Description
Portuguese Chicken and Rice is a flavorful one-pot meal featuring tender, seasoned chicken thighs seared and cooked with basmati rice, aromatic spices, and vibrant vegetables. This dish is simmered until perfectly tender and infused with savory Portuguese-inspired seasonings, resulting in a comforting and hearty meal suitable for lunch or dinner.
Ingredients
Chicken Seasoning
- 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)
Rice & Vegetables
- 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)
To Serve
- Perinaise (quick dry spices version), Pink Sauce or other sauces as preferred
- Green onion, finely sliced
Instructions
- Season chicken: In a bowl, combine paprika, garlic powder, oregano, coriander, cayenne, brown sugar, salt, olive oil, and lemon juice. Add chicken pieces and toss well to coat evenly. Set aside for at least a few minutes or overnight for deeper flavor.
- Sear chicken: Heat 2 tablespoons olive oil in a large heavy-based pot over high heat. Add the seasoned chicken and cook until the outside is sealed and lightly colored but not fully browned. Remove chicken with a slotted spoon, leaving the oil in the pot.
- Sauté aromatics and vegetables: Add minced garlic and diced onion to the pot and cook for about 1 minute until fragrant. Add chopped capsicum and cook for another 1.5 minutes, stirring until onion becomes translucent.
- Add rice and remaining ingredients: Stir in the rice to coat it evenly with the flavorful oil and vegetables. Add chili flakes, turmeric, chicken stock, frozen peas, and salt. Scatter the seared chicken evenly on top along with any accumulated juices. Stir gently, bring to a simmer.
- Simmer covered: Reduce heat to medium-low, cover the pot with a lid, and allow to simmer gently for 15 minutes without stirring or removing the lid, so the liquid is fully absorbed and rice cooks through.
- Rest: Remove the pot from heat and let it rest, still covered, for 10 minutes to allow flavors to meld and rice to finish steaming.
- Fluff and serve: Remove the lid and gently fluff the rice with a fork. Serve portions topped with a drizzle of Perinaise or preferred sauce and a sprinkle of sliced green onions for freshness.
Notes
- You can marinate the chicken overnight for more intense flavor but it is optional.
- Use basmati rice for best texture; other long or medium grain rice varieties work too.
- Do not lift the lid during cooking to ensure the rice steams properly.
- Perinaise or Pink Sauce adds a creamy, tangy finish that complements the dish beautifully.
- Adjust cayenne and chili flakes based on your desired spice level, or omit entirely for mild flavor.
- If using flaky sea salt, adjust salt quantities as noted for balanced seasoning.
