Easy Nando’s Portuguese Chicken and Rice

I first tried making Portuguese Chicken and Rice after a trip to Nando's left me craving that signature heat and char, and I knew I had to figure out how to get those flavors at home without the drive. The best part? Everything cooks together, so you're left with just one pot to wash and a dinner that tastes like you spent hours in the kitchen.

If you love easy one pot meals like this, you might also enjoy my Easy Miso Scrambled Eggs Recipe or this Tacos de Papa Recipe for Crispy, Comforting Meals. For more Portuguese-inspired flavors, try my Easy Southern Chicken Fried Chicken with Gravy.

Why You'll Love This Portuguese Chicken and Rice

Bold, layered flavor. The Portuguese Chicken and Rice seasoning is a beautiful mix of sweet paprika, earthy oregano, and a little brown sugar to balance the heat. Every bite feels like a warm hug with a spicy kick.

Minimal cleanup. Everything cooks in one pot, which means less scrubbing and more time to actually enjoy your meal.

Weeknight-friendly. With just 15 minutes of prep and 25 minutes of cooking, this is one of those quick Portuguese Chicken and Rice dinner recipes that doesn't sacrifice flavor for convenience.

Family-approved. You can easily dial down the cayenne and chili flakes if you're cooking for kids, or leave them out entirely for a milder version that still tastes amazing.

Restaurant vibes at home. This tastes like something you'd order at Nando's, but it's way more affordable and you get to control the spice level.

Portuguese Chicken and Rice Ingredients

Here's everything you need to make this spicy Portuguese Chicken and Rice with rice.

See Recipe Card Below This Post For ingredients Quantites

For the Chicken:

Boneless, skinless chicken thighs: These stay juicy and tender as they simmer with the rice. Thighs have more flavor than breasts and won't dry out.

For the Portuguese Chicken Seasoning:

• Paprika: Regular or sweet paprika adds a smoky, slightly sweet flavor without too much heat. This is the base of the peri peri vibe.
• Garlic powder: Brings that savory depth. You can swap it for one large minced garlic clove if you want a fresher taste.
• Dried oregano: Adds an earthy, Mediterranean touch that's essential to Portuguese cooking.
• Coriander: A hint of citrusy warmth that pairs beautifully with the other spices.
• Cayenne pepper: This is where the heat comes from. Leave it out if you want a milder dish, or add a bit more if you like things fiery.
• Brown sugar: Balances the spice and adds a subtle caramelized sweetness to the Portuguese Chicken and Rice.
• Kosher salt: Enhances all the flavors. If you're using table salt, cut the amount in half since it's finer and saltier.
• Extra virgin olive oil: Helps the seasoning stick to the Portuguese Chicken and Rice and adds richness.
• Lemon juice: Brightens everything up with a little tang. Apple cider vinegar works too if that's what you have.

For the Nando's Copycat Spicy Rice:

• Extra virgin olive oil: Used to sauté the aromatics and coat the rice before cooking.
• Garlic cloves: Freshly minced garlic gives the rice a fragrant, savory base.
• Onion: Adds sweetness and depth as it softens in the pot.
• Red bell pepper: Chopped into small squares, this adds color, sweetness, and a slight crunch.
• Basmati rice: Light and fluffy with a nutty flavor. Long grain or medium grain rice works too.
• Chili flakes: A little more heat to keep things interesting. Skip these if you want a milder rice.
• Turmeric powder: Gives the rice its signature golden color and a warm, earthy flavor.
• Low-sodium chicken stock: Infuses the rice with savory richness as it cooks. Using low-sodium lets you control the salt level.
• Frozen peas: Straight from the freezer, these add pops of sweetness and color.
• Kosher salt: Seasons the rice. Adjust based on your salt type.

Garnishes:

• Perinaise: Nando's creamy, tangy peri peri mayo. It's optional, but it adds an extra layer of flavor that's totally worth it.
• Green onions: Freshly sliced for a bright, mild onion flavor and a pop of color.

