Nando’s Portuguese Chicken and Rice Recipe

Introduction

This Nando’s Portuguese Chicken and Rice recipe brings together tender, flavorful chicken thighs with vibrant, spiced rice for a satisfying meal. Ready in just 30 minutes, it’s perfect for a quick weeknight dinner that tastes like it took hours to make.

Ingredients

• 500g / 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tsp sweet paprika
• 1 tsp garlic powder (or 1 large clove, minced)
• 1 tsp dried oregano
• 1/4 tsp ground coriander
• 1/4 tsp cayenne pepper (optional for heat)
• 1 tbsp brown sugar
• 1 tsp kosher or cooking salt
• 1 tbsp extra virgin olive oil
• 1/2 tbsp lemon juice (or apple cider vinegar)
• 2 tbsp extra virgin olive oil (for rice)
• 2 garlic cloves, finely minced
• 1 small onion, diced
• 1 red capsicum (bell pepper), deseeded and chopped
• 1½ cups basmati rice (or long/medium grain rice)
• 1/4 tsp chili flakes (optional)
• 2 tsp turmeric powder
• 2¼ cups low-sodium chicken stock
• 1 cup frozen peas
• 1/2 tsp kosher salt
• Perinaise or pink sauce (optional, for garnish)
• Green onion, finely sliced (for garnish)

Instructions

1. Step 1: Mix the Portuguese chicken seasoning ingredients—paprika, garlic powder, oregano, coriander, cayenne, brown sugar, salt, olive oil, and lemon juice—in a bowl. Add the chicken pieces and toss well to coat. Let sit while preparing other ingredients, or refrigerate overnight for deeper flavor.
2. Step 2: Heat 2 tablespoons of olive oil in a large heavy pot over high heat. Add the chicken and cook until lightly browned and sealed; there’s no need for a full golden crust. Remove the chicken and set aside, leaving the oil in the pot.
3. Step 3: Add minced garlic and diced onion to the pot and cook for 1 minute. Then add the chopped capsicum and sauté for another 1½ minutes until the onions become translucent.
4. Step 4: Stir in the rice to coat it with the flavored oil. Add chili flakes (if using), turmeric powder, chicken stock, frozen peas, and salt. Mix well. Scatter the chicken evenly over the rice, including any juices that collected. Bring to a gentle simmer.
5. Step 5: Cover the pot with a lid and reduce the heat to medium-low. Let it simmer gently for 15 minutes without lifting the lid or stirring, allowing the rice to cook evenly.
6. Step 6: Remove the pot from heat and let it sit, still covered, for 10 minutes. This resting time helps the rice finish steaming and the flavors meld beautifully.
7. Step 7: Fluff the rice gently with a fork. Spoon into bowls and top with Perinaise or your favorite sauce, then sprinkle with finely sliced green onions. Serve immediately and enjoy!

Tips & Variations

• For extra heat, increase the cayenne pepper or add fresh chopped chili to the seasoning mix.
• Swap chicken thighs for drumsticks or breast pieces if preferred; adjust cooking time accordingly.
• Use vegetable stock instead of chicken stock for a lighter, vegetarian-friendly rice.
• Add a squeeze of fresh lemon juice just before serving to brighten the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover and warm gently in a microwave or on the stovetop with a splash of water or stock to keep the rice moist. Avoid overheating to prevent drying out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken seasoning mixture in advance?

Yes, marinating the chicken in the seasoning overnight enhances the flavor, but even a short 15–30 minute rest will impart good taste.

What type of rice works best for this recipe?

Basmati rice is ideal for its fluffy texture and fragrance, but you can also use long or medium grain rice if preferred. Avoid sticky rice varieties to maintain the dish’s signature texture.

Nando’s Portuguese Chicken and Rice Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 105 reviews

Nando’s Portuguese Chicken and Rice is a flavorful and hearty dish featuring tender chicken thighs marinated in a vibrant blend of Portuguese spices, seared to lock in freshness, and cooked with fragrant basmati rice and vegetables. This one-pot meal offers a perfectly balanced combination of tender, spiced chicken and aromatic, colorful rice, garnished with a zesty Perinaise sauce and fresh green onions for a deliciously satisfying dinner.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 5 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Portuguese

Ingredients

Scale 1x2x3x

Chicken

• 500g / 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

Portuguese Chicken Seasoning

• 2 tsp sweet paprika
• 1 tsp garlic powder (or 1 large clove, minced)
• 1 tsp dried oregano
• 1/4 tsp ground coriander
• 1/4 tsp cayenne pepper (optional for heat)
• 1 tbsp brown sugar
• 1 tsp kosher or cooking salt
• 1 tbsp extra virgin olive oil
• 1/2 tbsp lemon juice (or apple cider vinegar)

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
• 1½ cups basmati rice (or long/medium grain rice)
• 1/4 tsp chili flakes (optional)
• 2 tsp turmeric powder
• 2¼ cups low-sodium chicken stock
• 1 cup frozen peas
• 1/2 tsp kosher salt

Garnishes

• Perinaise or pink sauce (optional)
• Green onion, finely sliced

Instructions

1. Season Chicken: In a bowl, mix together sweet paprika, garlic powder or minced garlic, dried oregano, ground coriander, optional cayenne pepper, brown sugar, kosher salt, extra virgin olive oil, and lemon juice or apple cider vinegar to create the Portuguese Chicken Seasoning. Add the chicken thigh pieces and toss thoroughly to coat them evenly. Let the chicken marinate while preparing other ingredients, or refrigerate overnight for more intense flavor.
2. Sear Chicken: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over high heat. Add the marinated chicken pieces and cook until they are lightly browned and sealed. The goal is to lock in the juices, so a full golden crust is not necessary. Once seared, remove the chicken from the pot and set aside, leaving the flavored oil in the pot for the next step.
3. Sauté Vegetables: Add the finely minced garlic and diced onion to the pot with the remaining oil. Cook for about 1 minute until fragrant. Then add the chopped red capsicum (bell pepper) and sauté for another 1½ minutes until the onions become translucent and vegetables slightly soften.
4. Cook Rice: Stir in the basmati rice to coat the grains evenly with the vegetable oil and flavors. Add the optional chili flakes, turmeric powder, low-sodium chicken stock, frozen peas, and kosher salt. Mix everything well, then evenly scatter the seared chicken pieces on top of the rice, including any accumulated juices.
5. Steam: Cover the pot with a tight-fitting lid and reduce the heat to medium-low. Allow the dish to simmer gently for 15 minutes without lifting the lid or stirring to ensure proper steaming and even cooking of rice and chicken.
6. Rest: After 15 minutes, remove the pot from heat but keep the lid on. Let it sit covered for an additional 10 minutes to allow the rice to finish steaming and for the flavors to meld together fully.
7. Serve: Carefully fluff the rice with a fork to separate the grains. Spoon the chicken and rice into serving bowls. Garnish with a drizzle of Perinaise or your favorite pink sauce and a sprinkle of finely sliced green onions. Enjoy this vibrant, comforting meal fresh and warm.

Notes

• Marinating the chicken overnight enhances the flavor but is optional.
• For a spicier dish, increase cayenne pepper and chili flakes as desired.
• Use low-sodium chicken stock to control the saltiness of the dish.
• Perinaise or pink sauce adds a creamy, tangy kick but can be omitted for a lighter meal.
• If you don’t have basmati rice, any long or medium grain rice will work as a substitute.

Keywords: Portuguese chicken, Nando’s chicken, spicy chicken rice, one pot meal, basmati rice, quick dinner, flavored chicken, easy stovetop recipe