Nando’s Portuguese Chicken and Rice – One Pot Recipe

Why You’ll Love This Recipe

• I only need one pot, which makes prep and cleanup super simple.

• The chicken is seasoned with a homemade Portuguese spice blend that’s packed with flavor.

• The rice soaks up all the delicious juices from the chicken and spices — it’s truly the star of the dish.

• It’s a full meal in one: protein, veggies, and carbs in every bite.

• I can easily adjust the spice level for kids or spice-sensitive guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

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

• 2 tsp paprika (sweet or regular)

• 1 tsp garlic powder (or 1 large garlic clove, minced)

• 1 tsp dried oregano

• 1/4 tsp ground coriander

• 1/4 tsp cayenne pepper (optional)

• 1 tbsp brown sugar

• 1 tsp kosher salt

• 1 tbsp extra virgin olive oil

• 1/2 tbsp lemon juice (or apple cider vinegar)

For the Spicy Rice:

• 2 tbsp extra virgin olive oil

• 2 garlic cloves, finely minced

• 1 small onion, diced

• 1 red bell pepper, chopped into small squares

• 1 1/2 cups basmati rice (or long grain/medium grain rice)

• 1/4 tsp red pepper flakes (optional)

• 2 tsp turmeric powder

• 2 1/4 cups low-sodium chicken broth

• 1 cup frozen peas

• 1/2 tsp kosher salt

To Serve:

• Perinaise or Pink Sauce (see notes below)

• Sliced green onions

Directions

1. Season the Chicken:
   I start by mixing all the Portuguese chicken seasoning ingredients in a bowl. I toss the chicken in the spice mix until it’s well coated. Sometimes I let it sit for 10–15 minutes, but I can also cook it right away.

2. Sear the Chicken:
   In a large heavy pot, I heat 2 tablespoons of olive oil over high heat. I sear the chicken until the outside is sealed and lightly colored. I remove it with a slotted spoon and set it aside, leaving the oil in the pot.

3. Sauté the Veggies:
   I add the garlic and onion to the pot and cook for 1 minute. Then I add the chopped bell pepper and sauté for another 1.5 minutes until the onion is translucent.

4. Build the Rice Base:
   I stir in the uncooked rice to coat it in the oil and aromatics. Then I add the chicken stock, turmeric, salt, frozen peas, and red pepper flakes. I scatter the seared chicken over the rice and add any juices from the bowl.

5. Simmer and Steam:
   I bring the pot to a simmer, cover it with a lid, and reduce the heat to medium-low. I let it cook undisturbed for 15 minutes — no peeking!

6. Rest the Pot:
   After cooking, I take the pot off the heat and let it rest with the lid on for 10 minutes. This helps the rice finish cooking and absorb all the remaining liquid.

7. Fluff and Serve:
   I remove the lid, gently fluff the rice, and serve with a drizzle of Perinaise or Pink Sauce and a sprinkle of green onions on top.

Servings and timing

This recipe serves 5 people.

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

Variations

• Swap the protein: I’ve made this with shrimp or firm tofu instead of chicken — both worked well.

• Use a different rice: Long grain or medium grain rice works best, but I’ve also used jasmine rice with good results (slightly stickier texture).

• Make it vegetarian: I skip the chicken and use vegetable broth instead, adding more veggies like zucchini or mushrooms for bulk.

• Adjust the spice level: I often omit the cayenne and chili flakes when cooking for kids or those who prefer mild dishes.

• Add olives or sun-dried tomatoes: For a Mediterranean twist, I sometimes mix in sliced olives or chopped sun-dried tomatoes near the end.

Storage/Reheating

Refrigerator:
I store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen even more overnight.

Reheating:
To reheat, I microwave individual portions or warm them gently on the stovetop with a splash of water or broth to loosen the rice. I avoid stirring too much to prevent breaking up the rice.

Freezer:
This dish isn’t ideal for freezing, as the rice tends to dry out and lose its texture.

FAQs

Can I use chicken breast instead of thighs?

Yes, but since chicken breast can dry out, I fully cook it before removing it in step one, then stir it back into the rice after resting. This keeps it tender and juicy.

What if I don’t have Perinaise?

No problem. I make my own with 3/4 cup sour cream or yogurt and 2–3 tablespoons of sriracha (for a spicy kick) or ketchup (for a milder version). It’s creamy, tangy, and perfect with this dish.

Do I have to toast the rice before adding liquid?

Yes, I always toast the rice briefly with the veggies and oil — this adds a nutty depth and keeps it from getting mushy.

Can I double the recipe?

Yes, I’ve doubled this for a crowd using a large Dutch oven. I keep the cooking time about the same but make sure the pot stays at a gentle simmer.

Can I make it ahead?

Absolutely. I often prep everything in the morning, including seasoning the chicken and chopping the veggies. When it’s time to cook, it all comes together quickly.

Conclusion

This one-pot Nando’s Portuguese chicken and rice has all the flavor of a restaurant favorite with the comfort and convenience of a home-cooked meal. The juicy, spiced chicken, golden rice, and bold peri peri flavors make it a dinner I turn to again and again. Whether I’m cooking for family or friends, it’s always a hit — and the leftovers (if there are any) are even better the next day.