Nando’s Portuguese Chicken and Rice: 1-Pan Bold Spice, Family-Style Favorite
A bold and flavorful one-pan dish with peri-peri marinated chicken baked over spiced tomato rice. Inspired by Nando’s, perfect for a satisfying dinner.
Ingredients
4–6 bone-in chicken thighs or drumsticks
4 garlic cloves
1 teaspoon smoked paprika
1/2 teaspoon chili flakes
2 tablespoons olive oil
Juice of 1 lemon
1 tablespoon white vinegar
1/2 teaspoon dried oregano
1 onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 1/2 cups long-grain rice
2 1/2 cups chicken broth
1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
-
Blend marinade ingredients: garlic, paprika, chili, olive oil, lemon juice, vinegar, oregano, salt, and pepper.
-
Marinate chicken for at least 30 minutes.
-
Preheat oven to 400°F (200°C). Sear chicken in oven-safe skillet until golden; remove and set aside.
-
Sauté onion and garlic. Add tomato paste, rice, paprika, bay leaf, and reserved marinade. Stir in broth.
-
Nestle chicken into rice. Bring to simmer, then transfer to oven.
-
Bake 25–30 minutes until rice is tender and chicken is fully cooked.
-
Let rest 5 minutes, garnish with parsley, and serve.
Notes
Use basmati for a fluffier texture. Add red bell peppers or peas for extra flavor. Adjust chili to desired spice level.