Name: Portuguese Chicken and Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Portuguese
Ingredients: 500g / 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces; 2 tsp sweet paprika; 1 tsp garlic powder (or 1 large clove, minced); 1 tsp dried oregano; 1/4 tsp ground coriander; 1/4 tsp cayenne pepper (optional for heat); 1 tbsp brown sugar; 1 tsp kosher or cooking salt; 1 tbsp extra virgin olive oil; 1/2 tbsp lemon juice (or apple cider vinegar); 2 tbsp extra virgin olive oil; 2 garlic cloves, finely minced; 1 small onion, diced; 1 red capsicum (bell pepper), deseeded and chopped; 1½ cups basmati rice (or long/medium grain rice); 1/4 tsp chili flakes (optional); 2 tsp turmeric powder; 2¼ cups low-sodium chicken stock; 1 cup frozen peas; 1/2 tsp kosher salt; Perinaise or pink sauce (optional); Green onion, finely sliced

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Introduction

Portuguese Chicken and Rice is a vibrant, flavorful one-pot dish that combines tender, seasoned chicken with fragrant, spiced rice. This easy recipe brings comforting warmth and a touch of spice to your dinner table, perfect for busy weeknights or family meals.

A bowl filled with a yellow-orange rice base mixed with small red and green vegetable pieces, topped with several chunks of grilled chicken that have a golden-brown crust. The chicken pieces are covered in a creamy orange sauce and sprinkled with chopped green onions scattered evenly on top. A silver spoon rests inside the bowl on the left side. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g / 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
2 tsp sweet paprika
1 tsp garlic powder (or 1 large clove, minced)
1 tsp dried oregano
1/4 tsp ground coriander
1/4 tsp cayenne pepper (optional for heat)
1 tbsp brown sugar
1 tsp kosher or cooking salt
1 tbsp extra virgin olive oil (for chicken seasoning)
1/2 tbsp lemon juice (or apple cider vinegar)
2 tbsp extra virgin olive oil (for rice)
2 garlic cloves, finely minced
1 small onion, diced
1 red capsicum (bell pepper), deseeded and chopped
1½ cups basmati rice (or long/medium grain rice)
1/4 tsp chili flakes (optional)
2 tsp turmeric powder
2¼ cups low-sodium chicken stock
1 cup frozen peas
1/2 tsp kosher salt (for rice)
Perinaise or pink sauce (optional, for garnish)
Green onion, finely sliced (for garnish)

Instructions

Step 1: In a bowl, mix the sweet paprika, garlic powder, dried oregano, ground coriander, cayenne pepper (if using), brown sugar, kosher salt, olive oil, and lemon juice to make the Portuguese chicken seasoning. Toss the chicken pieces in this mixture until well coated. Let the chicken sit while you prepare the other ingredients, or refrigerate overnight for deeper flavor.
Step 2: Heat 2 tablespoons of olive oil in a large heavy pot over high heat. Add the seasoned chicken and cook until lightly browned and sealed, about 3-4 minutes. Remove the chicken and set aside, leaving the oil and juices in the pot.
Step 3: Add the minced garlic and diced onion to the pot. Sauté for about 1 minute until fragrant. Then add the chopped red capsicum and continue cooking for another 1½ minutes until the onions become translucent.
Step 4: Stir in the rice to coat it well with the flavored oil and vegetables. Add chili flakes (if using), turmeric powder, chicken stock, frozen peas, and salt. Mix gently to combine.
Step 5: Evenly scatter the browned chicken pieces over the rice, including any juices that collected. Bring the mixture to a gentle simmer over medium-high heat.
Step 6: Cover the pot with a lid and reduce the heat to medium-low. Cook undisturbed for 15 minutes—avoid lifting the lid or stirring during this time to allow the rice to steam properly.
Step 7: Remove the pot from heat and leave it covered for 10 minutes. This resting step lets the rice finish steaming and the flavors to meld beautifully.
Step 8: Fluff the rice gently with a fork. Serve in bowls, topped with Perinaise or your favorite pink sauce and sprinkle with finely sliced green onions. Enjoy!

Tips & Variations

Use long or medium grain rice for best texture; avoid jasmine or sticky rice to prevent mushiness.
To reduce heat, omit cayenne pepper and chili flakes.
For a dairy-free option, skip the Perinaise or use a vegan mayo alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a pan or microwave with a splash of water to refresh the rice and prevent drying out.

How to Serve

A bowl with cooked rice at the bottom showing an orange-yellow color mixed with small bits of red and green. On top of the rice, there are several pieces of grilled chicken with a brown, slightly charred surface covered in a creamy orange sauce. Small bright green chopped herbs or scallions are sprinkled over the dish, adding a fresh touch. A silver spoon is partly visible on the left side inside the bowl. The background surface features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

Yes, but boneless chicken thighs cook more evenly and are easier to eat in this one-pot dish. If using bone-in pieces, increase cooking time accordingly and ensure they’re cooked through before serving.

Is this dish spicy?

The recipe includes optional cayenne and chili flakes for heat, which you can omit or reduce to suit your taste preferences. The spices mainly add warmth and depth without overwhelming spice.