Can I use chicken breast instead of thighs?

Yes, but it can dry out more easily. If using breast, sear it lightly and consider reducing cook time a bit—or cut it into thicker chunks so it stays tender.

Can I make Nando’s Portuguese Chicken and Rice with brown rice?

You can, but brown rice takes longer and needs more liquid. If you do, expect to add extra broth and increase cook time (brown rice varies a lot by brand).

How do I store leftovers?

Pop leftovers in an airtight container and refrigerate for up to 3–4 days . Reheat with a splash of broth or water so the rice stays fluffy.

Is Perinaise required?

Not required—but it is highly encouraged if you like creamy, tangy sauces. You can substitute pink sauce, garlic mayo, or a drizzle of hot sauce.

Can I add vegetables?

Absolutely. Frozen corn, diced carrots, or chopped spinach (stirred in at the end) are all great.

Nando’s Portuguese Chicken and Rice: Irresistible 1-Pot Joy

Description

Nando’s Portuguese Chicken and Rice is a bold, one-pot dinner with juicy spiced chicken, golden turmeric rice, peppers, and fresh herbs—easy, cozy, and full of flavor.

Ingredients

Scale

For the Chicken

2 lbs boneless, skinless chicken thighs
2 tsp paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp ground coriander
¼ tsp cayenne pepper (optional)
1 tbsp brown sugar
1½ tsp kosher salt

For the Cooking Base

2 tbsp extra virgin olive oil
2 tbsp lemon juice
4 garlic cloves, minced
1 medium onion, diced
1 red bell pepper, diced

For the Rice

1½ cups basmati rice, rinsed
½ tsp chili flakes (optional)
½ tsp turmeric powder
3 cups chicken stock (low sodium)
½ cup frozen peas (optional)

For Garnish

Perinaise or preferred sauce
Chopped green onions or fresh cilantro

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Instructions

In a bowl, mix all chicken seasoning ingredients. Coat chicken thighs evenly and set aside.
Heat olive oil in a large pot over medium-high heat. Sear chicken for about 5 minutes until golden. Remove and set aside.
In the same pot, sauté garlic and onion for 1 minute until fragrant. Add red bell pepper and cook 1–2 minutes more.
Stir in rice, coating it well in the oil. Add chicken stock, turmeric, chili flakes, and peas if using.
Place chicken on top, bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes.
Remove from heat and let rest uncovered for 10 minutes.
Fluff rice gently, garnish, and serve with Perinaise.

Notes

Chicken thighs stay juicier than breasts, but breasts can be used if watched closely.

For milder flavor, skip cayenne and chili flakes.

Leftovers reheat beautifully with a splash of broth.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: One Pot / Stovetop
Cuisine: Portuguese-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 20 g
Saturated Fat: 4.5 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 135 mg