If you’re craving a comforting, flavor-packed meal that comes together effortlessly, you’re in for a treat with this One-Pot Nando’s Portuguese Chicken and Rice Recipe. This dish masterfully blends fragrant spices, tender chicken, and vibrant vegetables, delivering a hearty yet balanced meal that feels both special and incredibly cozy. With just one pot to clean and an explosion of bold, smoky flavors reminiscent of classic Nando’s, it’s an instant favorite for busy weeknights or casual gatherings.
Ingredients You’ll Need
Every ingredient in this One-Pot Nando’s Portuguese Chicken and Rice Recipe plays a vital role in creating its characteristic depth, color, and texture. From aromatic spices to fresh veggies and wholesome rice, they come together simply and harmoniously to develop layers of flavor you’re going to love.
- 4 pieces Chicken Thighs (Skinless and boneless): Tender and juicy, perfect for absorbing all those wonderful spices.
- 2 teaspoons Paprika: Adds smokiness and vibrant red color.
- 1 teaspoon Garlic Powder: Or swap with fresh minced garlic for a punch of boldness.
- 1 teaspoon Dried Oregano: Brings an earthy herbal note, though thyme works just as well.
- 1/2 teaspoon Cayenne Pepper (Optional): Gives a spicy kick, adjustable to your taste.
- 1 tablespoon Brown Sugar: Balances the heat and spices with a subtle sweetness.
- 1 teaspoon Cooking Salt (Kosher recommended): Essential for seasoning and enhancing all flavors.
- 2 tablespoons Extra Virgin Olive Oil: For searing—the rich base for depth.
- 1 piece Onion (Chopped): Adds sweetness and texture.
- 2 cloves Garlic (Minced): Fresh aroma that wakes up the dish.
- 1 piece Red Capsicum (Bell Pepper) (Chopped): Brings crunch and a burst of color.
- 1.5 cups Basmati Rice: Fragrant grains that soak up the stock and spices beautifully.
- 1 teaspoon Turmeric Powder: Provides a golden hue and a mild earthy flavor.
- 4 cups Chicken Stock/Broth (Low-sodium preferred): The flavorful cooking liquid that ties the dish together.
- 1 cup Frozen Peas (Optional): For pops of sweetness and vibrant green color.
- 2 tablespoons Lemon Juice: Brightens the dish with acidity and freshness.
- 1/2 teaspoon Chili Flakes (Optional): An additional layer of heat for those who like it spicy.
How to Make One-Pot Nando’s Portuguese Chicken and Rice Recipe
Step 1: Prepare the Spice Mix and Coat the Chicken
Start by combining paprika, garlic powder, oregano, brown sugar, salt, and cayenne pepper in a bowl. This magical blend is the heart of your One-Pot Nando’s Portuguese Chicken and Rice Recipe. Generously coat your chicken thighs in this mixture, making sure every piece is covered with those wonderful spices. Let it rest for a bit while you get your pot ready.
Step 2: Sear the Chicken
Heat the olive oil in a large pot over medium-high heat—this step locks in flavor and juices. Place the seasoned chicken thighs in the pot and sear for about five minutes until each side is beautifully golden brown. Once done, remove the chicken and set it aside; the browned bits left in the pot will add incredible depth to your dish.
Step 3: Sauté the Aromatics and Vegetables
Using the same pot, toss in the minced garlic and chopped onions. Sauté them until you catch that irresistible fragrant aroma and the onions turn golden, approximately 2 to 3 minutes. Next, add your diced red capsicum and keep cooking for about a minute and a half, letting everything soften and meld together in one delicious mix.
Step 4: Toast the Rice and Add Liquids
Now, stir in the basmati rice, coating each grain with the flavors left in the pot. Pour in your chicken stock along with turmeric powder and frozen peas if you’re using them. Carefully place the seared chicken thighs back on top of the rice, nestling them in like they’re getting cozy for the next part of the journey.
Step 5: Simmer to Perfection
Bring everything gently to a simmer, then reduce the heat to low. Cover the pot and let the dish cook undisturbed for about 15 minutes. Resist the urge to peek during this time — locking in that steam is key to perfectly cooked chicken and fluffy, flavorful rice.
Step 6: Resting Stage
After those 15 minutes, remove the pot from the heat but keep the lid on, allowing the dish to rest for another 10 minutes. This step helps the rice absorb any remaining moisture and lets the flavors harmonize beautifully.
Step 7: Fluff and Serve
Finally, gently fluff the rice with a fork to separate the grains and release any residual steam. Scoop the chicken and rice portions into warm bowls, adding your favorite finishing touches. You’ve just created a masterpiece with the One-Pot Nando’s Portuguese Chicken and Rice Recipe!
How to Serve One-Pot Nando’s Portuguese Chicken and Rice Recipe
Garnishes
A sprinkle of chopped green onions or fresh cilantro brings a refreshing brightness that complements the spicy, smoky chicken beautifully. For an extra creamy touch, a drizzle of Perinaise (peri-peri mayonnaise) or a squeeze of fresh lemon juice can elevate each bite even further.
Side Dishes
This dish is wonderfully filling on its own, but if you want to round out the meal, consider serving it with a crisp green salad, some roasted vegetables, or a simple garlic bread to soak up all those delicious juices.
