Okay, picture this: you want that smoky, tangy, slightly spicy Nando’s vibe at home, but you don’t want to juggle ten pans or spend all evening cooking. Sound familiar? I got you. I love a good one-pot meal because it feels fancy without the fuss, and this recipe nails the Portuguese chicken and rice flavor in a single pan.
I first made this after a late-night craving for Nando’s and zero motivation to clean up. The result? A crowd-pleasing, saucy skillet that tasted way more impressive than the five minutes of effort it actually required. Trust me, you’ll look like a chef and feel like a genius.
What will you get from this article? A friendly guide to ingredients, a clear step-by-step method, some pro tips I learned the hard way, and tasty ways to switch things up. Ready to make your kitchen smell amazing?
Why You’ll Love This Recipe
- One-pot convenience: Less cleanup, more time to nap or Netflix.
- Bold, Nando’s-inspired flavors: Smoky paprika, garlic, and a cheeky hit of citrus.
- Family-friendly: Kids usually eat it, even the picky ones (shocking, I know).
- Scalable: Feed two or eight without stressing.
- Great leftovers: Reheats nicely and tastes even better the next day.
- Customizable heat: Want it mild or nuclear? You control the cayenne and chili flakes.
Ingredients You’ll Need
- 1 kg Chicken Thighs (Skinless and boneless)
- 2 tbsp Paprika (Sweet or regular)
- 1 tbsp Garlic Powder (Or freshly minced garlic)
- 1 tbsp Dried Oregano
- 1 tbsp Coriander
- 0.5 tsp Cayenne Pepper (Optional)
- 1 tbsp Brown Sugar
- 1 tsp Cooking Salt (Kosher salt preferred)
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Lemon Juice (Or apple cider vinegar)
- 2 cloves Garlic Cloves (Minced)
- 1 medium Onion (Sautéed until golden)
- 1 medium Red Capsicum (Bell Pepper) (Deseeded and diced)
- 1.5 cups Basmati Rice (Or long/medium grain rice)
- 1 tsp Chili Flakes (Optional)
- 1 tsp Turmeric Powder
- 3 cups Chicken Stock/Broth (Low-sodium preferred)
- 1 cup Frozen Peas (Optional)
- to taste Perinaise (Or alternative hot sauce)
- 2 stalks Green Onion (Chopped for garnish)
How to Make (Step-by-Step)
Directions
- Season the chicken: In a bowl, toss the chicken thighs with paprika, garlic powder, oregano, coriander, brown sugar, cayenne (if using), and salt. Add lemon juice and 1 tbsp olive oil and mix well. Let it rest for 15–20 minutes if you can. I sometimes skip the wait and it still rocks, but marinating helps the flavors sink in.
- Sear the chicken: Heat 1 tbsp olive oil in a large deep skillet over medium-high heat. Brown the chicken thighs 2–3 minutes per side until golden. You don’t need to cook them through—just a nice sear. Set the chicken aside on a plate.
- Sauté aromatics: In the same pan, add a little more oil if needed. Sauté the onion until golden, then add the minced garlic and red capsicum. Cook for 2–3 minutes until soft and fragrant.
- Toast the rice and spices: Add the basmati rice, turmeric, and chili flakes to the pan. Stir constantly for a minute to coat the rice in the oil and spices. This step gives depth and avoids soggy rice.
- Add liquid and chicken: Pour in 3 cups chicken stock, scrape up any browned bits from the bottom, and return the seared chicken to the pan. Bring the mixture to a gentle boil, then reduce to a low simmer.
- Simmer covered: Cover the skillet with a tight-fitting lid and simmer for 18–20 minutes, or until the rice absorbs the liquid and the chicken reaches a safe internal temperature. Add the frozen peas in the last 2 minutes to heat through.
- Finish and serve: Fluff the rice with a fork, drizzle with Perinaise or your favorite hot sauce to taste, and garnish with chopped green onions. Serve hot and try not to eat the whole pan.
Ingredient and Method (Didactic)
- Ingredient: Use 1 kg chicken thighs, 1.5 cups basmati rice, and 3 cups chicken stock as the base balance for moist, flavorful rice.
- Method: Sear, sauté, toast, simmer covered, and finish with sauce. Follow those five actions and you’ll nail texture and flavor every time.
Pro Tips for the Best Results
- Pat the chicken dry before seasoning so it sears properly and develops color.
- Use a heavy pan with a lid to maintain even heat and prevent steam escape.
- Don’t lift the lid during simmering—resist the urge; peeking ruins rice texture.
- Taste the stock before adding salt; low-sodium stock lets you control seasoning.
- Swap basmati for jasmine if you like stickier rice; adjust liquid slightly.
- Leftovers reheat better with a splash of stock or water to revive moisture.
- Add lemon zest at the end for a fresh, bright finish. Seriously, do it.
