Ever tried making Nando’s Portuguese Chicken and Rice at home, only to have the chicken dry out or the rice turn out bland and sad? Trust me, I’ve been there and maybe ruined a pan or two along the way. If you want the real deal taste—like five-star restaurant stuff—without mysterious ingredients or six hours of prep, you’re in the right spot. I’m telling you, this one-pot trick will save you from flavor disaster and dirty pan overload. Every time. Let’s dig into it together!
Tips for perfect chicken and rice
Okay, confession time: my first go at Nando’s Portuguese Chicken and Rice was drama. The chicken was dry (so embarrassing) and the rice? Mushy. Ugh. So, learn from my chaos.
Honestly, marinating is the key. That Peri Peri-inspired zing isn’t optional. I usually let the chicken soak for at least half an hour. Even better if you do it overnight. Sear the chicken before anything else. Gives you that crispy skin and smokey taste which, honestly, is what everybody raves about at the actual restaurant.
Don’t overcook the rice, either. Keep an eye on the pot—trust your senses, not just the clock. Use a heavy pot with a tight lid so the rice absorbs all those spicy, citrusy juices. If you sneak a peek before it’s done, you’ll lose steam and might get half-cooked rice. That’s a recipe for heartbreak (and weird chewing moments).
Last bit—rest it. After you turn off the heat, cover and let it chill for five minutes or so. You’ll get fluffier rice, and the chicken just settles in with all those flavors. There, now you know my secrets!
“I thought I could never get restaurant flavor at home, but this was a total game-changer! My whole family kinda demolished it.” – Julia L.
About the copycat Nandos Peri Peri Sauce
Alright, you can’t really talk about Nando’s Portuguese Chicken and Rice without the legendary Peri Peri sauce. This isn’t just regular hot sauce; it’s a wild mix of spicy, tangy, and a tiny bit sweet. Folks, it’ll wake up your tastebuds if nothing else will.
The backbone is African bird’s eye chilis—yep, that’s what brings the heat. Throw in garlic, sweet red peppers, lemon (please don’t skimp on fresh lemon juice), vinegar, and a bit of smoked paprika. Some folks swear by a splash of olive oil in there, to round out the flavor and help the marinade stick.
Making your own means you get to dial the heat up or down, which to me is peak freedom. I’ve even tossed in a pinch of sugar for extra caramelization on the chicken. Store-bought works in a pinch, but honestly, the homemade stuff makes you feel like a kitchen genius. Fair warning: you’ll want to put it on everything after you taste it.
Ingredients in Nandos Portuguese Chicken and Rice
Here’s the no-nonsense shopping list for Nando’s Portuguese Chicken and Rice:
- 4 skin-on and bone-in chicken thighs (or drumsticks, let’s not get picky)
- 2 cups long-grain rice (jasmine works too, just not the quick-cook kind)
- 1 big onion, chopped up fine
- 3 garlic cloves, crushed or minced
- 1 bell pepper (red, orange, yellow, surprise me), diced
- 2-3 tablespoons copycat Nandos Peri Peri sauce (or more, live dangerously)
- Juice of 1 lemon
- 1 tablespoon smoked paprika
- Salt and black pepper, to taste
- 3 cups chicken broth
- Olive oil (a good glug for searing)
- Optional: peas, olives, or fresh parsley for topping
Trust me, keeping it simple means the flavors can do their thing.
How to make Portuguese Chicken and Rice
Not gonna lie, the best part about cooking Nando’s Portuguese Chicken and Rice is how little fuss it takes. Here’s the play-by-play:
Start off patting your chicken dry and slather it in Peri Peri sauce, a little salt, lemon juice, and paprika. Let it marinate—30 minutes is solid, overnight is next-level if you remembered in advance.
Get your biggest, heaviest pot. Add a slick of olive oil and sear the chicken, skin-side down, until it’s deeply browned (don’t scoot them around too much). Take out the chicken, toss in onions and bell peppers, cook till soft. Add garlic, cook one more minute.
Tip in your uncooked rice. Stir for just 30 seconds—get those grains coated. Add the chicken back on top, pour in broth, and bring it to a simmer. Lid on, heat down low, let it cook for 20-ish minutes. Tell yourself not to peek (easier said than done). Turn off the heat and let it rest, covered, another five mins.
Unveil your masterpiece. Fluff the rice, top with the parsley or peas—heck, even sliced olives if you’re doing extra.
Excellent for summer gatherings
Is it even a real summer party if there’s not a massive pot of Nando’s Portuguese Chicken and Rice on the table? I think not. This dish is made for bustling backyards and everyone grabbing seconds. You can prep everything ahead, too.
It saves you from sweating over a burner while your friends are hanging outside. Plop the whole pot down on a picnic table—looks impressive, tastes amazing, and somehow brings everyone sniffing around the kitchen no matter what else you serve. Sometimes I double-batch it just for leftovers (cold Nando’s chicken and rice? Better than pizza, I swear).
Bullet proof ways to serve it:
- Scoop straight from the pot, family-style—people love it
- Serve with extra lemon wedges, because tang is always good
- Add a side salad or grilled corn if you’re feeling ambitious
There’s just something about that smoky, saucy chicken and fluffy bright rice under a summer sky. No other food says “crowd-pleaser” better.
Common Questions
Q: Can I make Nando’s Portuguese Chicken and Rice without chili?
A: Totally. Just use less Peri Peri sauce or make your own milder version. The lemon and paprika will keep things interesting.
Q: What do I do if the rice is undercooked?
A: Add a splash of hot broth, cover again, and simmer a few minutes more. Happens to the best of us.
Q: Can I use chicken breast instead of thighs?
A: Sure, but watch out—they dry out faster. Add them after the rice’s halfway cooked so they stay juicy.
Q: How can I store leftovers?
A: Pop it in a sealed container in the fridge. Microwave or oven both work to reheat (sometimes I sprinkle a little water before nuking it).
Q: Is this gluten-free?
A: Yep, as long as your broth and sauce are gluten-free. Double check those labels!
Ready to cook? Here’s my best advice
If you want that Nando’s Portuguese Chicken and Rice magic, just follow the steps, don’t rush the marinating, and definitely crowd around the table. Nothing compares to everyone digging into this steaming, spicy pot—especially after all that anticipation. If you want more inspiration, you should check out this take on Nando’s Portuguese Chicken and Rice – one pot recipe – RecipeTin … and if you love one-pan magic, have a peek at One-pan Peri Peri Chicken and Rice – Nerds with Knives. Summer or just a Thursday, this one’s always a winner in my books. Try it and let me know if it rocks your kitchen like it did mine!
Nando’s Portuguese Chicken and Rice
Ingredients
Method
- Pat the chicken dry and coat it with Peri Peri sauce, lemon juice, smoked paprika, and salt. Marinate for at least 30 minutes or overnight for best results.
- In a heavy pot, add olive oil and sear the chicken skin-side down until deeply browned.
- Remove the chicken from the pot and add chopped onions and bell peppers, cooking until soft.
- Add minced garlic and cook for one more minute.
- Stir in the uncooked rice for 30 seconds to coat the grains.
- Place the chicken back on top, pour in the chicken broth, and bring to a simmer.
- Cover with a lid, reduce heat to low, and cook for approximately 20 minutes without peeking.
- After 20 minutes, turn off the heat and let the pot rest, covered, for another five minutes.
- Fluff the rice and top with parsley, peas, or olives if desired.
