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.
A one-pot Nando’s-inspired Portuguese Chicken and Rice — tender, spiced chicken and golden turmeric rice cooked together for a bold, flavorful meal. Packed with smoky paprika, garlic, and herbs, it’s hearty, vibrant, and easy to make at home.
Ingredients
For the chicken:
500 g Chicken thighs, boneless and skinless, cut into bite-size pieces
Portuguese Chicken Seasoning:
2 tsp Paprika
1 tsp Garlic powder (or 1 large 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, chopped into 1 cm 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
Instructions
Combine all Portuguese Chicken Seasoning ingredients in a bowl. Add chicken and toss to coat evenly. Set aside (or marinate overnight).
Heat 2 tbsp olive oil in a large pot over high heat. Sear the chicken pieces until lightly browned, then remove and set aside.
In the same pot, sauté garlic and onion for 1 minute. Add capsicum and cook another 2 minutes until softened. Stir in the rice to coat in the spiced oil.
Add chilli flakes, turmeric, chicken stock, peas, and salt. Stir briefly, then scatter chicken over the top along with any juices.
Bring to a simmer, cover with a lid, and reduce heat to medium-low. Cook for 15 minutes without lifting the lid.
Remove from heat and let rest, covered, for 10 minutes. Fluff the rice with a fork and mix gently.
Serve warm, topped with perinaise or pink sauce and a sprinkle of green onions.
Notes
For a milder version, omit cayenne and chilli flakes.
Use chicken breast if preferred, but thighs stay juicier.
Vegetable stock works for a lighter version.
Add extra veggies like zucchini, corn, or spinach.
Resting the rice ensures it stays fluffy and not sticky.
Serve with salad, garlic bread, or roasted vegetables for a full meal.
