This dish is packed with rich, smoky, and spicy flavors that mimic the famous Nando’s chicken. The marinated chicken stays juicy and tender, while the rice absorbs all the delicious juices and spices. It’s easy to make at home, customizable to your spice tolerance, and ideal for feeding a hungry crowd or meal prepping for the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs or drumsticks (bone-in, skin-on recommended) peri-peri sauce (store-bought or homemade) garlic cloves olive oil paprika lemon juice salt black pepper onion red bell pepper long-grain rice chicken broth bay leaf fresh parsley (optional, for garnish)
Directions
In a large bowl, mix peri-peri sauce, minced garlic, olive oil, paprika, lemon juice, salt, and pepper.
Add chicken and coat well in the marinade. Cover and refrigerate for at least 2 hours or overnight.
Preheat oven to 375°F (190°C).
In a large ovenproof skillet or Dutch oven, heat a bit of oil and sauté chopped onions and red bell pepper until soft.
Stir in rice and cook for 1–2 minutes to toast slightly.
Pour in chicken broth, add a bay leaf, and bring to a simmer.
Place the marinated chicken on top of the rice, cover with foil or a lid, and transfer to the oven.
Bake for 35–40 minutes, or until the chicken is fully cooked and rice is tender.
Uncover and broil for a few minutes to crisp the chicken skin if desired.
Garnish with chopped parsley and serve hot.
Servings and timing
This recipe makes 4 servings. Prep time: 15 minutes (plus marinating time) Cook time: 40 minutes Total time: 55 minutes (plus marinating)
Variations
Use boneless chicken thighs for quicker cooking.
Add green peas or corn to the rice for extra veggies.
Swap peri-peri sauce with a milder marinade if you prefer less heat.
Try using brown rice—just adjust liquid and cooking time.
Add a splash of coconut milk to the rice for a creamy twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven at 350°F (175°C) until warmed through. Add a splash of broth or water to keep the rice from drying out.
FAQs
What is peri-peri sauce made of?
Peri-peri sauce typically includes chili peppers, garlic, lemon, vinegar, and spices. It’s known for its spicy, tangy, and slightly smoky flavor.
Can I use store-bought Nando’s sauce?
Yes, using Nando’s bottled peri-peri sauce is a convenient way to get the authentic flavor.
Is this dish spicy?
It can be, depending on the peri-peri sauce. You can choose mild, medium, or hot based on your preference.
Can I make this with chicken breast?
Yes, but chicken breast may cook faster and can dry out. Adjust the baking time accordingly.
What kind of rice works best?
Long-grain white rice works best for a fluffy texture. Avoid instant rice for this recipe.
Can I cook this entirely on the stovetop?
Yes, simmer the rice covered on low heat until fully cooked, then broil or pan-fry the chicken separately for crispy skin.
How long should I marinate the chicken?
At least 2 hours is ideal, but overnight gives the best flavor.
Can I freeze the leftovers?
Yes, freeze in a sealed container for up to 2 months. Thaw and reheat in the oven or microwave.
What sides go well with Portuguese chicken and rice?
A fresh salad, garlic bread, or steamed vegetables pair well.
How do I make homemade peri-peri sauce?
Blend red chili peppers, garlic, lemon juice, vinegar, olive oil, paprika, and salt until smooth for a simple homemade version.
Conclusion
Nando’s Portuguese chicken and rice is a fiery, flavorful, and comforting dish that’s easy to recreate at home. With just a bit of marinating and simple cooking steps, you’ll enjoy juicy, spicy chicken with perfectly seasoned rice in one satisfying meal. It’s a great go-to for spice lovers and fans of global cuisine alike.
Nando’s Portuguese Chicken and Rice is a bold, flavorful one-pan dish featuring juicy peri-peri marinated chicken and savory rice infused with garlic, paprika, and peppers. It’s spicy, satisfying, and perfect for recreating your favorite restaurant meal at home.
Ingredients
4 bone-in, skin-on chicken thighs or drumsticks
1/3 cup peri-peri sauce (store-bought or homemade)
3 garlic cloves, minced
2 tbsp olive oil
1 tsp paprika
2 tbsp lemon juice
Salt and black pepper, to taste
1 small onion, chopped
1 red bell pepper, chopped
1 cup long-grain rice
2 cups chicken broth
1 bay leaf
Fresh parsley, chopped (optional, for garnish)
Instructions
In a bowl, mix peri-peri sauce, garlic, olive oil, paprika, lemon juice, salt, and pepper.
Add chicken and coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
Preheat oven to 375°F (190°C).
In a large ovenproof skillet or Dutch oven, heat 1 tbsp oil. Sauté onion and bell pepper until soft, about 5 minutes.
Add rice and stir for 1–2 minutes to toast lightly.
Pour in chicken broth and add the bay leaf. Bring to a simmer.
Place marinated chicken pieces on top of the rice. Cover with foil or a lid.
Bake for 35–40 minutes, or until chicken is cooked through (165°F/74°C) and rice is tender.
Optional: Uncover and broil for 2–3 minutes to crisp the chicken skin.
Remove bay leaf. Garnish with fresh parsley and serve hot.
Notes
Use boneless chicken for faster cooking.Try adding peas or corn to the rice for extra vegetables.Adjust heat level by choosing mild or hot peri-peri sauce.Substitute brown rice but increase cooking time and liquid slightly.A splash of coconut milk can add creaminess to the rice.
