Nando’s Portuguese Chicken and Rice – One Pot Recipe
This easy one-pot Portuguese chicken and rice is packed with smoky Peri-Peri flavor, tender chicken, and golden spicy rice—comforting, flavorful, and all made in one pan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Main Course
- Method: One Pot / Stovetop
- Cuisine: Portuguese-Inspired, Fusion
Ingredients
Chicken:
500 g (1 lb) boneless, skinless chicken thighs, cut into bite-size pieces
Portuguese Chicken Seasoning:
2 tsp paprika (regular/sweet, not spicy)
1 tsp garlic powder (or 1 clove garlic, minced)
1 tsp dried oregano
¼ tsp ground coriander
¼ tsp cayenne pepper (optional, for mild spice)
1 tbsp brown sugar
1 tsp kosher salt
1 tbsp extra virgin olive oil
½ tbsp lemon juice (or 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), chopped into 1 cm squares
1½ cups basmati rice (or long grain rice)
¼ tsp chili flakes (optional)
2 tsp turmeric powder
2¼ cups low-sodium chicken broth
1 cup frozen peas
½ tsp kosher salt
For Serving:
Peri-naise or Pink Sauce (see Notes)
Sliced green onions
Instructions
Season the chicken:
Combine all Portuguese Chicken Seasoning ingredients in a bowl. Add chicken and toss to coat. Set aside while preparing the rice, or refrigerate overnight for deeper flavor.
Sear the chicken:
Heat 2 tbsp olive oil in a large heavy-based pot over high heat. Add chicken and sear until lightly browned but not cooked through. Remove chicken with a slotted spoon and set aside.
Sauté vegetables:
In the same pot, add garlic and onion. Cook for 1 minute, then add capsicum and sauté until onion is translucent.
Add rice and spices:
Stir rice into the vegetables, coating with the flavorful oil. Add chili flakes, turmeric, and chicken broth. Stir to combine.
Add chicken:
Scatter chicken pieces over the top (including any juices). Bring to a simmer, then reduce heat to medium-low.
Cook covered:
Cover and simmer gently for 15 minutes, without stirring or lifting the lid.
Rest:
Remove from heat and let rest for 10 minutes, lid still on, to allow the rice to finish steaming.
Fluff and serve:
Fluff rice gently with a fork. Serve hot with Peri-naise or Pink Sauce and sprinkle with sliced green onions.
Notes
Chicken: Chicken thighs work best for juicy results. If using chicken breast, cook fully before adding to the rice.
Rice: Use long-grain or basmati rice for the best texture. Avoid risotto, brown, or minute rice.
Heat control: Keep the simmer gentle — not too low (or the rice won’t cook) and not too high (or it’ll burn).
Pink Sauce: Combine ¾ cup sour cream or yogurt with 2–3 tbsp sriracha (for spice) or ketchup (for mild).
Storage: Refrigerate leftovers up to 3 days. Not suitable for freezing (rice may dry out).
