Name: Portuguese Chicken and Rice Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Portuguese
Ingredients: 500g/1 lb chicken thighs, boneless, skinless, cut into bite size pieces; 2 tsp paprika (regular/sweet, not spicy); 1 tsp garlic powder (or 1 large garlic clove, minced); 1 tsp dried oregano; 1/4 tsp coriander; 1/4 tsp cayenne (optional, omit for zero spicy); 1 tbsp brown sugar; 1 tsp cooking salt / kosher salt (+50% for flakes, halve for table salt); 1 tbsp extra virgin olive oil; 1/2 tbsp lemon juice (or substitute apple cider vinegar); 2 tbsp extra virgin olive oil; 2 garlic cloves, finely minced; 1 small onion, diced; 1 red capsicum (bell pepper), deseeded, chopped into 1cm/0.4″ squares; 1 1/2 cups basmati rice (or long grain or medium grain rice); 1/4 tsp chili flakes / red pepper flakes (omit if not spicy); 2 tsp turmeric powder; 2 1/4 cups chicken stock/broth, low sodium; 1 cup frozen peas (still frozen); 1/2 tsp cooking salt / kosher salt (+50% for flakes, halve for table salt); Perinaise (quick dry spices version), Pink Sauce or other sauces as preferred; Green onion, finely sliced

Jump to Recipe· 4.1 from 41 reviews

If you’ve ever longed for a comforting, flavorful dish that feels like a warm hug from the inside, then the Portuguese Chicken and Rice Recipe is everything you need. It’s a vibrant mix of tender chicken, aromatic spices, and fluffy rice all cooked together to deliver layers of bold and cozy flavors. Every bite offers a burst of paprika, a hint of turmeric warmth, just enough heat, and a gentle citrus zing that makes this dish unforgettable. Whether you want an impressive dinner for friends or a satisfying family meal, this recipe will quickly become your go-to for effortless yet impressive cooking.

Ingredients You’ll Need

A large silver metal bowl is filled with several pieces of raw chicken coated evenly in a thick, reddish-brown sauce mixed with visible dry spices. The pieces are layered randomly, some skinless, and the sauce gives them a shiny, slightly wet surface texture. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Portuguese Chicken and Rice Recipe lies in its simplicity and the way each ingredient plays a vital role in creating a medley of textures and flavors. From the warm spices to the fresh veggies, every element contributes to that unmistakable taste and inviting color on your plate.

500g/1 lb boneless, skinless chicken thighs, cut into bite-size pieces: Juicy and tender, chicken thighs soak up the spices better than breast meat, keeping the dish moist.
2 tsp paprika (sweet, not spicy): Adds a smoky depth and beautiful red hue that’s classic in Portuguese cooking.
1 tsp garlic powder: Infuses a mellow garlic aroma that blends perfectly with fresh garlic later on.
1 tsp dried oregano: Offers a subtle herbal note, bringing balance and earthiness.
1/4 tsp coriander: Light citrus undertones add brightness without overwhelming the palate.
1/4 tsp cayenne (optional): Provides a gentle kick; feel free to skip if you want zero spice.
1 tbsp brown sugar: Enhances caramelization and contrasts the spices with a touch of sweetness.
1 tsp kosher salt (+50% if flakes, halve if table salt): Seasoning is everything to bring out the full flavors.
1 tbsp extra virgin olive oil: Used in the chicken marinade to help spices adhere while adding fruitiness.
1/2 tbsp lemon juice (or apple cider vinegar): Introduces a bright acidity that balances richness.
2 tbsp extra virgin olive oil: For sautéing the aromatics and rice, setting the stage for flavor development.
2 garlic cloves, finely minced: Brings fresh pungency and warmth when sautéed with onions.
1 small onion, diced: Adds natural sweetness and softness as it cooks down.
1 red capsicum (bell pepper), deseeded and chopped: Provides crunch and a lively splash of color.
1 1/2 cups basmati rice (or long/medium grain): Fluffy and aromatic grains create the perfect canvas to absorb all flavors.
1/4 tsp chilli flakes (optional): Additional heat for those who love a spicier edge.
2 tsp turmeric powder: Infuses a golden color and subtle earthiness that’s signature to this dish.
2 1/4 cups low sodium chicken stock: The unifying liquid that cooks the rice and adds savory depth.
1 cup frozen peas (no need to thaw): Sweet bursts of green that add texture and freshness.
1/2 tsp kosher salt (+50% for flakes, halve for table salt): Final seasoning to balance the whole dish perfectly.
Perinaise, Pink Sauce, or other preferred sauces: Perfect for drizzling for an extra indulgent touch.
Green onions, finely sliced: A fresh, mild bite and pretty garnish to finish off.

How to Make Portuguese Chicken and Rice Recipe

Step 1: Season the Chicken

Start by mixing your seasoning blend—paprika, garlic powder, oregano, coriander, cayenne, brown sugar, and salt—in a bowl. Toss your chicken pieces in this aromatic mixture along with olive oil and lemon juice. This step is where the magic begins because it builds that flavor foundation that defines this Portuguese Chicken and Rice Recipe. Ideally, you can let it rest for a bit or even overnight to let those spices really marry with the meat, but even a quick toss will do wonders.

Step 2: Sear the Chicken

Heat two tablespoons of olive oil in a heavy-based pot over high heat. Adding the chicken pieces now lets you develop some texture and color; you want the outsides sealed with a little bit of color but not necessarily a full golden crust. This step locks in the juices, so your chicken remains delectably tender at the end. Then remove the chicken to a bowl, leaving the flavorful oil in the pot.

