Nando’s Portuguese Chicken & Rice Recipe | Easy One-Pot Dinner
Make Nando’s Portuguese chicken and rice in one pot with bold peri-peri flavor. An easy, spicy, and satisfying dinner recipe!
Equipment
- Large skillet or Dutch oven
- Mixing bowls
- Measuring cups & spoons
- Wooden spoon or spatula
- Knife + cutting board
- Candy thermometer (optional for sauce consistency)
Ingredients
- 6 bone-in chicken thighs (skin-on for flavor)
- 2 tbsp peri-peri seasoning or paste
- 3 cloves garlic, minced
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 large onion, diced
- 2 bell peppers, sliced
- 2 medium tomatoes, chopped
- 2 cups long-grain rice (basmati or jasmine)
- 4 cups chicken broth
- 1 tsp paprika
- ½ tsp salt (adjust to taste)
- Fresh parsley or cilantro for garnish
Instructions
- Marinate Chicken: Mix peri-peri seasoning, garlic, lemon juice, olive oil, and salt. Coat chicken thighs and marinate for at least 30 minutes.
- Sear Chicken: Heat oil in a Dutch oven. Sear chicken until golden brown on both sides. Remove and set aside.
- Cook Vegetables: In the same pot, sauté onions, garlic, and bell peppers until softened. Add tomatoes and cook until juices release.
- Add Rice & Broth: Stir in rice, coating it with the vegetable mixture. Pour in chicken broth and paprika. Mix well.
- Simmer with Chicken: Return chicken to the pot. Cover and simmer on low heat for 25–30 minutes until rice is tender and chicken is cooked through.
- Rest & Garnish: Remove from heat, let rest for 5 minutes. Garnish with fresh parsley or cilantro.
- Serve: Spoon onto plates, ensuring each serving has chicken, rice, and vegetables.
Notes
- Use bone-in chicken for richer flavor.
- Resting the dish before serving allows rice to absorb juices fully.
- Adjust chili levels in peri-peri seasoning to control spiciness.
- Store leftovers in the fridge for up to 3 days; reheat with a splash of broth.
- For variation, add olives, chorizo, or swap rice for quinoa.