Nando’s Portuguese Chicken and Rice

This Nando’s Portuguese Chicken and Rice recipe brings bold, spicy, and deeply satisfying flavors right to my kitchen. Inspired by the famous Nando’s peri-peri chicken, it’s marinated in a zesty, garlicky chili sauce and served with seasoned, fluffy rice. I love how every bite is packed with flavor, heat, and comfort.

Why You’ll Love This Recipe

I love how this dish tastes like something straight from a restaurant, yet it’s easy to make at home. The chicken is juicy and full of smoky, spicy flavor, thanks to the marinade. The rice is cooked with garlic, spices, and just enough heat to balance it all. It’s great for dinner, meal prep, or impressing guests with a Portuguese-style feast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:

• Chicken thighs or drumsticks (bone-in or boneless)

• Olive oil

• Garlic cloves

• Lemon juice

• Red chili or peri-peri sauce

• Smoked paprika

• Ground cumin

• Oregano

• Salt and pepper

For the rice:

• Long grain rice or basmati rice

• Olive oil or butter

• Onion, finely chopped

• Garlic, minced

• Chicken broth or water

• Bay leaf

• Smoked paprika

• Ground turmeric (optional, for color)

• Salt and pepper

• Chopped fresh parsley (for garnish)

Directions

1. I blend olive oil, garlic, lemon juice, chili, paprika, cumin, oregano, salt, and pepper to make the marinade.

2. I coat the chicken with the marinade, cover, and refrigerate for at least 2 hours (or overnight for best flavor).

3. I preheat the oven to 400°F (200°C) or heat a grill pan over medium-high heat.

4. I bake or grill the chicken for 25–30 minutes (flipping halfway if grilling), until fully cooked and lightly charred.

5. While the chicken cooks, I heat oil in a saucepan and sauté onion and garlic until soft.

6. I stir in the rice, paprika, turmeric, and bay leaf, then pour in the broth. I bring it to a boil, cover, and reduce heat to low.

7. I simmer for 15–18 minutes until the rice is tender and liquid absorbed. I let it rest for 5 minutes, then fluff with a fork.

8. I serve the chicken over the seasoned rice and garnish with fresh parsley or lemon wedges.

Servings and timing

This recipe serves 4 people and takes about 1 hour total, including marinating time (20 minutes prep, 30–35 minutes cooking).

Variations

• I swap chicken thighs for boneless breasts or wings depending on what I have.

• I make the marinade spicier with extra chili or peri-peri sauce.

• For a smoky twist, I grill the chicken over charcoal.

• I stir peas or roasted red peppers into the rice for added color and flavor.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. I reheat the chicken and rice together in the microwave or on the stovetop with a splash of water or broth to keep it moist. I can also freeze the cooked chicken separately for up to 2 months.

FAQs

Can I use store-bought peri-peri sauce?

Yes, I often use bottled peri-peri sauce to save time. It gives great flavor and saves a step in the marinade.

How spicy is this dish?

It depends on the chili or sauce I use. I can make it mild or very spicy by adjusting the amount of chili in the marinade.

Can I make this with boneless chicken?

Yes, I use boneless thighs or breasts for quicker cooking, but I prefer bone-in for the juiciest result.

What’s the best rice for this dish?

I like long grain or basmati rice—they stay fluffy and soak up all the flavors well.

Can I cook this in one pan?

I cook the chicken and rice separately for the best texture, but I’ve baked them together in a casserole dish for a one-pan version.

Conclusion

Nando’s Portuguese Chicken and Rice is one of my favorite ways to bring restaurant-style flavor home. It’s spicy, satisfying, and full of bold, vibrant ingredients that come together beautifully. Whether I’m feeding family or friends, this dish always gets rave reviews.

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