How to Make Portuguese Chicken and Rice

Season the Chicken: Mix the paprika, garlic powder, oregano, coriander, cayenne, brown sugar, salt, olive oil, and lemon juice in a bowl until everything is well combined. Add the Portuguese Chicken and Rice pieces and toss them around until they're completely coated in that beautiful spice blend. You can let this sit for a few minutes or cover and refrigerate it overnight if you want even deeper flavor.

Sear the Chicken: Heat 2 tablespoons of olive oil in a large heavy-based pot over high heat until it's shimmering. Add the Portuguese Chicken and Rice pieces and let them cook without moving them too much, about 3 to 4 minutes, until they're sealed and browned but not fully cooked through. Use a slotted spoon to remove the chicken and set it aside on a plate, leaving all that flavorful oil behind in the pot.

Sauté Vegetables: Lower the heat to medium-high and add the minced garlic and diced onion to the same pot. Stir them around for about 1 minute until the garlic smells amazing and the onion starts to soften. Add the chopped red bell pepper and cook for another 1.5 minutes, stirring occasionally, until the onion turns translucent and the pepper starts to brighten.

Cook the Rice: Stir in the basmati rice and let it toast for about 30 seconds, coating every grain in the oil and aromatics. Add the chili flakes, turmeric, chicken stock, frozen peas, and salt, then give everything a good stir. Scatter the Portuguese Chicken and Rice pieces evenly across the top, along with any juices that collected on the plate.

Simmer: Bring the whole pot to a simmer, then cover it with a lid and reduce the heat to medium-low. Let it cook for 15 minutes without lifting the lid or stirring. This is important because the steam is what cooks the rice perfectly.

Rest: After 15 minutes, remove the pot from the heat but keep the lid on tight. Let the rice rest for 10 minutes so the flavors can settle and the grains can finish absorbing any remaining liquid.

Serve: Remove the lid and fluff the rice gently with a fork, mixing the Portuguese Chicken and Rice pieces throughout. Serve it up in bowls with a generous drizzle of Perinaise and a sprinkle of sliced green onions on top.

Smart Substitutions and Swaps

Chicken: Boneless Portuguese Chicken and Rice breasts work if you prefer white meat, but watch the cooking time since they can dry out faster. Bone-in thighs add even more flavor but take a bit longer to cook.

Rice: Jasmine rice or regular long grain rice are great substitutes for basmati. Just keep the liquid ratio the same.

Spice level: Leave out the cayenne and chili flakes for a mild version that's still full of flavor. Add more cayenne or a diced fresh chili if you want extra heat.

Lemon juice: Apple cider vinegar or white wine vinegar work just as well to add that bright, acidic note.

Chicken stock: Vegetable stock works too, though you'll lose a bit of that savory depth.

Peas: Frozen corn, diced zucchini, or chopped green beans are all good swaps.

Equipment For Portuguese Chicken and Rice

Large heavy-based pot with lid: A Dutch oven or a deep skillet with a tight-fitting lid works perfectly. The heavy base helps distribute heat evenly so the rice doesn't burn.

Slotted spoon: Makes it easy to remove the Portuguese Chicken and Rice without losing all that flavorful oil.

Knife and cutting board: For chopping the onion, bell pepper, and green onions.

Storage and Reheating Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors actually deepen overnight, so this makes amazing next-day lunches.

Freezer: This freezes beautifully for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the fridge before reheating.

Reheating: Warm it gently in a covered pot on the stovetop over low heat, adding a splash of Portuguese Chicken and Rice stock or water to loosen the rice. You can also microwave individual portions, covered, stirring halfway through.

