.svg)
"
Perfect peri-peri spice level achieved!|Rice soaks up flavors beautifully!|Chicken stays incredibly moist throughout!|Saffron makes all the difference!|Kids love this mild version!|Beats takeaway every single time!|Marinade overnight for best results!|Comfort food at its finest!
"
Signature
Featured
Portuguese Chicken and Rice Recipe
Learn how to make authentic Nando's Portuguese chicken and rice recipe at home. Quick and easy recipe featuring spicy peri-peri marinade and aromatic saffron rice. How to cook restaurant-style Portuguese chicken.
Prep
20 mins
Cook
45 mins
Serve
4
Kcal
480
<ul class="ingredients-main-list"><li class="ingredients-single-item">1.5kg whole chicken, cut into 8 pieces (or use chicken thighs and drumsticks)</li><li class="ingredients-single-item">3 tbsp olive oil</li><li class="ingredients-single-item">2 tsp smoked paprika</li><li class="ingredients-single-item">1 tsp sweet paprika</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">1 tsp onion powder</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1/2 tsp cayenne pepper (adjust to taste)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">2 tbsp tomato puree</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">300g basmati rice</li><li class="ingredients-single-item">600ml chicken stock</li><li class="ingredients-single-item">1 large onion, finely diced</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">1 red bell pepper, diced</li><li class="ingredients-single-item">400g tin chopped tomatoes</li><li class="ingredients-single-item">1 tsp turmeric</li><li class="ingredients-single-item">2 bay leaves</li><li class="ingredients-single-item">Fresh coriander for garnish</li><li class="ingredients-single-item">Lemon wedges for serving</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Start by preparing your chicken marinade. In a large bowl, combine the olive oil, smoked paprika, sweet paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, black pepper, tomato puree, and lemon juice. Mix everything together until you have a vibrant red paste that smells absolutely gorgeous - this is your Portuguese-style peri-peri inspired marinade.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Add your chicken pieces to the marinade, making sure every single piece is completely coated. Use your hands to really massage the marinade into the chicken - don't be shy about it! Cover the bowl with cling film and let it marinate in the fridge for at least 2 hours, but ideally overnight. The longer you leave it, the more flavourful your chicken will be.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> When you're ready to cook, preheat your oven to 200°C. Remove the chicken from the fridge about 30 minutes before cooking to bring it to room temperature - this ensures even cooking throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Heat a large oven-safe skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken pieces skin-side down and sear for 4-5 minutes until the skin is golden and crispy. Don't move them too early - let them develop that beautiful caramelisation. Flip the pieces and sear for another 3-4 minutes on the other side.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Transfer the seared chicken to a plate temporarily. In the same pan with all those lovely caramelised bits, add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Add the basmati rice to the pan and stir it around for 2-3 minutes, letting it toast slightly and absorb all those wonderful flavours from the bottom of the pan. This step is crucial for developing depth of flavour in your rice.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Pour in the chopped tomatoes, add the turmeric and bay leaves, then gradually add the chicken stock while stirring. The mixture should be bubbling gently. Season with a pinch more salt and pepper, then nestle your seared chicken pieces back into the pan, skin-side up so it stays crispy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Transfer the entire pan to your preheated oven and bake for 25-30 minutes, or until the chicken is completely cooked through (internal temperature should reach 75°C) and the rice has absorbed most of the liquid. If the rice looks a bit dry during cooking, add a splash more stock.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Remove from the oven and let it rest for 5 minutes - this allows the flavours to settle and any remaining liquid to be absorbed. Remove the bay leaves, then garnish generously with fresh coriander and serve immediately with lemon wedges on the side for that final zesty kick that makes this dish sing.</li></ol>
FAQ for
Portuguese Chicken and Rice Recipe
What ingredients are used in Portuguese Chicken and Rice Recipe from Nando's?
Key ingredients include whole chicken, basmati rice, smoked and sweet paprika, garlic powder, onion powder, oregano, cayenne pepper, tomato purée, lemon juice, chicken stock, onions, bell peppers, and chopped tomatoes for authentic flavour.
How to cook Portuguese Chicken and Rice Recipe from Nando's at home?
Learn how to cook Nando's Portuguese Chicken and Rice Recipe from Nando's by marinating chicken in peri-peri spices, searing until golden, then baking with seasoned rice and vegetables in one pan for 25-30 minutes until tender and aromatic.
What's the best marinating time for peri-peri chicken?
For maximum flavour, marinate peri-peri chicken for at least 2 hours, but ideally overnight in the fridge. The longer marinating time allows the spices to penetrate the meat, creating more authentic Portuguese-style taste.
Can I use chicken thighs instead of whole chicken pieces?
Absolutely! Chicken thighs and drumsticks work brilliantly in this recipe. They stay juicier during cooking and absorb the peri-peri marinade beautifully, often providing even more flavour than breast meat.
What type of rice works best for Portuguese chicken and rice?
Basmati rice is ideal as it absorbs flavours well whilst maintaining separate grains. Long-grain white rice also works excellently. Avoid short-grain rice as it can become too sticky for this Portuguese-style dish.
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.