Fun Variations & Topping Ideas
Variations:
- Add sweetcorn for a bit of crunch and sweetness.
- Crumble in cooked sausage (like chorizo) for extra smokiness and meaty depth.
- Turn leftovers into a loaded potato soup by shredding the chicken and stirring into stock and diced potatoes.
Toppings:
- Crispy bacon bits
- Grated cheddar or mozzarella
- Chopped green onions (classic)
- Sour cream or plain yogurt for cooling contrast
- Extra Perinaise or hot sauce if you live dangerously 🙂
Storing and Reheating
- Refrigerate leftovers in an airtight container for up to 3 days. I label mine because I get distracted easily.
- Freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat on the stovetop with a splash of stock or water over low heat, stirring occasionally until warm.
- Microwave reheating works too—cover and add 1–2 tablespoons of water per serving to prevent drying out.
Frequently Asked Questions (FAQ)
How spicy will this be?
You control the heat. Use 0.5 tsp cayenne and chili flakes for a mild-medium kick. Add more if you want fire. IMO, start small and add later.
Can I use chicken breast instead?
Yes, but I prefer thighs for juiciness. If you use breasts, reduce cooking time slightly and keep a close eye to avoid dryness.
Do I need to rinse the rice?
I recommend rinsing basmati rice once or twice until the water runs clearer. Rinsing removes excess starch and helps the grains stay separate.
Can I make this gluten-free?
Absolutely. Use gluten-free stock and verify your spices and Perinaise are gluten-free. Most basic ingredients already are.
Is this authentic Nando’s?
This recipe channels the Peri-Peri spirit and Portuguese-style flavors rather than being an exact copy of Nando’s menu items. It captures the smokiness and tang that we crave.
Conclusion
This Nando’s Portuguese Chicken and Rice – One Pot Delightful Feast gives you bold flavors, minimal cleanup, and flexible options for families and busy cooks. I love it because it feels indulgent but actually saves time. Wanna try a copycat sauce for even more Peri-Peri vibes? Check out this tasty guide: Peri Peri Chicken (Nando’s Copycat) – Easy Peasy Foodie for an extra flavor boost.
If you try this, drop a comment and a rating—tell me whether you went mild or full-on inferno. Share your tweaks so we can all steal them. Cooking is better when we swap secrets, right?
Portuguese Chicken and Rice
Ingredients
For the chicken marinade
- 1 kg Chicken Thighs (Skinless and boneless)
- 2 tbsp Paprika (Sweet or regular)
- 1 tbsp Garlic Powder (Or freshly minced garlic)
- 1 tbsp Dried Oregano
- 1 tbsp Coriander
- 0.5 tsp Cayenne Pepper (Optional) Adjust to taste for spice level
- 1 tbsp Brown Sugar
- 1 tsp Cooking Salt (Kosher salt preferred)
- 1 tbsp Lemon Juice (Or apple cider vinegar)
- 2 cloves Garlic Cloves (Minced)
For the cooking base
- 1 medium Onion (Sautéed until golden)
- 1 medium Red Capsicum (Bell Pepper) (Deseeded and diced)
- 1.5 cups Basmati Rice (Or long/medium grain rice)
- 1 tsp Chili Flakes (Optional)
- 1 tsp Turmeric Powder
- 3 cups Chicken Stock/Broth (Low-sodium preferred)
- 1 cup Frozen Peas (Optional)
- 2 stalks Green Onion (Chopped for garnish)
For cooking
- 2 tbsp Extra Virgin Olive Oil For searing and sautéing
- to taste Perinaise (Or alternative hot sauce) For serving
Instructions
Preparation
- In a bowl, toss the chicken thighs with paprika, garlic powder, oregano, coriander, brown sugar, cayenne (if using), and salt. Add lemon juice and 1 tbsp olive oil and mix well. Let it rest for 15-20 minutes.
Cooking
- Heat 1 tbsp olive oil in a large deep skillet over medium-high heat. Brown the chicken thighs 2-3 minutes per side until golden. Set the chicken aside on a plate.
- In the same pan, add a little more oil if needed. Sauté the onion until golden, then add the minced garlic and red capsicum. Cook for 2-3 minutes until soft and fragrant.
- Add the basmati rice, turmeric, and chili flakes to the pan. Stir constantly for a minute to coat the rice in the oil and spices.
- Pour in 3 cups chicken stock, scrape up any browned bits from the bottom, and return the seared chicken to the pan. Bring the mixture to a gentle boil, then reduce to a low simmer.
- Cover the skillet with a tight-fitting lid and simmer for 18-20 minutes, or until the rice absorbs the liquid and the chicken reaches a safe internal temperature. Add the frozen peas in the last 2 minutes.
- Fluff the rice with a fork, drizzle with Perinaise or your favorite hot sauce to taste, and garnish with chopped green onions. Serve hot.
