rice, and colorful vegetables that captures the essence of Nando’s iconic flavors.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Portuguese
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1 kg Chicken Thighs (Skinless and boneless)
  • 2 tbsp Paprika (Sweet or regular)
  • 1 tbsp Garlic Powder (Or freshly minced garlic)
  • 1 tbsp Dried Oregano
  • 1 tbsp Coriander
  • 0.5 tsp Cayenne Pepper (Optional for extra heat)
  • 1 tbsp Brown Sugar
  • 1 tsp Cooking Salt (Kosher salt preferred)
For the Cooking
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Lemon Juice (Or apple cider vinegar)
  • 2 cloves Garlic (Minced)
  • 1 medium Onion (Sautéed until golden)
  • 1 medium Red Capsicum (Bell Pepper) (Deseeded and diced)
  • 1.5 cups Basmati Rice (Or long/medium grain rice)
  • 1 tsp Chili Flakes (Optional)
  • 1 tsp Turmeric Powder
  • 3 cups Chicken Stock/Broth (Low-sodium preferred)
  • 1 cup Frozen Peas (Optional)
  • 2 stalks Green Onion (Chopped for garnish)
For Serving
  • Perinaise (Or alternative hot sauce, to taste)

Method
 

Preparation
  1. In a bowl, combine chicken thighs with paprika, garlic powder, oregano, coriander, cayenne (if using), brown sugar, and salt. Let it marinate for at least 30 minutes (or overnight for deeper flavor).
  2. In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant. Toss in the diced onion and sauté until golden.
Cooking
  1. Add the marinated chicken to the pot. Sauté until browned on all sides.
  2. Stir in diced red capsicum, basmati rice, turmeric, and chili flakes (if using). Mix well to coat the rice in oil.
  3. Pour in the chicken stock and bring to a boil. Lower the heat and simmer, covered, for about 15-20 minutes, or until the rice is cooked and has absorbed the liquid.
  4. Stir in frozen peas (if using) and let sit for a few minutes before serving.
Serving
  1. Garnish with chopped green onions and drizzle with Perinaise or your favorite hot sauce.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, use the microwave or stovetop, adding a splash of chicken stock to retain moisture. Consider marinating the chicken overnight for extra flavor.