Portuguese Chicken and Rice Recipe
A flavorful and hearty Portuguese Chicken and Rice dish featuring tender chicken thighs seasoned with traditional Portuguese spices, cooked together with fragrant basmati rice, sautéed vegetables, and peas, all in one pot for a delicious, easy meal perfect for weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Portuguese
- Diet: Halal
Ingredients
Scale
Chicken:
- 500g / 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
Portuguese Chicken Seasoning:
- 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)
Spicy Rice:
- 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
Garnishes:
- Perinaise or pink sauce (optional)
- Green onion, finely sliced
Instructions
- Season Chicken: Mix all the Portuguese Chicken Seasoning ingredients in a bowl thoroughly. Add the bite-sized chicken pieces and toss well to coat all pieces evenly. Let the chicken sit while preparing the other ingredients, or refrigerate overnight for deeper flavor infusion.
- Sear Chicken: Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over high heat. Add the seasoned chicken pieces and cook them until they are lightly browned and sealed on the outside; there’s no need to achieve a full golden color. Remove the cooked chicken from the pot and set aside, leaving the flavorful oil in the pot.
- Sauté Vegetables: Add the finely minced garlic and diced onion to the pot. Cook for about 1 minute until fragrant, then add the chopped red capsicum. Sauté the mixture for another 1½ minutes until the onions turn translucent and the vegetables are slightly softened.
- Cook Rice: Stir in the basmati rice, coating it thoroughly in the flavored oil and vegetables. Add the chili flakes (if using), turmeric powder, chicken stock, frozen peas, and kosher salt. Mix everything well, then evenly scatter the seared chicken pieces over the top along with any collected juices.
- Steam: Cover the pot with a lid and reduce the heat to medium-low to maintain a gentle simmer. Let the rice cook undisturbed for 15 minutes without lifting the lid or stirring to allow perfect steaming.
- Rest: Remove the pot from heat and keep it covered for an additional 10 minutes. This resting time allows the rice to finish steaming gently and flavors to meld beautifully.
- Serve: Gently fluff the rice with a fork and spoon it into serving bowls. Top with Perinaise or your favorite pink sauce and sprinkle with finely sliced green onions. Enjoy your authentic Portuguese Chicken and Rice!
Notes
- This recipe works well with long or medium grain rice but avoid using jasmine or sticky rice as they don’t absorb the flavors or steam properly.
- To reduce the spiciness, simply omit cayenne pepper and chili flakes from the seasoning and rice steps.
- Store leftover Portuguese Chicken and Rice in the refrigerator for up to 3 days. Reheat in a pan or microwave with a splash of water to refresh the rice and prevent drying out.
- Perinaise, a creamy slightly spicy mayonnaise-based sauce, adds a delightful tangy kick and is highly recommended as a garnish.
Keywords: Portuguese chicken and rice, one pot chicken recipe, Portuguese seasoning, stovetop chicken rice, easy chicken dinner, basmati rice recipe, spicy chicken rice
Find it online: https://cheframi.com/portuguese-chicken-and-rice-recipe/