Creative Ways to Present
For a fun twist, serve this One-Pot Nando’s Portuguese Chicken and Rice Recipe in individual mini skillets or cast iron dishes. You could also spoon it over a bed of fresh greens or lightly charred corn for added texture and color that will impress your guests visually and on the palate.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into an airtight container and store in the refrigerator. The flavors develop even more overnight, making your next meal just as delicious.
Freezing
This recipe freezes well, so portion it out into freezer-safe containers and it will keep for up to three months. Just be sure to thaw overnight in the fridge before reheating.
Reheating
To reheat, warm gently in a skillet or microwave, adding a splash of water or broth to keep the rice moist and the chicken tender. Avoid overheating to maintain the ideal texture.
FAQs
Can I use chicken breasts instead of thighs?
You can substitute chicken breasts, but thighs tend to stay juicier and more flavorful in this recipe. If you do use breasts, watch the cooking time carefully to avoid drying them out.
Is it possible to make this dish vegetarian?
Yes! Replace the chicken with hearty vegetables like mushrooms or plant-based meat alternatives and use vegetable broth instead of chicken stock for a delicious vegetarian version.
Can I use a different type of rice?
Long or medium grain rice will work fine, but basmati rice offers the best texture and aroma for this dish. Avoid quick-cooking or instant rice varieties as they won’t hold up well.
How spicy is the One-Pot Nando’s Portuguese Chicken and Rice Recipe?
It’s moderately spicy with room to adjust. Use less cayenne or chili flakes for a milder meal, or add more if you love heat. The brown sugar also helps balance the spice nicely.
What can I serve instead of peas?
Frozen peas add a sweet pop and vibrant color, but you could swap them for chopped green beans, corn, or diced carrots depending on what you have on hand.
Final Thoughts
This One-Pot Nando’s Portuguese Chicken and Rice Recipe is truly a weeknight game-changer. It offers an impressive, flavorful meal with minimal fuss and maximum satisfaction. Give it a try and watch how quickly it becomes a beloved staple in your recipe rotation. You’ll wonder why you didn’t make it sooner!
Print
One-Pot Nando’s Portuguese Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Portuguese
Description
This One-Pot Nando’s Portuguese Chicken and Rice is a flavorful, comforting dish that combines tender, spiced chicken thighs with aromatic basmati rice cooked in chicken stock and vibrant ingredients like bell pepper, turmeric, and peas. Perfect for a quick and fuss-free meal, all cooked together in one pot to lock in flavor and create a delicious, hearty dinner in just 40 minutes.
Ingredients
Chicken and Spice Mix
- 4 pieces Chicken Thighs (Skinless and boneless)
- 2 teaspoons Paprika (sweet or regular)
- 1 teaspoon Garlic Powder (or 1 tbsp fresh minced garlic)
- 1 teaspoon Dried Oregano (or substitute with thyme)
- 1/2 teaspoon Cayenne Pepper (optional)
- 1 tablespoon Brown Sugar
- 1 teaspoon Cooking Salt (kosher recommended)
Cooking Base and Vegetables
- 2 tablespoons Extra Virgin Olive Oil (or canola/vegetable oil)
- 1 piece Onion (chopped)
- 2 cloves Garlic (minced, fresh)
- 1 piece Red Capsicum (Bell Pepper, chopped)
Rice and Liquids
- 1.5 cups Basmati Rice (long or medium grain)
- 1 teaspoon Turmeric Powder
- 4 cups Chicken Stock/Broth (low-sodium recommended)
- 1 cup Frozen Peas (optional)
- 2 tablespoons Lemon Juice (or apple cider vinegar)
- 1/2 teaspoon Chili Flakes (optional)
Instructions
- Prepare the spice mix: In a mixing bowl, combine paprika, garlic powder, oregano, brown sugar, salt, and optional cayenne pepper. Coat the chicken thighs generously with this spice mix and set aside to marinate briefly.
- Sear the chicken: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Place the chicken thighs in the pot and sear for about 5 minutes until they turn golden brown. Remove the chicken from the pot and set aside.
- Sauté vegetables: In the same pot, add minced garlic and chopped onion. Sauté for 2-3 minutes until fragrant and the onion becomes golden. Add the chopped red capsicum and cook for another 1.5 minutes until softened.
- Add rice and liquids: Stir in the basmati rice, coating it well with the vegetables and oil. Pour in the chicken stock, add turmeric powder, and optional frozen peas. Mix gently to combine all ingredients.
- Combine chicken and simmer: Place the seared chicken thighs on top of the rice mixture. Bring everything to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and cook for about 15 minutes without lifting the lid, allowing the rice to absorb the flavors and cook through.
- Rest the dish: After 15 minutes, remove the pot from heat but keep the lid on. Let it rest for about 10 minutes.
- Finish and serve: Remove the lid and gently fluff the rice with a fork. Spoon the chicken and rice into bowls, drizzle with Perinaise (a peri-peri mayonnaise), and garnish with chopped green onions for a fresh finish.
Notes
- You can adjust the cayenne pepper and chili flakes to control the spice level according to your preference.
- Frozen peas are optional but add nice color and sweetness.
- Using boneless, skinless chicken thighs ensures even cooking and tenderness.
- If Perinaise is unavailable, a simple garlic aioli or mayonnaise with peri-peri sauce will work well as a drizzle.
- Do not lift the lid during cooking to ensure the rice cooks evenly and doesn’t dry out.
- Long grain basmati is preferred for fluffy rice texture.
