Nando’s Portuguese Chicken and Rice – One-Pot Recipe
Description
This one-pot version of Nando’s classic Portuguese-style chicken is juicy, tender, and packed with flavor. The dish combines the smoky, spicy kick of peri-peri seasoning with tender chicken, fluffy rice, and a medley of vegetables, all cooked in a single pot for easy cleanup. Perfect for a weeknight dinner or a flavorful family meal, this recipe brings restaurant-style chicken and rice straight to your kitchen.
Prep & Cook Time
Prep Time: 15 minutes
Marinating Time: 30–60 minutes (optional, but recommended)
Cook Time: 35–40 minutes
Total Time: 1 hour 15 minutes (with marinating)
Ingredients
(Serves 4)
For the chicken & marinade:
4 chicken thighs (bone-in, skin-on preferred)
2 tbsp olive oil
2–3 tbsp peri-peri sauce (adjust for spice level)
1 tsp smoked paprika
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
Juice of ½ lemon
For the rice & vegetables:
1 cup long-grain rice (washed and drained)
1 medium onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 cup cherry tomatoes, halved
1 tsp smoked paprika
1 tsp turmeric (optional, for color)
2 ½ cups chicken stock
2 tbsp fresh parsley, chopped (for garnish)
Salt and pepper to taste
Instructions
1. Marinate the Chicken
In a bowl, mix olive oil, peri-peri sauce, smoked paprika, garlic powder, salt, black pepper, and lemon juice.
Coat the chicken thighs in the marinade. Cover and let it sit for 30–60 minutes in the fridge.
2. Sear the Chicken
Heat a large, deep skillet or Dutch oven over medium-high heat.
Add the marinated chicken, skin-side down first, and sear for 3–4 minutes per side until golden brown. Remove and set aside.
3. Cook the Aromatics
In the same pot, add onions and garlic. Sauté for 2–3 minutes until translucent.
Add bell peppers and cherry tomatoes, cooking for another 3–4 minutes.
4. Add the Rice & Spices
Stir in the rice, smoked paprika, and turmeric. Coat the rice in the aromatics for 1–2 minutes.
5. Simmer Everything Together
Pour in the chicken stock and season with salt and pepper.
Nestle the chicken thighs on top of the rice.
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes until the rice is cooked and chicken is tender.
6. Finish & Serve
Remove from heat and let it rest, covered, for 5 minutes.
Garnish with chopped parsley and extra peri-peri sauce if desired.
Serve hot straight from the pot for a rustic, flavorful meal.
Tips for Best Results
Marinating: For extra flavor, marinate overnight.
Rice Texture: Make sure not to stir the rice too much while cooking, or it will become mushy.
Peri-Peri Level: Adjust the peri-peri sauce to your heat tolerance. Mild, medium, or hot versions all work.
Vegetable Variations: You can add peas, corn, or zucchini for a colorful, nutritious twist.
Frequently Asked Questions (FAQs)
Q1: Can I use chicken breast instead of thighs?
A1: Yes, but thighs stay juicier and more flavorful. If using breasts, reduce cooking time to prevent drying out.
Q2: Can I make this gluten-free?
A2: Absolutely! Ensure your peri-peri sauce and chicken stock are gluten-free.
Q3: Can this be cooked in the oven instead of stovetop?
A3: Yes, after searing the chicken and sautéing the veggies, transfer the pot to a preheated oven at 180°C (350°F) for 20–25 minutes until rice is cooked.
Q4: Can I make this ahead of time?
A4: Yes, store in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave with a splash of stock.
This recipe gives you the authentic peri-peri flavor in a simple, one-pot meal that’s perfect for busy evenings