Chicken and rice cooked together in one pot is seriously good. The rice absorbs all the juices from the chicken and any vegetables you use, plus broth flavourings. The flavour combinations are endless. Today, we’re doing Nando’s Portuguese-style chicken and rice, complete with a drizzle of Peri-naise. So good!
Nando’s Portuguese chicken and rice
A friend of mine calls this Portuguese biryani. Which, I know, right now there are 1 billion Indians crying. To any Indian readers – sorry! I’d disown her, but she has dirt on me.😅
In her defence, it was meant as a compliment. Biryani, as every Indian knows, is the world’s best chicken and rice. So for this humble recipe to get mentioned in the same breath, well, that’s flattering!
But, today’s recipe isn’t Indian-flavoured at all. It’s a shameless Nando’s copycat. It’s their dry rub Peri Peri seasoning on chicken, with the Nando’s spicy rice – that bright yellow rice with onion, capsicum and a hint of spice. Except way better. The Nando’s version I tried for “research” was meh*. Homemade is so much tastier!
* To be fair, I have been told by reliable sources that Nando’s in Australia is very underwhelming compared to overseas, particularly in the UK and SA (where it originated).
Ingredients in Nando’s Portuguese Chicken and Rice
Nando’s is well known for their Peri Peri sauce which calls for blitzing capsicum (bell peppers) with herbs and spices (see recipe here). Today, we’re doing a copycat of the Peri Peri dry rub which is much faster to make, uses pantry staples and sticks better to the chicken for the method of cooking we’re using in this dish.
1. NANDO’S Portuguese-SEASONED chicken bites
Here’s what you need for the Nando’s Portuguese seasoned chicken. It’s essentially a streamlined take of their Peri Peri dry rub (I didn’t use silicon dioxide, acidity regulator and other scary sounding ingredients listed on the packet).
Chicken thighs – Juicier cut than breast so the chicken bites are more flavourful after the 15 minute steaming + 10 minute resting time. Actually, if I only had breast, I’d probably cook it all the way through, remove, then put it back into the pot when tossing the rice (the rice will warm the chicken through easily).
Simple Portuguese seasoning for chicken – Pantry staples! As noted above, shameless copycat of Nando’s own dry rub and also the Portuguese seasoning from Herbie’s. 🙂
Herbs and spices – Paprika, garlic powder (substitute fresh garlic), dried oregano, coriander, brown sugar and cayenne pepper for touch of warmth (feel free to omit).
Wet ingredients (to make a paste so it coats the chicken) – olive oil and lemon juice (substitute with apple cider vinegar, or other clear vinegar).
2. portuguese rice (nando’s spicy rice copycat!)
And here’s what you need for the rice. Nando’s rice is called “spicy rice” but I question the use of the word “spicy”; I really couldn’t taste any. For mine, I use the smallest hint spiciness from the chilli flakes, but you can absolutely skip it if you want.
Basmati rice – The long grains of basmati rice are great for one-pot rice cooking as it is a less sticky variety of rice so you get nice fluffy rice.
Long grain rice will also work great, and medium grain too. Jasmine and sushi rice are stickier but will work ok here. The recipe as written is not suitable for brown rice, risotto, paella rice, quinoa, faux rice, minute rice, designer rice (black rice, purple rice, wild rice etc).
Onion, garlic and red capsicum (bell pepper) – The vegetables and aromatics that add tasty flavour into this rice. Don’t skip these!
Turmeric powder – for the lovely yellow colour and warm toasty flavour.
Chilli flakes (red pepper flakes) – Optional, for a touch of warmth like the rice at Nando’s (it’s called Nando’s Spicy Rice!).
Frozen peas (OPTIONAL) – Not present at Nando’s. I added it because otherwise it’s a giant pot of yellow!
Chicken stock (broth) – Tastier than water. 🙂
3. Peri-naise – or other sauce options
The rice and the chicken is tasty as it is. But a little drizzle of Peri-naise takes it over the top – I’m talking just 1 tablespoon, not much. There’s something about the combination of a little creamy sauce and hot steamy golden rice……Nando’s figured this out decades ago. I’ve just caught on!
I’ve popped the Peri-naise recipe here in a separate recipe card because it’s worthy. I’ve linked a whole bunch of recipes to it that you will want to use it for. I used the quick dry spices version (the other option is based on a homemade Peri Peri Sauce, use that when you’ve got it :-).