FAQ

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Pairing

These are my favorite dishes to serve with Portuguese Chicken and Rice

Nando's Portuguese Chicken and Rice - One Pot Recipe

This one-pot Nando's-inspired Portuguese chicken and rice is packed with bold flavors, offering a satisfying meal with minimal cleanup. The juicy chicken and spicy rice will transport you straight to a Portuguese-inspired feast!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Rice resting 10 minutes mins

Total Time 50 minutes mins

Servings: 5

Course: Main

Cuisine: Mediterranean, Portuguese

Calories: 458

Ingredients Method Nutrition Notes

Ingredients

  

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• 500 g 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces (Tender cuts of chicken that stay juicy when cooked with rice)
• Portuguese Chicken Seasoning:
• 2 teaspoon paprika regular/sweet, not spicy
• 1 teaspoon garlic powder or 1 large garlic clove, minced
• 1 teaspoon dried oregano
• ¼ teaspoon ground coriander
• ¼ teaspoon cayenne pepper omit for less spice
• 1 tablespoon brown sugar adds a slight sweetness
• 1 teaspoon kosher salt adjust for different salt types
• 1 tablespoon extra virgin olive oil for seasoning
• ½ tablespoon lemon juice substitute with apple cider vinegar
• For the Spicy Rice:
• 2 tablespoon extra virgin olive oil for sautéing
• 2 garlic cloves finely minced
• 1 small onion diced
• 1 red bell pepper capsicum, deseeded, chopped into 1cm/0.4" squares
• 1 ½ cups basmati rice or long-grain rice; note that jasmine rice is stickier
• ¼ teaspoon chili flakes omit for less heat
• 2 teaspoon turmeric powder for color and flavor
• 2 ¼ cups low-sodium chicken stock/broth helps the rice cook
• 1 cup frozen peas no need to thaw
• ½ teaspoon kosher salt adjust for different salt types
• For Garnishes:
• Perinaise or any sauce of choice, such as pink sauce or a spicy mayonnaise
• Green onions finely sliced

Method

 

1. Season the chicken: In a small bowl, mix together paprika, garlic powder, oregano, coriander, cayenne, brown sugar, salt, olive oil, and lemon juice. Toss the chicken pieces in the seasoning mix until well-coated. Set aside to marinate for a few minutes or refrigerate overnight if preferred. prep
2. Sear the chicken: Heat 2 tablespoon of olive oil in a large heavy-based pot over high heat. Add the seasoned chicken and cook for 2-3 minutes, just until the outside is sealed and lightly browned (it won't become golden). Remove the chicken from the pot and set it aside. prep
3. Sauté the vegetables: In the same pot, add the minced garlic and diced onion. Cook for about 1 minute, stirring occasionally, until fragrant. Add the chopped bell pepper and cook for another 1-1.5 minutes, until the onion is translucent. prep
4. Cook the rice: Add the basmati rice to the pot, stirring to coat it with the oil and vegetables. Add the chili flakes, turmeric powder, chicken stock, frozen peas, and salt. Stir well. Spread the chicken evenly over the top of the rice, including any juices from the bowl. mix
5. Simmer the rice: Bring the mixture to a simmer, then cover with a lid. Lower the heat to medium-low and allow it to cook undisturbed for 15 minutes. Avoid lifting the lid or stirring the rice. mix
6. Rest the rice: After 15 minutes, remove the pot from heat and let it rest, covered, for 10 minutes. This step helps the rice firm up and allows the flavors to meld. finish
7. Fluff and serve: Remove the lid, gently fluff the rice with a fork. Serve the rice and chicken into bowls, drizzling with Perinaise and sprinkling with sliced green onions. finish

Nutrition

Calories: 458kcalCarbohydrates: 57gProtein: 26gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 95mgSodium: 980mgPotassium: 555mgFiber: 4gSugar: 6gVitamin A: 1434IUVitamin C: 45mgCalcium: 58mgIron: 3mg

Notes

A savory, flavorful dish perfect for a quick dinner. Adjust the spice level by omitting or adding more cayenne pepper as desired. Serve with Perinaise or a homemade pink sauce for an extra flavor kick.

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