Nando’s Portuguese Chicken and Rice – One Pot Recipe

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor yet comes together with minimal effort. Everything cooks in one pot — which means fewer dishes — and the result is perfectly seasoned chicken nestled in golden, aromatic rice. The spices, herbs, and capsicum give it that signature Portuguese-style warmth, and the peri-naise or pink sauce on top adds the perfect creamy finish. It’s a complete, hearty meal that always satisfies.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the chicken:
500g chicken thighs, boneless and skinless, cut into bite-size pieces

Portuguese chicken seasoning:
2 tsp paprika
1 tsp garlic powder (or 1 large garlic clove, minced)
1 tsp dried oregano
1/4 tsp ground coriander
1/4 tsp cayenne pepper (optional)
1 tbsp brown sugar
1 tsp cooking salt
1 tbsp extra virgin olive oil
1/2 tbsp lemon juice (or apple cider vinegar)

For the spicy rice:
2 tbsp extra virgin olive oil
2 garlic cloves, finely minced
1 small onion, diced
1 red capsicum, deseeded and chopped into 1cm squares
1 1/2 cups basmati rice (or long grain rice)
1/4 tsp chilli flakes (optional)
2 tsp turmeric powder
2 1/4 cups chicken stock, low sodium
1 cup frozen peas
1/2 tsp cooking salt

To serve:
Perinaise or pink sauce
Green onions, finely sliced

Directions

I start by mixing all the Portuguese Chicken Seasoning ingredients in a bowl. I add the chicken pieces, toss them well to coat evenly, and set them aside while I prepare the rest of the dish (or refrigerate overnight if I have time).

Next, I heat 2 tablespoons of olive oil in a large heavy-based pot over high heat. I add the seasoned chicken and sear it until the pieces are sealed and lightly colored, then remove them with a slotted spoon, leaving the flavored oil in the pot.

In the same pot, I sauté the minced garlic and diced onion for about 1 minute, then add the chopped red capsicum and cook for another 1–2 minutes until the onion turns translucent. I stir in the rice, coating it in the spiced oil.

Then I add the chilli flakes, turmeric, chicken stock, peas, and salt. I stir briefly, then scatter the seared chicken pieces evenly over the surface, along with any juices from the bowl. I bring everything to a gentle simmer, cover with a lid, and reduce the heat to medium-low. I let it cook for 15 minutes without lifting the lid or stirring.

After 15 minutes, I remove the pot from the heat and let it rest, still covered, for another 10 minutes. This allows the rice to finish steaming and stay fluffy.

Finally, I remove the lid, gently fluff the rice with a fork, and toss everything together. I serve it in bowls, topped with a drizzle of peri-naise or pink sauce and a sprinkle of chopped green onions.

Servings and Timing

This recipe serves 5 people and takes around 50 minutes total — about 15 minutes of prep, 25 minutes of cooking, and 10 minutes of resting time. It’s perfect for busy nights when I want something comforting but full of bold flavor.

Variations

I sometimes make it milder by omitting the cayenne and chilli flakes, especially when cooking for kids. For extra heat, I add a splash of hot sauce to the rice. If I want more veggies, I mix in diced zucchini, corn, or baby spinach before the final resting stage. I’ve also made this recipe with prawns or tofu instead of chicken for a lighter twist.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. To reheat, I add a splash of water and gently warm it on the stove or in the microwave until hot. I don’t recommend freezing this dish, as the rice can dry out once thawed.

FAQs

Can I use chicken breast instead of thighs?

Yes, but thighs stay juicier. If using breast, I cook it through first and stir it back in after the rice has rested.

Can I make this less spicy?

Definitely — just skip the cayenne and chilli flakes.

What kind of rice works best?

I prefer basmati for its fragrance and texture, but long-grain rice works just as well.

Can I use vegetable stock instead of chicken?

Yes, vegetable stock works perfectly for a lighter version.

How do I know the rice is cooked properly?

The liquid should be absorbed, and the grains should be tender and fluffy.

Can I double this recipe?

Yes, I double everything and use a large pot — just keep the same ratios.

Can I add more vegetables?

Absolutely! Capsicum, corn, peas, or even spinach work beautifully.

What can I serve with this?

I like it with a simple salad, garlic bread, or roasted vegetables.

What is peri-naise?

It’s a creamy sauce made from mayonnaise and peri-peri seasoning — perfect for drizzling over the rice.

Can I make it ahead?

Yes, it reheats beautifully and the flavors deepen overnight.

Conclusion

This Nando’s Portuguese Chicken and Rice is a one-pot wonder that brings bold, spicy flavor to the table with minimal effort. I love how the chicken and rice cook together, soaking up all those aromatic spices for a meal that’s hearty, vibrant, and utterly delicious. Whether for weeknight dinners or casual entertaining, it’s a guaranteed crowd-pleaser that rivals any restaurant version.