Nando’s Portuguese Chicken and Rice – The Best 2026 One-Pot Dinner Recipe
Experience the vibrant flavors of Nando’s Portuguese Chicken and Rice with this easy one-pot dinner recipe. Marinated chicken thighs are seared to golden perfection, then simmered with aromatic rice, smoky spices, and fresh vegetables for a hearty and delicious meal that’s perfect for a weeknight dinner or weekend gathering.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Portuguese
Ingredients
Scale
Chicken Marinade
- 6 chicken thighs or drumsticks
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 2 teaspoons smoked paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Rice and Vegetables
- 1 tablespoon olive oil (for rice)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 ½ cups long-grain rice, rinsed
- 2 ½ cups chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, lemon juice, minced garlic, smoked paprika, cayenne pepper, dried oregano, salt, and black pepper. Coat the chicken thighs or drumsticks thoroughly with the marinade and let them marinate for at least 1 hour to absorb the flavors.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken and sear for 4–5 minutes on each side until the chicken is golden brown. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the diced onion and red bell pepper. Cook over medium heat until the vegetables are soft and translucent, about 5 minutes. Stir in the tomato paste and paprika, cooking for an additional 1 minute to deepen the flavors.
- Cook the Rice with Chicken: Add the rinsed long-grain rice to the skillet, stirring to coat it with the vegetables and tomato paste mixture. Pour in the chicken broth and season with salt and pepper to taste. Nestle the seared chicken pieces into the rice mixture. Bring to a boil, then reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 20–25 minutes, or until the rice is tender and the chicken cooked through.
- Rest and Serve: Remove the skillet from heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork, garnish with chopped fresh parsley, and serve with lemon wedges on the side for squeezing over the dish.
Notes
- For best flavor, marinate the chicken overnight if time allows.
- Use bone-in chicken thighs or drumsticks for juicier meat and richer taste.
- Make sure to rinse the rice to remove excess starch for fluffier rice.
- You can adjust the cayenne pepper amount to control the heat level.
- If you prefer, substitute chicken broth with vegetable broth to make a lighter version.
- Leftovers can be stored in the refrigerator for up to 3 days.
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