Can I use brown rice?

While this recipe is optimized for white rice, brown rice can work with adjusted liquid and cooking time. Add 1/4 cup more stock and extend cooking to 25 minutes, then rest as directed.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water to restore moisture. Not suitable for freezing as rice can dry out.

It’s customizable. The cayenne and chilli flakes add mild heat, but both can be omitted for a completely mild version without losing flavor.

Nando’s Portuguese Chicken and Rice: Great for fuss-free family meals

Name: Nando’s Portuguese Chicken and Rice
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Portuguese / South African
Ingredients: — The Peri-Peri Marinade —; 1 large red bell pepper, roughly chopped; 4–6 Bird’s Eye chilies (adjust for heat level, or use Thai red chilies); 4 cloves garlic, peeled; ¼ cup olive oil; ¼ cup fresh lemon juice; 2 tablespoons red wine vinegar; 1 tablespoon smoked paprika; 1 tablespoon dried oregano; 1 teaspoon salt; ½ teaspoon black pepper; — The Chicken —; 4 chicken leg quarters (or bone-in skin-on thighs); — The Nando’s Style Rice —; 2 tablespoons vegetable oil; 1 small onion, finely diced; 1 red bell pepper, finely diced; 1 ½ cups long-grain or Basmati rice, rinsed; ½ teaspoon turmeric powder (for that signature yellow color); ½ teaspoon paprika (or cayenne for heat); 3 cups chicken broth; ½ cup frozen peas (or corn)

Ingredients

— The Peri-Peri Marinade —

1 large red bell pepper, roughly chopped

4–6 Bird’s Eye chilies (adjust for heat level, or use Thai red chilies)

4 cloves garlic, peeled

¼ cup olive oil

¼ cup fresh lemon juice

2 tablespoons red wine vinegar

1 tablespoon smoked paprika

1 tablespoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

— The Chicken —

4 chicken leg quarters (or bone-in skin-on thighs)

— The Nando’s Style Rice —

2 tablespoons vegetable oil

1 small onion, finely diced

1 red bell pepper, finely diced

1 ½ cups long-grain or Basmati rice, rinsed

½ teaspoon turmeric powder (for that signature yellow color)

½ teaspoon paprika (or cayenne for heat)

3 cups chicken broth

½ cup frozen peas (or corn)

Instructions

1. **Make the Marinade:** In a blender or food processor, combine the red bell pepper, chilies, garlic, olive oil, lemon juice, vinegar, smoked paprika, oregano, salt, and pepper. Blend until smooth. Taste and adjust salt or heat.

2. **Marinate Chicken:** Place the chicken leg quarters in a large zip-lock bag or bowl. Pour ⅔ of the marinade over the chicken (reserve the rest for basting/serving). Massage to coat well. Marinate in the fridge for at least 3 hours, preferably overnight.

3. **Start the Rice:** Heat the oil in a large pot over medium heat. Sauté the onion and diced red bell pepper for 5 minutes until soft.

4. Add the rinsed rice, turmeric, and paprika. Stir constantly for 1 minute to toast the spices and coat the rice.

5. Pour in the chicken broth. Bring to a boil, then reduce heat to low, cover with a tight lid, and simmer for 15–18 minutes.

6. Remove from heat (keep covered) and let steam for 5 minutes. Fluff with a fork and stir in the thawed peas.

7. **Cook Chicken (Grill Method):** Preheat grill to medium-high heat. Grill chicken for 35–40 minutes, turning occasionally and basting with the reserved marinade in the last 10 minutes, until charred and internal temp reaches 165°F (74°C).

8. **Cook Chicken (Oven Method):** Preheat oven to 400°F (200°C). Place chicken on a foil-lined baking sheet. Roast for 40–45 minutes. Brush with reserved marinade. Broil for the last 2–3 minutes to crisp the skin.

9. **Serve:** Serve the hot chicken over a bed of the spicy yellow rice.

Notes

Heat Level: Bird’s Eye chilies are hot! For ‘Lemon & Herb’ (Mild) style, remove the seeds or use only 1 chili. For ‘Extra Hot’, leave the seeds in and add a pinch of cayenne.

Sauce Tip: For a smoother, more authentic sauce texture, you can roast the red bell pepper first (char skin, peel it off) before blending, though using it raw is faster.

Rice Texture: Rinsing the rice is crucial to remove starch so the grains stay separate and fluffy rather than sticky.

Meal Prep: The marinade can be made up to 1 week in advance and stored in the fridge.

Author: Anna Lovae
Prep Time: 20
Cook Time: 45
Category: Dinner
Method: Grill or Oven
Cuisine: Portuguese / South African
Diet: Gluten Free