If you’re craving a hearty, flavor-packed meal that comes together in just one pot, this Portuguese chicken and rice recipe is exactly what you need. Combining tender chicken thighs with aromatic spices and fluffy rice, this dish delivers the delicious essence of Portuguese cuisine without complicated steps.
You’re going to love how easy it is to make this Portuguese chicken rice in one pot, saving you time on both cooking and cleanup. It’s perfect for cozy dinners or feeding a hungry family with minimal fuss.
Why You'll Love This Recipe
- One-pot convenience means less cleanup and easy prep.
- Authentic Portuguese-inspired flavors with smoky paprika and garlic.
- Tender, juicy chicken cooked perfectly alongside fluffy, seasoned rice.
- Balanced meal with protein, carbs, and spices in every bite.
- Great for weeknights or casual gatherings with friends and family.
Ingredients
Gather these ingredients to make this delicious one-pot Portuguese chicken and rice recipe. Fresh spices and quality chicken really make a difference.
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup long-grain white rice, rinsed
- 1 1/4 cups chicken broth
- 1/2 cup canned diced tomatoes, drained
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1 lemon, cut into wedges for serving
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4
- Calories: Approximately 480 per serving
How to Make Nando’s Portuguese Chicken & Rice (One-Pot)
- Preheat your oven to 375°F. Pat the chicken thighs dry with paper towels for crispy skin.
- In a small bowl, mix smoked paprika, garlic powder, oregano, cayenne, salt, and pepper. Rub this spice mix evenly over the chicken thighs.
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken skin-side down and cook for 5-7 minutes until browned and crispy. Flip and cook the other side for 3 minutes. Remove chicken and set aside.
- Reduce heat to medium. Add chopped onion to the pan and sauté for 3-4 minutes until soft. Stir in minced garlic and cook for 1 minute until fragrant.
- Add rinsed rice to the pan and stir to coat in oil and onion mixture. Pour in chicken broth and diced tomatoes, stirring gently to combine.
- Return chicken thighs to the skillet, placing them skin-side up on top of the rice. Transfer the skillet to the preheated oven and bake uncovered for 25-30 minutes, or until rice is tender and chicken is cooked through (internal temp 165°F).
- Remove from oven and sprinkle fresh parsley over the dish. Let it rest for 5 minutes before serving.
- Serve with lemon wedges on the side for an extra burst of brightness.
Tips for the Best Results
- Use bone-in, skin-on chicken thighs for maximum flavor and juiciness.
- Don’t skip rinsing the rice to remove excess starch and prevent clumping.
- If you don’t have an oven-safe skillet, transfer everything to a casserole dish before baking.
- Adjust cayenne pepper according to your preferred spice level.
- Allow the dish to rest after baking so the rice absorbs any remaining liquid.
Storage and Reheating
Store leftover Portuguese chicken and rice in an airtight container in the refrigerator for up to 3 days. To freeze, portion into freezer-safe containers and keep for up to 2 months.
Reheat leftovers in the microwave or on the stovetop with a splash of water or broth to keep the rice moist. Cover the dish to trap steam and heat evenly.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, boneless chicken breasts can be used but they tend to dry out faster. Reduce the cooking time and consider adding them later in the baking process to keep them moist.
Is this recipe spicy?
This recipe has a mild to moderate heat thanks to cayenne pepper, which you can easily adjust or omit based on your preference.
Can I make this recipe on the stovetop only?
Yes, you can simmer the chicken and rice covered on low heat until cooked through, but the oven baking helps crisp the chicken skin and evenly cook the rice.
What can I serve with Portuguese chicken and rice?
This dish pairs wonderfully with a simple green salad, steamed vegetables, or crusty bread to soak up the flavorful juices.