Can I use chicken breast instead of thighs?

Absolutely. Chicken breast works well, though thighs tend to stay juicier and more flavorful during cooking.

What rice works best for Nando’s Portuguese Chicken and Rice?

Basmati rice is ideal because it cooks up fluffy and absorbs flavor beautifully. Long-grain rice also works well.

Can I make this recipe spicier?

Definitely. Add extra cayenne pepper, chili flakes, or your favorite hot sauce for more heat.

Is this recipe meal-prep friendly?

Very much so. The flavors actually deepen overnight, making leftovers incredibly tasty.

Yes. Allow the dish to cool completely before freezing in airtight containers for up to 2 months.

Nando’s Portuguese Chicken and Rice 1-Pot Delight

Name: Nando’s Portuguese Chicken and Rice
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Cuisine: Portuguese
Ingredients: 1 kg skinless boneless chicken thighs; 2 tbsp paprika; 1 tbsp garlic powder; 1 tbsp dried oregano; 1 tbsp coriander; 1/2 tsp cayenne pepper; 1 tbsp brown sugar; 1 tsp kosher salt; 2 tbsp extra virgin olive oil; 1 tbsp lemon juice; 2 garlic cloves, minced; 1 medium onion, diced; 1 medium red bell pepper, diced; 1 1/2 cups basmati rice; 1 tsp chili flakes; 1 tsp turmeric powder; 3 cups chicken stock; 1 cup frozen peas; Perinaise or hot sauce; Chopped green onions or parsley

Description

Nando’s Portuguese Chicken and Rice is a bold and comforting one-pot dinner packed with smoky spices, juicy chicken thighs, fluffy rice, and vibrant Portuguese-inspired flavors. Perfect for busy weeknights, this easy family-friendly meal comes together in just 40 minutes with minimal cleanup.

Ingredients

Scale

For the Chicken

1 kg skinless boneless chicken thighs
2 tbsp paprika
1 tbsp garlic powder
1 tbsp dried oregano
1 tbsp coriander
1/2 tsp cayenne pepper
1 tbsp brown sugar
1 tsp kosher salt

For the Cooking Base

2 tbsp extra virgin olive oil
1 tbsp lemon juice
2 garlic cloves, minced
1 medium onion, diced
1 medium red bell pepper, diced

For the Rice

1 1/2 cups basmati rice
1 tsp chili flakes
1 tsp turmeric powder
3 cups chicken stock
1 cup frozen peas

For Garnish

Perinaise or hot sauce
Chopped green onions or parsley

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Instructions

In a bowl, combine paprika, garlic powder, oregano, coriander, cayenne pepper, brown sugar, and salt. Coat the chicken thighs evenly with the seasoning mixture.
Heat olive oil in a large pot over medium-high heat. Sear the chicken for about 5 minutes until lightly browned. Remove and set aside.
In the same pot, sauté garlic and onion for 1 minute until fragrant. Add diced red bell pepper and cook until softened.
Stir in the basmati rice and coat it in the flavorful oil. Add chicken stock, turmeric, chili flakes, and frozen peas.
Return the chicken to the pot, placing it over the rice mixture. Bring to a gentle simmer.
Cover with a lid, reduce heat to low, and cook for 15 minutes without lifting the lid.
Remove from heat and let the dish rest uncovered for 10 minutes. Fluff the rice gently with a fork.
Garnish with Perinaise and chopped green onions before serving.

Notes

Leftovers can be refrigerated for up to 3 days.

Add extra chili flakes for more heat.

Rinsing the rice before cooking helps keep it fluffy.

Chicken thighs stay juicier, but chicken breast may also be used.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: One Pot / Stovetop
Cuisine: Portuguese

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 5 g
Sodium: 600 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 100 mg