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Peri Peri Style Chicken and Rice

If you have ever been to Nando’s, you are in for a treat with this spicy rice and peri peri style chicken recipe! You can customize it to any spice level you like.

For the sauces, I purchased these off Amazon from Nando’s. They also sell them at my local grocery store so you can check there as well. You can use any flavor or spice level you like in this recipe. I like mixing the medium with the lemon herb.

The best part about this dish is the beautiful colors in the rice. I hope you enjoy this recipe!



1.5 lbs chicken thighs, boneless and skinless
2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon cumin
1 teaspoon salt
1 whole red bell pepper, chopped
1/2 yellow onion, chopped
2 teaspoons minced garlic
1 tablespoon olive oil
1 1/2 cup basmati rice
3 cups chicken stock
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon turmeric
1/2 teaspoon salt, more to taste
1/2 teaspoon oregano
red pepper chili flakes (optional)
1 tablespoon tomato paste
1 to 2 tablespoons unsalted butter
peri peri sauce
1 cup peas, cooked
1 to 2 tablespoons cilantro, chopped


MARINADE THE CHICKEN: Add the chili powder, garlic, black pepper, paprika, cumin, and salt to the chicken. Mix to evenly coat the chicken thighs.
COOK THE CHICKEN: Add 1 tablespoon of vegetable or olive oil to a pan over medium high heat. Add the chicken thighs and spread evenly apart. Allow it to sear on one side for 4-5 minutes until a nice golden brown crust forms. Flip over to the other side and repeat. Then drop the heat to low, brush the chicken thighs with peri peri sauce and let it cook for 3 more minutes. Take off the heat and you can brush again with more peri peri sauce. *I like to do this step right after I cover the rice to cook.
COOK THE RICE: Wash your rice really well until the water runs clear. In a large pan, add the olive oil over medium high heat. Add the red bell pepper, onion, and minced garlic. Saute for 3-4 minutes and then add in the chicken stock. Add chili powder, paprika, turmeric, salt, oregano, tomato paste, butter, and chili flakes. Once the stock is simmering, add the rice in. If it stops simmering, bring to a simmer again and then drop the heat. Cover and let it cook for about 18 minutes or until tender. Take off the heat, fluff with a fork, add the peas and chopped cilantro. Mix again. Top with the cooked chicken. Enjoy!
    • Denis
    • July 22, 2020

    Wonderful dish! Please continue to provide us with wonderful recipes!!! Definitely worth try eating, great for the fam!

      • Naajo
      • November 26, 2020


        • Osa
        • March 20, 2021

        All your recipe always hit. Thank you for sharing!

    • Zee
    • August 12, 2020

    I just made this and came out perfect. Thank you!

    • Hanna
    • October 3, 2020

    Just tried your recipe!! It was amazing!!!! I was looking for something new to cook for my family and this was perfect.

      • Kait
      • December 31, 2020

      I love this recipe! So simple, yet packed with flavour and deliciousness. I added fresh tomatoes for extra flavor. I will be making it again!

    • Jocelyn
    • November 10, 2020

    I’ve made this at least 7 times since you posted it on Instagram. It is perfect

    • Rue
    • January 2, 2021

    I always tried making good rice and it NEVER worked so i always end up making it plainand white in a rice cooker. I tried this recipe today & omg wow… im obsessed. I dont wanna use my rice cooker anymore lol thank you so much for sharing this recipe!! Xox

    • Sandy
    • January 10, 2021

    This recipe is far better than the restaurants!!! I could eat it all the time!!!!

    • Mama
    • February 19, 2021

    This recipe was good to start off with, but it needed some modifications. The first time I made it, I followed her instructions to a T and it was way too spicy for me and my toddler. The second time I made it, I adjusted the seasoning portions and it turned out delicious. Mainly the chili powder had to be lessened. I used Nando’s mild lemon and herb sauce and it was perfect. Made it for my in-laws and they loved it. Thanks for the recipe.

    • Tammy
    • February 24, 2021

    Made this last night and it was absolutely delicious! I’m so pleased! Thank you!!

    • Osa
    • March 20, 2021

    All your RECIPE alway hit. Them restaurants could never, far better than them. Thank you so much for sharing!

    • Kayla
    • March 27, 2021

    Just finished making this and it was amazing! Wouldn’t change a thing!

    • Manbir
    • September 7, 2021

    chili powder, paprika is added to both the chicken and rice but how much of each is added for the chicken and rice? the recipe doesn’t say how much to add to each chicken and rice. The ingredients just say 1 teaspoon smoked paprika & 2 teaspoons chili powder. are we supposed to split that in half for the rice and chicken?

      • September 17, 2021

      Hey Manbir! The amounts for each are listed under the main ingredient. So everything under chicken thighs goes in the marinade. Everything listed under basmati rice is to make the rice. Hopefully that clears it up! 🙂

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