Nando’s Portuguese Chicken & Rice

Nando’s Portuguese Chicken & Rice is a flavorful, spicy, and satisfying dish inspired by the famous peri-peri chicken meals served at Nando’s restaurants. With juicy marinated chicken and a rich, tomato-infused rice, this homemade version brings bold, zesty Portuguese-African flavors to my kitchen without needing to eat out.

Why You’ll Love This Recipe

I love how this dish delivers deep flavor with just a bit of prep and spice. The chicken is marinated in a bold peri-peri-style sauce, giving it that signature Nando’s taste—smoky, spicy, and tangy. Paired with savory rice cooked in stock, garlic, and tomato, it’s a complete meal that feels special but is easy to make at home. Plus, it’s great for weeknights or casual entertaining.

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 (skin-on or skinless, depending on preference)

• Olive oil

• Garlic (minced)

• Smoked paprika

• Lemon juice

• Vinegar

• Peri-peri sauce or chili paste

• Dried oregano

• Salt and pepper

For the Rice:

• Long grain or basmati rice

• Olive oil

• Onion (chopped)

• Garlic (minced)

• Red bell pepper (chopped)

• Tomato paste

• Chicken or vegetable stock

• Bay leaf

• Paprika

• Salt and pepper

• Fresh parsley (optional, for garnish)

Directions

1. I start by marinating the chicken in olive oil, garlic, paprika, lemon juice, vinegar, peri-peri sauce, oregano, salt, and pepper. I let it sit for at least 30 minutes—or overnight for deeper flavor.

2. I heat a skillet or grill pan over medium heat and cook the chicken until browned and cooked through, about 6–7 minutes per side. I set it aside while I make the rice.

3. For the rice, I sauté chopped onions, garlic, and red bell pepper in olive oil until soft.

4. I stir in the tomato paste, paprika, and rice, letting it toast lightly before adding stock and a bay leaf.

5. I bring it to a simmer, cover, and cook on low for about 15–18 minutes, until the rice is fluffy and liquid is absorbed.

6. I remove the bay leaf, fluff the rice with a fork, and serve it with the grilled chicken on top or on the side.

7. I like to finish with a sprinkle of chopped parsley and an extra squeeze of lemon.

Servings and timing

This recipe serves 4 people. It takes about 15–20 minutes to prep, 30 minutes to marinate the chicken (or longer if I prep ahead), and about 25 minutes to cook everything. Altogether, I can have it on the table in about an hour.

Variations

Sometimes I use boneless chicken for quicker cooking. If I want less spice, I reduce the chili sauce and add a bit of honey or sugar to the marinade for balance. For extra veggies, I stir in peas or corn to the rice. I’ve also made it with cauliflower rice for a low-carb version.

storage/reheating

Leftovers keep well in the fridge for up to 3 days. I store the chicken and rice separately in airtight containers. To reheat, I use a skillet with a splash of water or stock to keep the rice moist. The chicken reheats best in the oven or air fryer to keep the edges crisp.

FAQs

What is peri-peri sauce made of?

Peri-peri sauce is typically made with African bird’s eye chili, garlic, vinegar, lemon juice, oil, and herbs. I can buy it bottled or make a homemade version.

Can I bake the chicken instead of grilling?

Yes, I often bake it at 400°F (200°C) for about 30–35 minutes, or until it’s golden and cooked through. It still comes out juicy and flavorful.

Is this dish very spicy?

It depends on the peri-peri sauce I use. I can control the heat by adjusting the amount of chili or choosing a mild version.

Can I make the rice in advance?

Definitely. I make the rice ahead and reheat it when serving. I add a splash of broth while reheating to bring back moisture.

What can I serve with it?

I sometimes serve it with a side salad, grilled veggies, or extra lemon wedges. It’s also great with a dollop of yogurt or a creamy sauce to cool the heat.

Conclusion

Nando’s Portuguese Chicken & Rice is one of my favorite meals to make when I want something bold, comforting, and full of flavor. It’s spicy, savory, and satisfying with just the right balance of heat and heartiness. Whether I’m cooking for myself or feeding a crowd, this dish always brings that flame-grilled goodness I crave.

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