Peri-Peri Chicken & Rice

This One-Pan Peri-Peri Chicken & Rice brings those famous Nando’s-style flavours to your kitchen in half an hour. Briefly marinate the chicken in peri-peri, lemon zest and smoked paprika, get some colour on it, then build a quick base with onion, pepper, garlic and oregano. The rice cooks right in the same pan so it drinks up all the spicy, lemony juices. Rest, fluff, and finish with a squeeze of lemon and a sprinkle of parsley. Add more peri-peri for extra heat—or a dollop of yoghurt/garlic mayo to cool things down.

Servings: 2–3 – Prep: 10 min (includes marinating) – Cook: 20 min – Total: 30 min

Ingredients

Chicken & Marinade

• 300 g chicken thighs (or breast), cut into bite-size pieces

• 2–3 tbsp peri-peri sauce (mild/medium/hot)

• ½ tsp smoked paprika

• 1 tsp olive oil

• ¼ tsp fine salt + black pepper

• Zest of ½ lemon

Rice & Base

• 150 g basmati rice (or any long-grain rice), rinsed & drained

• ½ medium onion, finely chopped

• 1 small red pepper, diced

• 3 cloves garlic, minced

• ½ tsp dried oregano

• 330–360 ml hot chicken stock (start with 330 ml; see notes)

• 1–1½ tbsp extra peri-peri sauce (for the pot)

• 1 tbsp olive oil

Instructions

Marinate In a bowl, toss the chicken with peri-peri sauce, smoked paprika, olive oil, salt, pepper, and lemon zest. Set aside while you prep the veg.

Sear the chicken Heat 1 tbsp olive oil in a large pan or sauté pan over medium–high heat. Add the chicken in a single layer; leave for 2 minutes to colour, then stir for 1–2 minutes, until lightly golden. Transfer to a plate (it will finish cooking with the rice).

Build the base Reduce the heat to medium. Add the onion and red pepper with a pinch of salt; cook for 2–3 minutes, until starting to soften. Stir in the garlic for 30 seconds, then the oregano for 15–30 seconds to bloom.

Rice & liquids Add the rinsed, drained rice and stir for 30–45 seconds to coat in the oily juices. Pour in 330 ml hot stock and 1–1½ tbsp peri-peri, scraping up any browned bits from the pan. Taste the liquid and season lightly (the peri-peri and stock add salt).

Simmer Return the chicken (and any juices) to the pan. Level the rice so everything is mostly submerged. Bring to a lively simmer, cover, and cook over low heat. Stir once at around 7 minutes, then re-cover. If it’s drying out before the rice is tender, add 20–30 ml hot water or stock. If it’s still wet near the end, leave the lid ajar for the last 2 minutes.

Rest & finish Turn off the heat and leave to rest for 2–3 minutes, covered. Fluff gently with a fork. Fold in the peas and warm through for 1–2 minutes. Squeeze in a little lemon juice, dot with a small knob of butter (optional), and sprinkle with parsley. Adjust the heat with a final drizzle of peri-peri, if you like it spicier.

Tips & Tricks

✅ Rinse the rice well. Removes excess starch for fluffy, separate grains.

✅ Start with 330 ml stock. Tomatoes/pepper and steam add moisture—add splashes only if needed.

✅ Heat & salt control. Peri-peri and stock can be salty—season lightly early, adjust at the end.

✅ Keep it low and steady. Gentle heat prevents the base from catching and cooks rice evenly.

✅ One stir only. Stir once midway; over-stirring makes rice gummy.

✅ Choose your cut. Thighs stay juicier; breast cooks faster—pull it as soon as it’s just done.

✅ Make it your way. Add peas or sweetcorn at the end; swap parsley for coriander; finish with spring onions for crunch.

✅ Milder or hotter. Use mild peri-peri or reduce the “in-pot” amount for gentler heat; add extra peri-peri at the table for spice-lovers.

✅ Leftovers. Cool quickly and refrigerate up to 2 days. Reheat until piping hot with a splash of stock or water.