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–+ servings
Portuguese Chicken and Rice

Delicious Portuguese Chicken and Rice in One Pot for Easy Nights

A delightful Portuguese Chicken and Rice dish, perfect for quick weeknight meals.
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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: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces Chicken Thighs Skinless and boneless
  • 1 tablespoon Paprika Sweet paprika for milder touch
  • 1 teaspoon Garlic Powder Or freshly minced garlic
  • 1 teaspoon Dried Oregano Or thyme
  • 1 teaspoon Coriander Or cumin if unavailable
  • 1/2 teaspoon Cayenne Pepper Optional and to taste
  • 1 tablespoon Brown Sugar Balances spices
  • 1 teaspoon Cooking Salt Kosher salt preferred
For the Rice Mixture
  • 2 tablespoons Extra Virgin Olive Oil Or any cooking oil
  • 2 tablespoons Lemon Juice Or apple cider vinegar
  • 3 cloves Garlic Minced
  • 1 medium Onion Diced
  • 1 cup Red Capsicum Bell pepper, diced
  • 1.5 cups Basmati Rice Can substitute with long grain rice
  • 1/2 teaspoon Chili Flakes Optional
  • 1 teaspoon Turmeric Powder
  • 4 cups Chicken Stock/Broth Low-sodium preferred
Optional Add-ins & Garnishes
  • 1 cup Frozen Peas Optional
  • to taste Perinaise or hot sauce For garnish
  • 2 stalks Green Onion Finely chopped

Equipment

  • Large Bowl
  • large pot

Method
 

Directions
  1. In a large bowl, combine paprika, garlic powder, oregano, coriander, cayenne pepper, brown sugar, and cooking salt. Toss the chicken thighs until fully coated and marinate for at least 15 minutes.
  2. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add marinated chicken thighs and sear for about 5 minutes on each side until golden brown. Remove and set aside.
  3. In the same pot, reduce heat to medium and add minced garlic and diced onion. Sauté for about 1 minute until fragrant, then add diced red capsicum and cook for another 1.5 minutes.
  4. Stir in the basmati rice until well-coated with oil. Pour in 4 cups of chicken stock, sprinkle turmeric powder, and add frozen peas if using. Nestle the seared chicken on top.
  5. Bring to a gentle simmer, reduce to low, cover, and cook undisturbed for 15 minutes.
  6. Remove from heat but keep the lid on for 10 minutes. Fluff the rice gently with a fork and integrate the chicken.
  7. Serve in bowls, drizzled with Perinaise or hot sauce, and garnished with green onions.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

For best results, marinate chicken well, avoid high heat, and let the dish rest after cooking.

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