OTHER QUICK SAUCE OPTIONS
Even a drizzle of plain mayonnaise (Kewpie!) would go a long way here. To make it pink, mix with a little sriracha (for grown ups) or ketchup (for the young-ones / spice wimps). Sweet chilli sauce straight from the bottle would work well here too, as would your favourite chilli crisp (combine that with kewpie!).
How to make Portuguese Chicken and Rice
This is a one pot recipe where uncooked rice gets cooked in the pot at the same time as the chicken. Though, I do insist on searing the outside of the chicken first (but keeping it raw inside), then removing before sautéing the onion and capsicum else by the time the rice is cooked, the chicken is way overcooked and dry.
Nando’s Portuguese seasoning for chicken – Mix the seasoning ingredients in a bowl, it should be like a paste, then toss with the chicken. Set aside while you prep for the rest of the recipe. It doesn’t need marinating time but if you wanted to, you could pop it in the fridge overnight.
Peri-naise – Mix the ingredients in a bowl. (In reality, I do this while the rice is cooking).
Sear chicken – Heat the oil in a large heavy based pot over high heat, then sear the chicken until the spices are sizzling on the surface of the chicken and you get a bit of colour, but it’s still raw inside. Remove the chicken with a slotted spoon to leave the fat behind.
The chicken won’t brown because the pot is too crowded. If you want golden chicken, cook the chicken in two batches (I don’t, because I’m going mid-week easy today).
Sauté – Still on high, cook the onion and garlic for a minute, then add the capsicum and keep stirring for another 1 1/2 minutes until the onion is softened.
Everything in – Add rice and stir to coat it in the tasty oil. Then add everything else – the stock, turmeric, peas etc, and put the chicken back in along with any liquid pooled in the bowl.
Steam 15 minutes – Bring the liquid to a simmer, then lower the heat so it’s simmering gently and pop the lid on. Cook for 15 minutes – no peeking, no stirring!
Stove strength for rice cooking – You need enough heat so the liquid is simmering gently, not rapidly (base will burn) but also if the heat is too weak and the water is not simmering, the rice is just sitting in hot water, bloating rather than cooking. You need bubbles, just small ones! (See video when I peek under the lid).
Rest 10 minutes – At the 15 minute mark, all the liquid should be absorbed – tilt pot to have a quick check (be quick, don’t want too much steam to escape!). Then, with the lid on, remove the pot from the stove and rest for 10 minutes.
This step is vital for rice cooking – the rice grains finish cooking properly and the wetness on the surface of the rice grains gets absorbed so your rice ends up fluffy rather than wet and mushy.
Fluff, drizzle and serve – Fluff the rice to mix the chicken through, then divide between bowls. Drizzle with a little Peri-naise (don’t skip this), sprinkle with green onions then serve!
Side note – The chicken gets stained a lovely golden colour rather than staying the dramatic Portuguese red it started off as. But the flavours are still stuck to it!
This just about qualifies as a “complete dinner” in my books, containing a whole onion, capsicum and a cup of peas (yes, onion counts towards your daily vegetable intake!). However, for some easy extra veg options, I’d suggest adding a finely diced carrot and/or fennel (sauté with the capsicum), roughly chopped kale (add it with the peas) or right at the end you could toss the rice with baby spinach (it will wilt very quickly).
Also, side note, this reheats very well! Being a fluffy-rice dish like biryani, it doesn’t congeal into a block of rice when cool. If the rice seems a little dry, just sprinkle with water before covering to reheat and it will steam back to perfection.
In any case, a drizzle of the Peri-naise can save anything.
