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–+ servings
Portuguese Chicken and Rice

Savory Portuguese Chicken and Rice in One Pot Magic

This quick and delightful Portuguese Chicken and Rice is a comforting family meal bursting with flavor and culture.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Portuguese
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Substitution: Chicken breasts can be used but may require careful cooking to avoid dryness.
  • 2 tablespoons Paprika Substitution: Smoked paprika for a deeper smokiness.
  • 1 teaspoon Garlic Powder Substitution: Freshly minced garlic can intensify the aroma.
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Coriander
  • 1/2 teaspoon Cayenne Pepper Substitution: Chili flakes can be used for spiciness.
  • 1 tablespoon Brown Sugar
  • 1 teaspoon Kosher Salt Adjust based on salt tolerance.
  • 2 tablespoons Extra Virgin Olive Oil Substitution: Any cooking oil can work.
  • 2 tablespoons Lemon Juice Substitution: Apple cider vinegar works well too.
For the Rice and Veggies
  • 1 medium Onion
  • 1 large Red Capsicum (Bell Pepper) Substitution: Any other bell pepper color can be used.
  • 1.5 cups Basmati Rice Substitution: Other long/medium grain rice types are acceptable.
  • 1 teaspoon Turmeric Powder
  • 3 cups Chicken Stock/Broth Low-sodium preferred to control salt levels.
  • 1 cup Frozen Peas Substitution: Fresh peas or other vegetables can be used.
For Serving
  • to taste Perinaise/Hot Sauce No substitutions necessary.
  • 2 stalks Green Onion Substitution: Chopped parsley can be used for a different flavor profile.

Equipment

  • Large Pot

Method
 

Preparation Steps
  1. In a mixing bowl, combine paprika, garlic powder, dried oregano, coriander, cayenne pepper, brown sugar, and kosher salt. Add the chicken thighs to the bowl and coat them thoroughly with the seasoning mix. Allow the chicken to marinate while you heat the pot.
  2. Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Once the oil shimmers, carefully add the chicken thighs skin-side down and sear for about 5 minutes, or until golden brown. The chicken should be firm but not fully cooked. Remove the chicken from the pot and set aside to retain its juices.
  3. In the same pot, add a bit more olive oil if needed, then toss in the diced onion and sauté for 1 minute until fragrant. Next, add the diced red capsicum and continue cooking for another 1.5 minutes, stirring regularly.
  4. Stir the basmati rice into the pot, allowing it to toast slightly for about 1 minute to absorb the aromatic flavors. Then, pour in the chicken stock and sprinkle in the turmeric and frozen peas. Nestle the seared chicken on top of the rice and vegetables.
  5. Increase the heat to bring the mixture to a gentle simmer. Once bubbling, reduce the heat to low, cover the pot, and let it cook undisturbed for 15 minutes.
  6. After the cooking time is complete, turn off the heat and let the dish rest uncovered for an additional 10 minutes. After resting, use a fork to fluff the rice gently, ensuring the chicken is evenly distributed throughout the dish.
  7. Spoon the Portuguese Chicken and Rice into bowls, drizzling each serving with Perinaise or your favorite hot sauce for an extra kick. Garnish generously with chopped green onions for freshness and serve warm.

Nutrition

Serving: 1bowlCalories: 520kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 600IUVitamin C: 45mgCalcium: 50mgIron: 3mg

Notes

Marinate the chicken thighs for at least 15 minutes for enhanced flavor. Let the dish rest after cooking for fluffy rice.

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