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Nando’s Portuguese Chicken & Rice

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Nando’s Portuguese Chicken & Rice is a flavorful, peri‑peri‑inspired dish featuring juicy marinated chicken paired with savory, tomato‑infused rice. It delivers bold, tangy, and slightly spicy Portuguese‑African flavors in an easy homemade meal.

Ingredients

  • 1 1/2 lbs chicken thighs or drumsticks (skin‑on or skinless)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 2 tablespoons lemon juice
  • 1 tablespoon vinegar (white or red wine)
  • 2–3 tablespoons peri‑peri sauce or chili paste
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 1 1/2 cups long grain or basmati rice
  • 1 tablespoon olive oil (for rice)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 tablespoon tomato paste
  • 2 1/2 cups chicken or vegetable stock
  • 1 bay leaf
  • 1 teaspoon paprika
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. In a bowl, whisk together olive oil, garlic, smoked paprika, lemon juice, vinegar, peri‑peri sauce, oregano, salt, and pepper. Add the chicken and marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).
  2. Heat a skillet or grill pan over medium heat and cook the chicken 6–7 minutes per side, or until browned and cooked through. Remove and set aside.
  3. For the rice, heat olive oil in a pot over medium heat. Sauté chopped onion, garlic, and red bell pepper until soft (about 4–5 minutes).
  4. Stir in tomato paste and paprika, then add the rice and toast lightly for 1–2 minutes.
  5. Add stock and a bay leaf, season with salt and pepper, bring to a simmer, then reduce heat to low. Cover and cook 15–18 minutes, until rice is tender and liquid is absorbed.
  6. Remove the bay leaf and fluff the rice with a fork.
  7. Plate the rice and serve the grilled peri‑peri chicken on top or alongside. Garnish with chopped parsley and an extra squeeze of lemon if desired.

Notes

  • Use boneless chicken for quicker cooking.
  • Adjust the peri‑peri or chili paste amount to control the spice level.
  • Add peas or corn to the rice for extra veggies.
  • Substitute cauliflower rice for a low‑carb version.
  • For deeper flavor, marinate the chicken overnight.

Nutrition

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