Hope you enjoy! – Nagi x
WATCH HOW TO MAKE IT
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Nando’s Portuguese chicken and rice – one pot recipe
Ingredients
- 500g/1 lb chicken thighs , boneless, skinless, cut into bite size pieces (Note 1)
Portuguese chicken seasoning:
- 2 tsp paprika (regular/sweet, not spicy)
- 1 tsp garlic powder (substitute large garlic clove, minced)
- 1 tsp dried oregano
- 1/4 tsp coriander
- 1/4 tsp cayenne (can omit for zero spicy)
- 1 tbsp brown sugar
- 1 tsp cooking salt / kosher salt
- 1 tbsp extra virgin olive oil
- 1/2 tbsp lemon juice (substitute apple cider vinegar)
Nando’s copycat spicy rice (or not):
- 2 tbsp extra virgin olive oil
- 2 garlic cloves , finely minced
- 1 small onion , diced
- 1 red capsicum (bell pepper), deseeded, chopped into 1cm/0.4″ squares
- 1 1/2 cups basmati rice (or long grain rice or medium grain rice) (Note 2)
- 1/4 tsp chilli flakes / red pepper flakes (omit for not spicy)
- 2 tsp turmeric powder
- 2 1/4 cups chicken stock/broth , low sodium
- 1 cup frozen peas (still frozen)
- 1/2 tsp cooking salt / kosher salt
Garnishes:
- Perinaise (I use the quick dry spices version), Pink Sauce (Note 4) or any of the other sauce suggestions listed in post
- Green onion , finely sliced
Instructions
ABBREVIATED RECIPE:
- Toss chicken with seasoning, sear, remove. Sauté onion and garlic, then capsicum, stir in rice, add everything else + chicken. Steam 15 minutes covered, rest 10 minutes. Serve!
FULL RECIPE:
- Season chicken – Mix the Portuguese Chicken Seasoning ingredients in a bowl. Add chicken and toss to coat. Set aside while you prepare the rest of the ingredients, or overnight if you want (though not necessary).
- Sear – Heat the 2 tablespoons of oil in a large heavy based pot over high heat. Add the chicken and cook until the outside is sealed and gets a bit of colour (it won't go golden). Remove with a slotted spoon into a bowl, leaving oil behind in the pot.
- Sauté – Add garlic and onion into the pot, cook for 1 minute. Add capsicum and cook for 1 1/2 minutes or until onion is translucent.
- All in – Add rice and stir to coat in the tasty oil. Add remaining rice ingredients, then scatter the chicken evenly across the surface. Also add any juices accumulated in the bowl. Stir, bring to a simmer, then put the lid on and lower heat to medium low so it's simmering gently. (Note 3)
- Cook 15 minutes – Cook for 15 minutes, no peeking, no stirring! Liquid should be absorbed – tilt pot and lift lid for quick peek.
- Rest 10 minutes – Remove pot from the stove and leave to rest for 10 minutes with the lid still on.
- Fluff & serve – Remove lid, gently toss the rice. Spoon into bowls, drizzle over Peri-naise, sprinkle with green onions and serve!
Recipe Notes:
Nutrition Information:
I love a good one-pot chicken and rice recipe!
Here are some of my favourites from over the years.
Life of Dozer
After 3 months off sick and injured, he was back at his favourite beach during the sunny weekend!
Yes, sometimes a seeming chokehold is the only way I can get him to look at the camera for a happy snap. 😂
I really hadn’t planned to go in – we are just a few days out of winter, after all(!) – but I forgot his life jacket so I had to wade in to be within lunging distance, just in case. 🙂
Meanwhile, Dozer took to the water like he’d never missed a single beach day, never mind my chattering teeth. The things I do for this darn dog!!! 😊
Here in the UK Nandos’ are like a plague they’re everywhere you go.To be honest they have become what i call commercially bland and over priced, on the other hand this dish reminds of the lovely flavours of a tiny little 8 table family run restaurant i discovered way back in a back street off Camden Town London where i was brought up,brings back great memories,thanks so much.Oh by the way this was demolished by my mob of ever hungry kids,me and my wife,lovely.
I didn’t realise it was so huge over there!!
Fabulous, perfect, delicious, and will be on repeat in this household. Made it last night, and my partner (very fussy eater) was rapturous. Thank you, Nagi!
So glad it was enjoyed John! Thanks for taking the time to come back and let me know! – N x
Can I cook this in a rice cooker? Fry the chicken separately and place everything (including the fried chicken) into the rice cooker?
Yes Anon, it could! – N x
And it’ll be the normal rice cooker setting right?
This is absolutely amazing…. And easy!!!!
Yay! So glad it was enjoyed!! – N x
Nagi never disappoints! Made this for my family of 4, it’s gone! I used 1.5 lbs chicken, spinach instead of peas and topped it with Kewpie mayo and chili crisp, it was delicious and so easy in 1 pan.
