If you’ve ever craved that fiery, tangy, and irresistibly juicy Nando’s Portuguese Chicken, this homemade version will make your taste buds dance! Bursting with smoky paprika, garlic, lemon, and a touch of heat, this recipe brings restaurant-quality flavor straight to your kitchen — no takeout needed. It’s the perfect balance of bold and comforting, made with everyday ingredients and simple steps that anyone can master. Once you try this copycat Nando’s chicken, you might never go back to store-bought again!
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Easy and approachable: No fancy tools or complicated marinades — just a few pantry staples and one pot.
- Authentic flavor: The blend of paprika, oregano, lemon, and olive oil captures the signature Nando’s taste perfectly.
- Customizable heat: Keep it mild for family meals or turn up the spice for that classic peri-peri kick.
- Perfect for any occasion: Whether it’s a quick weeknight dinner or a casual get-together, this dish always impresses.
- Complete meal: The flavorful spicy rice and tender chicken come together in one pan — hearty, vibrant, and satisfying.
Ingredients Needed
For the Chicken:
- 500g / 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tsp paprika (sweet or regular, not hot)
- 1 tsp garlic powder (or 1 large clove, minced)
- 1 tsp dried oregano
- ¼ tsp ground coriander
- ¼ tsp cayenne pepper (optional, for heat)
- 1 tbsp brown sugar
- 1 tsp kosher or cooking salt (halve if using table salt)
- 1 tbsp extra virgin olive oil
- ½ tbsp lemon juice (or apple cider vinegar for tang)
For the Spicy Rice (Optional but Highly Recommended!):
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, finely minced
- 1 small onion, diced
- 1 red capsicum (bell pepper), deseeded and chopped into small squares
- 1½ cups basmati rice (or any long/medium-grain rice)
- ¼ tsp chilli flakes (omit for mild)
- 2 tsp turmeric powder
- 2¼ cups low-sodium chicken stock or broth
- 1 cup frozen peas
- ½ tsp kosher or cooking salt
How to Make Nando’s Portuguese Chicken
Step 1: Marinate the Chicken
In a mixing bowl, combine all the Portuguese chicken seasoning ingredients. Add the chicken pieces and toss thoroughly to coat. Let it rest while you prepare the rice — or refrigerate overnight for deeper flavor.
Tip: Marinating overnight helps the spices fully penetrate the meat, resulting in juicier, more flavorful chicken.
Step 2: Sear the Chicken
Heat 2 tablespoons of olive oil in a large, heavy-based pot over high heat. Sear the marinated chicken for 2–3 minutes until it develops a little color on the outside. It doesn’t need to be fully cooked yet — just sealed. Remove the chicken with a slotted spoon, leaving the flavorful oil behind.
Why this matters: Browning locks in juices and builds that signature smoky base flavor.
Step 3: Sauté the Aromatics
In the same pot, add the onion and garlic. Sauté for 1 minute, then add the chopped red capsicum. Cook for another 1–2 minutes, until the onion turns translucent and aromatic.
Step 4: Build the Rice Base
Stir in the rice to coat it evenly in the aromatic oil. Add turmeric, chilli flakes (if using), and chicken stock. Scatter the seared chicken evenly across the top, along with any juices that collected in the bowl. Stir once to combine, then bring to a gentle simmer.
Step 5: Cook to Perfection
Cover the pot with a tight-fitting lid, lower the heat to medium-low, and cook undisturbed for 15 minutes. No peeking — the steam does all the magic here!
Step 6: Rest and Fluff
Remove from heat and let it rest, still covered, for 10 minutes. Then, gently fluff the rice with a fork to separate the grains.
Step 7: Serve and Enjoy
Spoon the rice and chicken into bowls or plates. Drizzle with Peri-naise or a squeeze of fresh lemon juice. Garnish with sliced green onions or fresh coriander leaves for a burst of color and freshness.
Serving and Storage Tips
- Serving idea: Pair with a crisp green salad or grilled corn for a full Nando’s-style feast.
- Leftovers: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently in a skillet over low heat with a splash of stock or water to keep the rice moist.
- Freezer-friendly: Freeze portions in airtight containers for up to 2 months — perfect for meal prep!
Helpful Notes
- Adjust spice to taste: Start with less cayenne or chilli flakes and add more once you’ve tasted the dish.
- Rice type matters: Basmati gives you light, fluffy grains — perfect for this recipe.
- Vegan twist: Replace chicken with roasted cauliflower or chickpeas for a hearty plant-based version.
- Extra saucy: Add a spoon of Nando’s-style peri-peri sauce or extra lemon juice before serving for extra zing!
Nando’s Portuguese Chicken (Copycat Recipe)
Ingredients
Method
- Step 1: Marinate the Chicken
Combine paprika, garlic powder, oregano, coriander, cayenne, brown sugar, salt, olive oil, and lemon juice in a bowl. Add chicken and toss to coat. Rest for 10–30 minutes, or refrigerate overnight for deeper flavor. - Step 2: Sear the Chicken
Heat olive oil in a large pot over high heat. Sear chicken pieces for 2–3 minutes until lightly golden. Remove with a slotted spoon, leaving the flavored oil behind. - Step 3: Sauté the Aromatics
Add onion and garlic to the same pot, cooking for 1 minute. Add red capsicum and sauté another 2 minutes until softened and fragrant. - Step 4: Build the Rice Base
Stir in rice to coat evenly. Add turmeric, chilli flakes, and chicken stock. Scatter the seared chicken over the top with any juices. Stir once and bring to a simmer. - Step 5: Cook to Perfection
Cover with a tight lid and cook on medium-low heat for 15 minutes. Do not lift the lid — let the steam do its work. - Step 6: Rest and Fluff
Remove from heat and let rest covered for 10 minutes. Fluff the rice gently with a fork. - Step 7: Serve and Enjoy
Serve hot with a drizzle of Peri-naise or lemon juice. Garnish with fresh coriander or green onions for brightness.
Notes
Conclusion
This homemade Nando’s Portuguese Chicken is everything you love about the restaurant classic — bold, smoky, garlicky, and completely satisfying — all from your own kitchen. It’s quick, crowd-pleasing, and endlessly adaptable for spice lovers and comfort food fans alike.
If you give it a try, please leave a star rating and a comment below — I’d love to hear how it turned out for you!
And don’t forget to share it on Pinterest or Facebook so others can enjoy it too.
👉 What’s your favorite side to serve with Nando’s chicken? Let’s chat in the comments!
Frequently Asked Questions (FAQ)
Can I use chicken breast instead of thighs?
Yes! Chicken breast works well, but thighs stay juicier and more tender. If using breast, reduce the cooking time slightly to prevent dryness.
How do I make this dish less spicy?
Simply omit the cayenne and chilli flakes. The paprika and lemon will still give it great flavor without the heat.
Can I cook this in the oven?
Absolutely. Sear the chicken first for flavor, then bake everything (covered) at 180°C/350°F for about 25 minutes, until the rice is fluffy and the chicken cooked through.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free as long as your stock and seasonings are certified gluten-free.
Can I make this ahead of time?
Definitely! It reheats beautifully. Just add a splash of stock when warming to keep the rice soft and moist.