Print

Nando’s Portuguese Chicken and Rice

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Nando’s Portuguese Chicken and Rice is a fiery, flavor-packed one-pan meal featuring tender marinated chicken thighs and fragrant tomato rice. Inspired by the iconic peri-peri flavors of Nando’s, this dish is perfect for spice lovers craving a bold, satisfying dinner with minimal effort.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes (plus marinating time)
  • Yield: 4 servings
  • Category: Dinner, Main Course
  • Method: Stovetop, Grill, Oven-Baked (optional)
  • Cuisine: Portuguese, South African-Inspired
  • Diet: Gluten Free

Ingredients

  • For the Chicken:
  • 4 chicken thighs (bone-in, skin-on or boneless)
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp smoked paprika
  • 1–2 tbsp red chili or peri-peri sauce
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • For the Rice:
  • 1 cup long grain or basmati rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 2 tbsp tomato paste
  • 2 cups chicken broth
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Fresh parsley, for garnish

Instructions

  1. In a bowl, mix olive oil, lemon juice, garlic, smoked paprika, chili sauce, oregano, salt, and pepper to make the marinade.
  2. Coat chicken thighs in the marinade and refrigerate for at least 30 minutes, or overnight for best flavor.
  3. Heat olive oil in a large skillet. Sauté chopped onion, garlic, and red bell pepper until softened, about 5 minutes.
  4. Add tomato paste and smoked paprika; cook for 1 minute to deepen the flavor.
  5. Stir in the rice to coat, then pour in chicken broth. Season with salt and pepper. Bring to a boil.
  6. Reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is absorbed.
  7. While rice cooks, grill, pan-sear, or roast the marinated chicken until fully cooked and slightly charred.
  8. Serve chicken over the tomato rice and garnish with fresh parsley.

Notes

  • Swap chicken thighs for drumsticks or breasts.
  • Add green peas or spinach to the rice for extra veggies.
  • Use hot peri-peri sauce or cayenne pepper for more heat.
  • Grill chicken on a barbecue for added smokiness.
  • Try a one-pan baked version by placing chicken over rice in an oven-safe dish and baking at 375°F (190°C) until done.

Nutrition

Find it online: https://juliameals.com/nandos-portuguese-chicken-and-rice/