Better Than Takeout: Nando's Portuguese Chicken and Rice Delight
Skip the delivery fee and make this juicy Nando’s Portuguese Chicken and Rice at home. Bold peri-peri flavor meets perfectly spiced rice!
It’s 6pm. You’re tired. You’re craving that famous flame-grilled heat from your favorite chicken joint.
Stop right there. Put down the delivery app and grab your apron. This Nando’s Portuguese Chicken and Rice is about to change your life.
It brings the heat. It brings the flavor. It’s the ultimate summer weeknight dinner that feels like a total treat.
Why You’ll Love This Recipe
This dish is a total flavor bomb that hits every single spot. You get juicy, charred chicken paired with savory vegetable rice that’s better than any side dish.
It is incredibly budget-friendly compared to eating out. Plus, you can control the spice level exactly how you like it. Your family will think you ordered from a restaurant, but your wallet will know better.
Simple Method
Making this Nando’s Portuguese Chicken and Rice is surprisingly straightforward. You marinate the chicken, fire up the grill, and let the rice simmer while the meat chars. It’s a streamlined process that ensures everything finishes at the same time. Even a beginner can master this one-pan style rice and grilled chicken combo.
Ingredients You’ll Need
Most of these are pantry staples or easy-to-find items at your local grocery store.
- 1 kg chicken thighs, bone-in and skin-on
- 120 ml Peri-Peri sauce
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 300 g long-grain white rice
- 600 ml chicken stock
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 100 g frozen peas
- 1 lemon, cut into wedges
- Fresh cilantro for garnish
Step-by-Step
- In a large bowl, coat the chicken thighs thoroughly with 80ml of Peri-Peri sauce and marinate in the refrigerator for at least 4 hours.
- Preheat the grill or a griddle pan to medium-high heat.
- Place chicken on the grill and cook for 25-30 minutes, turning occasionally and basting with the remaining Peri-Peri sauce until the internal temperature reaches 74 degrees Celsius.
- While the chicken is cooking, heat olive oil in a large saucepan over medium heat.
- Sauté the onion, garlic, and red bell pepper for 5 minutes until softened.
- Stir in the rice, turmeric, and smoked paprika, coating the grains in the oil and spices.
- Add the chicken stock and bring to a boil; reduce heat to low, cover, and simmer for 15-18 minutes.
- Stir in the frozen peas during the last 3 minutes of rice cooking time.
- Fluff the rice with a fork and serve immediately alongside the grilled chicken.
- Garnish with lemon wedges and fresh cilantro.
Best Ways to Enjoy It
Serve this hot while the chicken skin is still crispy and juicy. A big squeeze of fresh lemon over the rice brightens everything up instantly. Pair it with a simple green salad or some grilled corn for the full Portuguese-style feast. This is the perfect meal for a casual summer gathering with friends.
Storage & Reheating
Leftovers make the absolute best meal prep lunches for the next day. Store the chicken and rice in airtight containers for up to 3 days. Reheat in the microwave until steaming hot throughout. If the rice feels dry, add a tiny splash of water before heating. The flavors actually deepen and improve after sitting overnight.
Pro Tips
- Marinate the chicken overnight for the deepest flavor infusion.
- Use bone-in thighs to ensure the meat stays incredibly juicy.
- Don’t skip the basting step while grilling the chicken.
- Rinse your rice first to remove excess starch for fluffier grains.
- Keep the lid on the rice to trap all that precious steam.
- Let the chicken rest for 5 minutes before serving.
Ways to Switch It Up
- Use chicken breasts if you want a leaner, quicker option.
- Add sliced chorizo to the rice for an extra smoky kick.
- Swap frozen peas for corn or diced carrots if you prefer.
- Increase the Peri-Peri sauce amount for a serious heat boost.
FAQs
Can I make this in the oven?
Yes, you can roast the chicken at 200°C for about 35 minutes instead. You might miss the charred grill flavor, but it’s still delicious.
What kind of Peri-Peri sauce should I use?
Any brand works, but Nando’s bottled sauce gives the most authentic flavor. Choose your preferred heat level!
Can I use brown rice?
You can, but you’ll need more liquid and a longer cooking time. Stick to white rice for the classic texture.
Trust me, once you try this, you’ll never call for takeout again. It’s bold, it’s easy, and it’s pure comfort food.
— Jasmine
Ingredients
Method
- In a large bowl, coat the chicken thighs thoroughly with 80ml of Peri-Peri sauce and marinate in the refrigerator for at least 4 hours.
- Preheat the grill or a griddle pan to medium-high heat.
- Place chicken on the grill and cook for 25-30 minutes, turning occasionally and basting with the remaining Peri-Peri sauce until the internal temperature reaches 74 degrees Celsius.
- While the chicken is cooking, heat olive oil in a large saucepan over medium heat.
- Sauté the onion, garlic, and red bell pepper for 5 minutes until softened.
- Stir in the rice, turmeric, and smoked paprika, coating the grains in the oil and spices.
- Add the chicken stock and bring to a boil; reduce heat to low, cover, and simmer for 15-18 minutes.
- Stir in the frozen peas during the last 3 minutes of rice cooking time.
- Fluff the rice with a fork and serve immediately alongside the grilled chicken.
- Garnish with lemon wedges and fresh cilantro.
