Nando’s Portuguese Chicken and Rice

I love a good one pot meal and this Nando’s Portuguese Chicken and Rice fits that bill. It cooks in one pan, gives big warm flavors, and cleans up fast, so it works for weeknights and small dinners. I show simple steps so you can feel bold in the kitchen and get great results every time.

My Dad James taught me to cook for family, my Mom Eva loved bold spice, and my sister Jennifer always asked for extra sauce. I made this dish thinking of those busy family nights.

What 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)

I often send readers to similar easy meals when they love one pot dinners. If you enjoy this style, try my warm take on one-pan honey BBQ chicken and rice for another simple favorite.

My Trusted Kitchen Tools

I keep this part short and simple. You need a heavy wide pan with a lid or a large deep skillet. A wooden spoon and a sharp knife help. I use a tongs set to turn the chicken and a measuring cup for stock. A small bowl to mix the spice rub makes things clean and fast. If you have a splatter guard that helps when searing.

Bringing It All Together

• Pat chicken dry and coat with paprika, garlic powder, oregano, coriander, cayenne, brown sugar, and salt.
• Heat oil in a large heavy pan over medium high heat.
• Sear chicken until golden on both sides, then remove and set aside.
• Add onion to the pan and cook until soft and light brown.
• Stir in minced garlic and diced red capsicum, cook one minute.
• Add rice, turmeric, and chili flakes, and stir to coat the grains.
• Pour in chicken stock and lemon juice, scrape the pan bottom to loosen bits.
• Return chicken to the pan, nestling into the rice and liquid.
• Bring to a gentle boil, then reduce heat to low and cover.
• Cook covered for 18 to 20 minutes until rice is tender and liquid is absorbed.
• Stir in frozen peas, cover and rest five minutes off the heat.
• Fluff the rice gently, taste and add salt if needed.
• Garnish with chopped green onion and serve with perinaise on the side.

Making It Your Own (Swaps & Ideas)

I like to keep change simple so the dish stays easy. Swap chicken thighs for bone in pieces if you want more depth of taste, but add a few extra minutes to cook. Use brown rice if you want more chew, but add more stock and cook longer. For a lighter meal choose skinless chicken and skip the brown sugar. If you want more heat add more cayenne or a spoon of harissa. Vegetarians can use firm tofu or a can of chickpeas and vegetable stock. For a creamier finish spoon a little butter or a dash of coconut milk before serving. If you love rice variations try my guide to one-pot cheesy southwest chicken rice for ideas that match this method.

How We Love to Serve It

We plate this right from the pan. I offer perinaise or a hot sauce in small bowls so everyone can add what they like. A crisp green salad or roasted vegetables pair well to cut the richness. For a simple side I steam broccoli or toss a few lemon wedges on the table. For a heartier meal add warm flatbread or naan to mop up sauce. Guests often like a small bowl of yogurt with cucumber to cool the spice. If you want more world flavors try pairing with pickled vegetables like quick pickled red onion. Another one pot style I reach for on busy nights is my one-pot chicken shawarma rice which offers a different spice mix and similar ease.

A Few Tips For Success

I keep tips to what matters for a great result. Dry the chicken well before seasoning so the spices stick and the meat browns. Use medium high heat when searing and do not crowd the pan or the chicken will steam. When you add rice, stir it in so each grain gets coated in spice and oil. Use warm stock if you can so the pan does not cool too much. Once you cover the pan, avoid lifting the lid. Let the steam finish the rice. Resting five minutes off the heat lets the grains settle and keeps the chicken juicy. Taste at the end and adjust salt, then finish with fresh acid like a squeeze of lemon if it needs brightness.

Saving Some For Later

This one pot meal stores and reheats well. Cool the pan contents quickly and place in an airtight container. Refrigerate up to three days. Reheat gently on the stove with a splash of stock or water to bring back moisture. For longer storage freeze in a freezer safe container up to three months. Defrost overnight in the fridge before reheating. If freezing, add peas and green onion fresh when you reheat to keep texture and color bright.

From My Kitchen to Yours

I like simple food that feeds a family and brings smiles. This Nando’s Portuguese Chicken and Rice does just that. Make it on a busy night, and know it will taste like home.

Your Questions, Answered

Can I make Nando’s Portuguese Chicken and Rice ahead of time?

Yes. I often make it a day ahead and store it in the fridge. Reheat gently with a splash of stock and freshen with green onion and a squeeze of lemon.

Is Nando’s Portuguese Chicken and Rice spicy?

It can be mild or spicy. I use cayenne and chili flakes sparingly so the dish is warm rather than hot. Add more cayenne or a hot sauce if you want heat.

Can I use other rice for Nando’s Portuguese Chicken and Rice?

You can. Basmati is my top pick for texture and scent. If you use long grain white rice follow the same time. For brown rice use more stock and add extra cooking time until tender.

Nando’s Portuguese Chicken and Rice

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• Author: sarah
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A delicious one pot meal that combines bold flavors of seasoned chicken thighs cooked with basmati rice and vegetables, perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Pat chicken dry and coat with paprika, garlic powder, oregano, coriander, cayenne, brown sugar, and salt.
2. Heat oil in a large heavy pan over medium high heat.
3. Sear chicken until golden on both sides, then remove and set aside.
4. Add onion to the pan and cook until soft and light brown.
5. Stir in minced garlic and diced red capsicum, cook one minute.
6. Add rice, turmeric, and chili flakes, and stir to coat the grains.
7. Pour in chicken stock and lemon juice, scrape the pan bottom to loosen bits.
8. Return chicken to the pan, nestling into the rice and liquid.
9. Bring to a gentle boil, then reduce heat to low and cover.
10. Cook covered for 18 to 20 minutes until rice is tender and liquid is absorbed.
11. Stir in frozen peas, cover and rest five minutes off the heat.
12. Fluff the rice gently, taste and add salt if needed.
13. Garnish with chopped green onion and serve with perinaise on the side.

Notes

Ideal for busy weeknights, this dish can be made a day in advance and reheats well. For alternative protein, consider using firm tofu or a can of chickpeas.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Portuguese

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 75mg

Keywords: one pot, chicken and rice, Nando’s, easy dinner, Portuguese cuisine