Why You’ll Love This Recipe
This recipe delivers bold peri-peri flavor in a complete, well-balanced meal. It is hearty, customizable in heat level, and ideal for both family dinners and meal prep.
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Nando’s Portuguese Chicken & Rice: A Bold, Comforting Peri-Peri Classic Made at Home
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Halal
Description
Nando’s Portuguese Chicken & Rice is a flavorful dish inspired by the famous peri-peri chicken, featuring tender spiced chicken served over aromatic rice cooked with peppers, garlic, and warm Portuguese spices.
Ingredients
- 1 kg chicken thighs or drumsticks
- 3 tbsp peri-peri sauce
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups long-grain rice
- 3 cups chicken stock
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 bay leaf
- 2 tbsp fresh parsley, chopped
Instructions
- In a bowl, mix peri-peri sauce, olive oil, smoked paprika, oregano, cumin, salt, and black pepper.
- Coat the chicken evenly with the marinade and let rest for at least 30 minutes.
- Grill or bake the chicken at 200°C (400°F) for 35–40 minutes until cooked through and lightly charred.
- Meanwhile, heat olive oil in a pot over medium heat and sauté onion until translucent.
- Add garlic and bell pepper, cooking for 1–2 minutes until fragrant.
- Stir in rice and bay leaf, coating the grains with oil.
- Add chicken stock, bring to a boil, then cover and simmer on low for 15–18 minutes until rice is tender.
- Remove bay leaf, fluff rice with a fork, and sprinkle with parsley.
- Serve grilled peri-peri chicken over the rice.
Notes
- Adjust peri-peri sauce quantity to control heat level.
- Chicken breasts can be used but may require shorter cooking time.
- Serve with lemon wedges or extra sauce on the side.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Portuguese
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken thighs are ideal for this recipe because they remain juicy and flavorful even after absorbing bold spices and sauce.
Peri-peri sauce provides the signature heat and tang, combining chili, vinegar, garlic, and citrus notes.
Garlic adds depth and aromatic warmth to both the chicken and the rice.
Paprika contributes smokiness and color, enhancing the Portuguese-inspired flavor profile.
Oregano adds an herbal note that balances the spice and acidity of the sauce.
Lemon juice brightens the marinade and helps tenderize the chicken.
Olive oil carries flavor and ensures even cooking while preventing dryness.
Long-grain rice forms the base of the dish, absorbing the seasoned cooking liquid for maximum flavor.
Chicken stock enhances the rice with savory richness far beyond plain water.
Onion provides sweetness and depth once softened, forming the backbone of the rice flavor.
Red bell pepper adds subtle sweetness and color, complementing the spice of the chicken.
Salt and black pepper bring balance and ensure every element is properly seasoned.
Fresh parsley finishes the dish with freshness and visual contrast.
Directions
Start by combining peri-peri sauce, garlic, paprika, oregano, lemon juice, olive oil, salt, and black pepper in a bowl. Coat the chicken thoroughly and allow it to marinate for at least 30 minutes, or longer if time allows.
Heat a large skillet or grill pan over medium-high heat. Cook the chicken until well browned on both sides and fully cooked through. Remove and rest briefly.
In the same pan, sauté onion and bell pepper until softened. Stir in the rice, allowing it to toast lightly before adding chicken stock. Bring to a gentle simmer, cover, and cook until the rice is tender and has absorbed the liquid.
Slice the chicken and serve it over the rice, spooning any remaining pan juices on top. Garnish with fresh parsley before serving.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe yields 4 servings, with one mini blooming onion per serving. Preparation time is approximately 15 minutes, and cooking time is about 12 minutes, making the total time around 27 minutes.
Servings and timing
This recipe serves four people comfortably. Preparation takes approximately 20 minutes, with 35 minutes of active cooking time.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of stock or water to restore moisture.
Variations and Customizations
This dish is highly adaptable while retaining its bold character. For a milder version, reduce the peri-peri sauce and add a touch more paprika for flavor without excess heat. If you enjoy intense spice, finish the chicken with an extra drizzle of sauce just before serving.
Chicken breasts can be substituted, though careful cooking is required to avoid dryness. I also tested this recipe with grilled vegetables added to the rice, which created a satisfying, lighter variation. Brown rice can be used, though it will require additional cooking time and liquid.
For a dairy-free and gluten-free meal, no substitutions are necessary, making this recipe naturally inclusive for many dietary needs.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 540 kcal |
| Protein | 38 g |
| Carbohydrates | 52 g |
| Fat | 22 g |
| Saturated Fat | 4 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 860 mg |
Expert Tips & Customizations
Marination Time
Allowing the chicken to marinate longer deepens flavor significantly.
Rice Flavor Boost
Cooking rice in chicken stock instead of water makes a noticeable difference.
Heat Control
Add peri-peri sauce gradually and taste as you go.
Resting the Chicken
Resting briefly before slicing keeps the meat juicy.
FAQs
Can I use store-bought peri-peri sauce?
Yes, a quality store-bought sauce works very well.
Is this dish very spicy?
The heat level is adjustable depending on the amount of peri-peri sauce used.
Can I cook the chicken in the oven?
Yes, roast at 200°C until fully cooked, then finish under the grill if desired.
What rice works best?
Long-grain white rice produces the best texture and absorption.
Can I meal prep this dish?
Yes, it stores and reheats well for several days.
What can I serve alongside it?
A simple salad or grilled vegetables pair nicely with the bold flavors.
Conclusion
Nando’s Portuguese Chicken & Rice brings together spice, comfort, and practicality in one satisfying dish. With bold seasoning and approachable preparation, it is a reliable recipe that delivers restaurant-style flavor straight from your own kitchen.
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