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Nando’s Portuguese Chicken and Rice One-Pot Recipe

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4.7 from 78 reviews

This vibrant one-pot Portuguese chicken and rice recipe is inspired by the famous Nando’s chicken, featuring a flavorful Peri Peri rub on tender chicken thighs cooked alongside a spicy, aromatic rice infused with garlic, paprika, turmeric, and chicken stock. Finished with a creamy Peri-naise and fresh green onions, it’s an easy, crowd-pleasing meal that combines the zest of Portuguese flavors with the comfort of a hearty paella-style dish.

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 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 more flavor.
  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 pieces are sealed on the outside and show slight color (they won’t turn golden). Remove chicken with a slotted spoon into a bowl, leaving the oil in the pot.
  3. Sauté vegetables: Add minced garlic and diced onion to the pot. Cook for 1 minute until aromatic. Then add the chopped red capsicum and sauté for 1 1/2 minutes or until the onion is translucent.
  4. Add rice and liquids: Stir in the rice, coating it well in the flavorful oil and vegetable mix. Add chili flakes (if using), turmeric powder, chicken stock, frozen peas, and salt. Stir gently to combine all ingredients.
  5. Return chicken & simmer: Spread the seared chicken evenly over the rice mixture and pour any accumulated chicken juices from the bowl on top. Stir lightly, then bring to a simmer. Cover with a tight-fitting lid and reduce heat to medium-low to maintain a gentle simmer.
  6. Cook rice and chicken: Let cook undisturbed for 15 minutes. Do not lift the lid or stir, to allow proper absorption of liquid and cooking through steam.
  7. Rest the dish: Remove pot from heat and keep covered. Let the chicken and rice rest for 10 minutes to finish cooking and let flavors meld.
  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, finished with a sprinkle of finely sliced green onions.

Notes

  • Chicken: Thighs are preferable for juiciness and flavor. If using breast, cook it 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: Keep a gentle simmer during cooking to prevent rice from being mushy or burnt. Rapid boiling will char the bottom while leaving top undercooked.
  • Pink Sauce: A creamy, spicy accompaniment made by combining sour cream or yogurt with sriracha or ketchup, perfect for those who want a cooling yet tangy side.
  • Storage: Keeps well for up to 3 days refrigerated, but not recommended for freezing as rice texture deteriorates.

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