Step 3: Sauté Aromatics and Veggies

Next, into that same pot, add your minced garlic and diced onion. Let these soften gently for about a minute until fragrant and translucent. Then toss in the chopped red capsicum and cook for another 1 1/2 minutes, just enough to release their sweetness and maintain a bit of crunch. This sauté builds layers of flavor that make the Portuguese Chicken and Rice Recipe sing with every bite.

Step 4: Toast the Rice and Combine Ingredients

Stir in the rice and coat each grain with the oil and aromatics; this step toasts the rice lightly, enhancing its nuttiness. Then add the chilli flakes, turmeric powder, chicken stock, frozen peas, and a pinch of salt. Place your seared chicken evenly on top, including any juices from the bowl you collected earlier. Give everything a gentle stir to combine.

Step 5: Simmer Covered

Bring the pot to a simmer, then cover with a lid and lower heat to medium-low. Let it cook undisturbed for 15 minutes. Avoid the temptation to peek or stir because the steam and gentle heat will cook the rice perfectly, absorbing all those wonderful flavors.

Step 6: Rest and Fluff

Once the cooking time is up, turn off the heat but leave the pot covered for an additional 10 minutes. This rest period allows residual steam to finish cooking the rice evenly and helps everything settle. Finally, remove the lid and fluff the rice gently to mix in the chicken and vegetables beautifully.

Step 7: Serve and Enjoy

Dish out heaping bowls of this comforting meal and top with green onions and a generous drizzle of Perinaise or your favorite sauce. Every spoonful delivers that perfect harmony of tender chicken, vibrant vegetables, and fragrant rice that makes this Portuguese Chicken and Rice Recipe so beloved.

How to Serve Portuguese Chicken and Rice Recipe

A white bowl filled with yellow rice mixed with small green peas, diced red peppers, and chunks of cooked meat, all topped with a light orange creamy sauce drizzled unevenly over the top. Thin slices of green onions are scattered on the dish, adding fresh green accents. A silver spoon rests inside the bowl, partially covered by the rice. The bowl sits on a white marbled textured surface next to a small round container holding more of the same orange sauce, creating a cozy and warm food presentation. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Topping your Portuguese Chicken and Rice Recipe with fresh green onions adds a crisp, mild onion crunch that brightens the dish visually and in flavor. A drizzle of Perinaise or Pink Sauce adds a cool, zesty contrast that ties all the spices together. Don’t be shy with the sauces; they elevate this cozy meal to a next-level experience.

Side Dishes

This dish stands beautifully on its own, but pairing it with a simple Portuguese salad like shredded cabbage with a lemon vinaigrette or sautéed greens brings freshness and balance. Crusty bread or garlic bread can be a great side if you want to soak up any extra sauce and rice bits left on your plate.

Creative Ways to Present

For an inviting presentation, serve this Portuguese Chicken and Rice Recipe family-style straight from the pot at the center of the table, letting everyone help themselves. Alternatively, spoon it into colorful bowls and garnish each serving individually with herbs and sauce drizzles for a fancier touch. Using vibrant plates highlights the dish’s rich colors, making your meal feel like a feast.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Portuguese Chicken and Rice Recipe taste fantastic the next day as the flavors further meld. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to give it a good stir before reheating to redistribute the juices.

Freezing

You can absolutely freeze portions of this dish for later meals. Transfer cooled servings into freezer-safe containers or bags, leaving some space for expansion. Frozen Portuguese Chicken and Rice can be kept for up to 2 months without losing its vibrant flavors.

Reheating

For the best texture, reheat gently on the stovetop over low heat, adding a splash of water or broth to keep the rice from drying out. Alternatively, microwave in short bursts, stirring halfway through to ensure even warming. The chicken remains tender and the spices just as harmonious when reheated properly.

FAQs

Can I use chicken breast instead of thighs in the Portuguese Chicken and Rice Recipe?

Yes, you can substitute chicken breast if preferred, but thighs are recommended for their juicier, more forgiving texture and deeper flavor absorption. If using breast, be careful not to overcook it to avoid dryness.

Is it necessary to use basmati rice, or can I use other types?

Basmati rice is ideal due to its fragrance and fluffy texture, but you can use long grain or medium grain rice as alternatives. Just be mindful of any cooking time adjustments for different rice types.

How spicy is the Portuguese Chicken and Rice Recipe?

The spice level is quite mild and customizable. The cayenne and chilli flakes add a gentle heat that you can omit entirely for a no-spice version, making this dish approachable for all taste buds.

Can I prepare this dish vegetarian or vegan?

While this recipe centers on chicken, you can swap the meat for hearty vegetables like mushrooms, eggplant, or tofu, and use vegetable broth instead of chicken stock. Adjust spices and cooking times accordingly for the best results.

What type of sauce do you recommend serving with this dish?

The classic Perinaise or Pink Sauce adds creamy tang and vibrant flavor, perfectly complementing the spices. However, you can experiment with garlic aioli, lemon yogurt sauce, or even a dollop of sour cream to suit your taste.

Final Thoughts

If you’re looking for a dish that combines straightforward cooking with rich, comforting flavors, this Portuguese Chicken and Rice Recipe is exactly what your kitchen needs. It brings warmth, color, and a touch of exotic spice to any table, all without fuss. Trust me, once you try it, this recipe will become a beloved staple in your cooking repertoire, ready to delight family and friends every single time.