When you want to recreate the beloved flavors of Nando’s famous peri-peri chicken in a convenient one-pot meal, this Portuguese Chicken and Rice delivers that signature spicy-tangy marinade coating tender chicken while fragrant rice cooks beneath, absorbing all those incredible juices and flavors. The peri-peri marinade brings heat, citrus, and aromatic spices that make Nando’s so addictive, while cooking everything together creates a complete meal with minimal cleanup. Each forkful delivers perfectly spiced chicken with rice infused with paprika, garlic, and those distinctive Portuguese flavors. Perfect for weeknight dinners, meal prep, or satisfying Nando’s cravings at home, this recipe serves 4-6 people and takes about 50 minutes from start to finish.
Cooking Time: 15 minutes prep, 35 minutes cooking
Serves: 4-6 people
What You’ll Need
For the peri-peri marinade:
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 tablespoons white vinegar
- 4 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon chili flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon honey
For the chicken and rice:
- 6-8 chicken thighs, bone-in and skin-on
- 1 1/2 cups long-grain white rice
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 cups chicken broth
- 1 can diced tomatoes (14 ounces)
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 2 bay leaves
- Fresh parsley for garnish
- Lemon wedges for serving
Creating the Peri-Peri Marinade
In a large bowl, whisk together olive oil, lemon juice, vinegar, minced garlic, smoked paprika, oregano, cayenne, chili flakes, salt, pepper, and honey until well combined.
Marinating the Chicken
Add the chicken thighs to the marinade, turning to coat completely. For best flavor, marinate for at least 30 minutes at room temperature, or up to 4 hours refrigerated.
Preparing the One-Pot Base
Heat a large, deep oven-safe skillet or Dutch oven over medium-high heat. Remove chicken from marinade, reserving the liquid for later.
Searing for Flavor
Place the marinated chicken thighs skin-side down in the hot pan. Sear for 4-5 minutes until the skin is golden and crispy, then flip and sear the other side for 3 minutes.
Removing the Chicken
Transfer the seared chicken to a plate. The chicken isn’t fully cooked yet – it will finish cooking with the rice, absorbing even more flavor.
Building the Rice Base
In the same pan with the chicken drippings, add the diced onion and bell pepper. Sauté for 4-5 minutes until softened and fragrant.
Adding Aromatics
Stir in the tomato paste and smoked paprika, cooking for 1 minute until the paste darkens slightly. This concentrates the flavors and adds depth.
Creating the Liquid
Add the rice and stir to coat with the vegetable mixture. Pour in the chicken broth, diced tomatoes, reserved marinade, and add the bay leaves.
Bringing to a Boil
Bring the mixture to a rolling boil, stirring occasionally to prevent sticking. The rice should be well distributed throughout the liquid.
Nestling the Chicken
Once boiling, nestle the seared chicken thighs into the rice mixture, skin-side up. The chicken should be partially submerged with the skin exposed for crisping.
The Oven Finish
Cover the pan tightly with a lid or foil. Transfer to a preheated 375-degree oven and bake for 25-30 minutes until the rice is tender and chicken is cooked through.
Testing for Doneness
The chicken should reach an internal temperature of 165 degrees, the rice should be tender with absorbed liquid, and the skin should be crispy.
Resting Before Serving
Remove from oven and let rest, covered, for 5 minutes. This allows the rice to absorb any remaining liquid and the flavors to settle.
Finishing Touches
Remove the bay leaves and fluff the rice gently with a fork. The rice should be moist and flavorful, not dry or mushy.
Beautiful Presentation
Garnish with fresh chopped parsley and serve with lemon wedges. The bright green parsley and yellow lemon create beautiful color contrast.
Serving Suggestions
Serve family-style from the pan, or plate individual portions with a chicken thigh and generous scoop of rice. The presentation is rustic and inviting.
Spice Level Adjustments
For milder heat, reduce cayenne and chili flakes by half. For extra fire, add more cayenne or include fresh bird’s eye chilies in the marinade.
Make-Ahead Benefits
The chicken can be marinated overnight for deeper flavor. The entire dish reheats beautifully, making it perfect for meal prep.
Storage Guidelines
Store leftovers in the refrigerator for up to 3 days. Reheat in a 350-degree oven covered with foil to prevent drying out.
Customization Options
Add frozen peas in the last 5 minutes of cooking, or include sliced chorizo for extra flavor and authentic Portuguese flair.
Understanding Peri-Peri
Peri-peri (or piri-piri) refers to African bird’s eye chilies used in Portuguese-African cuisine. The heat level can vary, so adjust to your preference.
One-Pot Benefits
Cooking everything together not only saves cleanup but creates incredible flavor as the rice absorbs chicken juices and marinade during cooking.
Wine Pairing
Serve with Portuguese Vinho Verde or a crisp Albariño that can handle the spice while complementing the citrus and smoke flavors.
Side Dish Ideas
While this is a complete meal, you can serve with a simple green salad or coleslaw to add freshness and crunch.
Troubleshooting Tips
If rice is too dry, add a splash of broth. If too wet, remove lid and cook a few more minutes. If skin isn’t crispy, broil for 2-3 minutes.
This Nando’s Portuguese Chicken and Rice proves that restaurant favorites can be recreated at home in one pot with authentic flavors. The combination of spicy peri-peri marinade, tender chicken, and flavorful rice creates a complete meal that’s both convenient and delicious, bringing the taste of Nando’s to your kitchen while making cleanup a breeze.
