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Portuguese Chicken

Nando’s Portuguese Chicken (Copycat Recipe)

This homemade Nando’s Portuguese Chicken captures all the bold, smoky, and tangy flavors of the restaurant classic — right from your own kitchen. Featuring tender chicken, vibrant spices, and golden rice, it’s a one-pot comfort dish that’s fiery, fragrant, and endlessly satisfying.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Portuguese, South African
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 500 g boneless, skinless chicken thighs cut into bite-sized pieces
  • 2 tsp paprika sweet or regular, not hot
  • 1 tsp garlic powder or minced garlic 1 large clove if fresh
  • 1 tsp dried oregano
  • 1/4 tsp ground coriander
  • 1/4 tsp cayenne pepper optional, for heat
  • 1 tbsp brown sugar
  • 1 tsp kosher salt halve if using table salt
  • 1 tbsp extra virgin olive oil
  • 0.5 tbsp lemon juice or apple cider vinegar
For the Spicy Rice (Optional but Recommended)
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, finely minced
  • 1 piece small onion, diced
  • 1 piece red capsicum (bell pepper), chopped
  • 1.5 cups basmati rice
  • 1/4 tsp chilli flakes omit for mild
  • 2 tsp turmeric powder
  • 2.25 cups chicken stock or broth, low-sodium
  • 1 cup frozen peas
  • 0.5 tsp kosher salt

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Rest and Fluff
    Remove from heat and let rest covered for 10 minutes. Fluff the rice gently with a fork.
  7. 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

Adjust spice levels to your liking — skip the cayenne and chilli flakes for a milder version. For a vegan alternative, use roasted cauliflower or chickpeas instead of chicken. To reheat, add a splash of stock to keep rice moist. This dish freezes beautifully for up to 2 months.