This dish is packed with vibrant flavor, combining smoky grilled chicken with a tangy, spicy marinade and fluffy rice infused with savory herbs and spices. It’s perfect for anyone who loves bold food and easy one-plate meals. You can adjust the heat level, use your favorite chicken cuts, and make it all with pantry staples. Great for family dinners, entertaining, or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken marinade:
Chicken thighs or drumsticks (bone-in, skin-on or skinless)
Peri-peri sauce or paste (homemade or store-bought)
Garlic (minced)
Lemon juice
Olive oil
Smoked paprika
Dried oregano
Salt
Black pepper
For the rice:
Long grain or basmati rice
Onion (chopped)
Garlic (minced)
Bell peppers (diced)
Chicken broth or stock
Paprika
Bay leaf
Olive oil
Salt
Fresh parsley (for garnish)
Directions
Marinate the Chicken: In a bowl, mix peri-peri sauce, garlic, lemon juice, olive oil, paprika, oregano, salt, and pepper. Coat the chicken thoroughly, cover, and marinate for at least 1 hour (overnight for best flavor).
Cook the Chicken: Grill the marinated chicken over medium-high heat for 6–8 minutes per side, or until fully cooked and slightly charred. Alternatively, bake in the oven at 400°F (200°C) for 35–40 minutes or until golden and cooked through.
Make the Rice: In a large skillet or saucepan, heat olive oil over medium heat. Add onion and sauté until soft. Stir in garlic and bell peppers, cooking for another 2 minutes. Add rice, paprika, bay leaf, and salt. Stir to coat the rice with oil and spices. Pour in the chicken broth, bring to a boil, then reduce heat, cover, and simmer for 15–18 minutes or until the rice is cooked and the liquid is absorbed.
Serve: Fluff the rice with a fork and remove the bay leaf. Plate the rice and top with grilled chicken. Garnish with chopped parsley and an optional lemon wedge.
Servings and timing
This recipe serves 4 people. Preparation time is about 15 minutes, marinating time is at least 1 hour, and cooking time is around 40 minutes. Total time (with marination): approximately 1 hour 55 minutes.
Variations
Spice Level: Use mild or hot peri-peri sauce based on your heat preference.
Boneless Option: Use boneless thighs or breasts for quicker cooking.
Vegetable Rice: Add peas, corn, or diced tomatoes for extra flavor and nutrition.
Oven-Baked: Bake both the chicken and rice together in one dish for an easy all-in-one bake.
Lemon-Herb Twist: Add lemon zest and fresh thyme to the rice for a bright, citrusy note.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat chicken and rice together in the microwave or in a skillet with a splash of water or broth. For best texture, reheat the chicken in the oven at 350°F (175°C) until warmed through. You can also freeze individual portions for up to 2 months.
FAQs
What is peri-peri sauce?
Peri-peri sauce is a spicy, tangy chili sauce made with African bird’s eye chili, garlic, lemon, and vinegar. It’s the signature flavor in Portuguese-style grilled chicken.
Can I make my own peri-peri sauce?
Yes, blend chilies, garlic, lemon juice, vinegar, smoked paprika, and olive oil for a homemade version.
Is this dish very spicy?
It can be, but you can control the heat by using a mild peri-peri sauce or adding less chili.
Can I use chicken breast?
Yes, but reduce the cooking time to avoid drying out the meat. Boneless thighs are also a great option.
What kind of rice should I use?
Long grain or basmati rice works well. Avoid sticky or short-grain rice for this dish.
Can I grill the chicken indoors?
Absolutely. Use a grill pan or broil the chicken in the oven for a similar effect.
What can I serve with this?
A fresh salad, grilled corn, or steamed vegetables are great sides to complement the dish.
Can I make this ahead of time?
Yes, marinate the chicken and prep the rice ahead. Cook just before serving for best flavor and texture.
Is this recipe gluten-free?
Yes, as long as your peri-peri sauce and chicken broth are gluten-free.
How do I make it less spicy for kids?
Use a mild marinade and reduce or omit the chili-based ingredients. Serve with yogurt or a cooling dip on the side.
Conclusion
Nando’s Portuguese Chicken and Rice is a mouthwatering, flame-kissed dish full of bold, spicy, and savory flavors. With juicy marinated chicken and fragrant rice, it’s a satisfying meal that brings the taste of your favorite restaurant right to your kitchen. Whether for a weekend dinner or meal prep, this dish is sure to become a go-to favorite.
Nando’s Portuguese Chicken and Rice is a fiery and flavorful dish inspired by the popular restaurant classic. Juicy, marinated chicken is grilled or roasted and served over aromatic rice cooked with peppers, onions, and savory spices for a bold and satisfying meal.
Author:Catherine
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:1 hour 55 minutes (including marinating)
Yield:4 servings
Category:Main Course
Method:Grilled or Baked
Cuisine:Portuguese
Diet:Gluten Free
Ingredients
4 chicken thighs or drumsticks (bone-in or boneless)
3 tbsp peri-peri sauce or paste (store-bought or homemade)
2 cloves garlic, minced
2 tbsp lemon juice
1 tbsp olive oil
1 tsp smoked paprika
1 tsp dried oregano
Salt and black pepper, to taste
1 cup long grain or basmati rice
1 small onion, chopped
2 cloves garlic, minced
1 bell pepper, diced
2 cups chicken broth or stock
1/2 tsp paprika
1 bay leaf
1 tbsp olive oil
Salt, to taste
Fresh parsley, chopped (for garnish)
Instructions
In a bowl, mix peri-peri sauce, garlic, lemon juice, olive oil, paprika, oregano, salt, and pepper. Add chicken and coat well. Cover and marinate for at least 1 hour or overnight.
Grill the chicken over medium-high heat for 6–8 minutes per side, or until cooked through and slightly charred. Alternatively, bake at 400°F (200°C) for 35–40 minutes.
In a large skillet or saucepan, heat olive oil over medium heat. Add onion and sauté until softened, then stir in garlic and bell peppers and cook for 2 more minutes.
Add rice, paprika, bay leaf, and salt. Stir to coat the rice in the spices and vegetables. Pour in chicken broth and bring to a boil.
Reduce heat to low, cover, and simmer for 15–18 minutes, or until rice is tender and liquid is absorbed.
Fluff the rice with a fork and discard the bay leaf. Plate the rice and top with grilled chicken. Garnish with fresh parsley and serve with lemon wedges if desired.
Notes
Adjust spice level by choosing mild or hot peri-peri sauce.Use boneless chicken for quicker cooking.Add vegetables like peas, corn, or tomatoes to the rice for variety.Bake chicken and rice together in one dish for convenience.Serve with a cooling yogurt dip to offset the heat for kids.
