Description

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)

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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.

Nutrition

Serving Size: 1 chicken piece with rice
Calories: 480
Sugar: 3g
Sodium: 600mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 32g
Cholesterol: 120mg