AWESOME!!! So pleased to hear that Ashley! – N x
Great, yet again! Can’t fault anything, I added extra chilli, some smoked paprika and subbed half the peas with sweetcorn. It definitely channels a great paella which may be a closer cultural cousin than biryani, except for the closed lid.
I always approve of extra chilli Mike….. 🙂 Thanks for validating the parallels!!😉
I made the Portuguese chicken and rice tonight for my husband and myself. I followed it to the letter and it was absolutely delicious! Next time though I will add more chicken thighs.I was impressed at our easy it is especially when the prep is done earlier in the day. Thank you so much for sharing the recipe.
Such fantastic news about Dozer ! It’s what any dog mum does 😆😅
We used to love Silva’s Portuguese restaurant in Petersham but we have moved to Vic and cannot find any Portuguese restaurants so thank you for this 👍
I find Nando’s come and go around here! I found one at my local shopping centre which is where I tried the spicy rice 🙂 – N x
This recipe was one of the tastiest we have ever tried. Thanks so much, Nagi! 💕💕💕
Made this today and it was yummy thanks. Question, in the picture of the spices its says “Onion” but in the herb and spice notes + the ingredients, its says “garlic” and no ref to onion? So onion in or out? 😀
Looks like a cut and paste error from her other Peri Peri Chicken burger recipe where onion powder is used with the garlic being used as a substitute so I believe garlic as written in the recipe although I wouldn’t hesitate in adding some onion powder as well. You’re the cook so have fun with it. I’m looking forward to making this as well.
Hi Nagi,
the time for preparation and cooking time miss 😉
but of course, it’s on my list !
Is there something I can replace the capsicum with so the rice isn’t too plain? I despise capsicum like nothing else in the world 😵💫
I cannot believe this. This is my favourite Nandos dish and I haven’t had it for years. Was craving it so I was going to email Nagi last week and ask if she could recreate this dish but I didn’t get the time. But here it is. And Nagi’s made the recipe for 5, which is perfect for my family of 5. I have had to pinch myself. Mind officially blown. I need a sit down. This is surreal
Ha ha that’s so funny!! I didn’t actually set out to make a Nando’s copycat, it just kind of took that direction 🙂 So glad you and your fam enjoyed it Samantha!
I saw the post this morning and made it for dinner tonight. My roommate and my boyfriend both declared it delicious. Definitely don’t skip the sauce! Looking forward to leftovers for lunch at work tomorrow.
AWESOME!!! So glad you all enjoyed it Melissa! – N x
Hi Nagi
Absolutely love getting your recipes so thankyou.
I’m dyiing to try your Portuguese chicken but I’m a bit worried about the spice & chilli.
There’s 5 of us & we all tolerate chilli at different levels.
What would you suggest so I can make this so everyone can enjoy it without burning their mouths & compromising flavour.
Thankyou xx
Hi Sandy! Just skip the cayenne in the seasoning and the chilli flakes in the rice, then it will be zero spicy and people who want spice can add a chilli hit with a drizzle of sriracha – mixed in (or just drizzled separately to) the Peri-naise. 🙂 – N x
Having made this for my husband’s dinner, I never expected his reaction. He absolutely loved it and even came in the kitchen to clean the pan out with a slice of bread. If I get fed up with him, I’ll send him to you with a one way ticket!!!
WOW!! High praise!! So glad he liked it Carolyn! – N x
This was delicious! Even made the peri-naise to go with it. Definitely will be adding this to the family meal rotation.
Awesome!! Love hearing that Beth! – N x
Tried this tonight as I had chicken thighs on hand. Very delicious, perfect level of spice for our family. Made the Peri-sauce as well and will use it up on this or french fries as suggested. Thanks Nagi! Love to Dozer 💕
Hi Gail, is this meal real spicy. Do you guys like hot food, we are mostly into mild.
So glad your family enjoyed this Gail!! Thanks so much for letting me know – N x
Is American white rice considered long grain
Yes, regular (not “converted”) American white rice is usually long grain rice.
Nagi, can I just tell you again how much I love you?
Made this tonight for dinner in drab cold UK weather, absolute winner winner chicken dinner!
Delicious, sunshine on a plate and much nicer than Nando’s rice. Thank you, lots of love and a big belly rub to Dozer xxx
YAY!!! I think you might be the first in the world to make this!! other than my friend who calls it Portuguese Biryani 😂 So glad you enjoyed it!! – N x