Portuguese Chicken and Rice – One Pot Delight Recipe

Introduction

This Portuguese Chicken and Rice recipe is a comforting one-pot meal packed with bold flavors and vibrant spices. Tender chicken thighs are seasoned and cooked alongside fragrant rice, creating a deliciously satisfying dish that’s perfect for any night of the week.

Ingredients

• 1 kg Chicken Thighs (Skinless and boneless)
• 2 tbsp Paprika (Sweet or regular)
• 1 tbsp Garlic Powder (Or freshly minced garlic)
• 1 tbsp Dried Oregano
• 1 tbsp Coriander
• 0.5 tsp Cayenne Pepper (Optional)
• 1 tbsp Brown Sugar
• 1 tsp Cooking Salt (Kosher salt preferred)
• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp Lemon Juice (Or apple cider vinegar)
• 2 cloves Garlic Cloves (Minced)
• 1 medium Onion (Sautéed until golden)
• 1 medium Red Capsicum (Bell Pepper) (Deseeded and diced)
• 1.5 cups Basmati Rice (Or long/medium grain rice)
• 1 tsp Chili Flakes (Optional)
• 1 tsp Turmeric Powder
• 3 cups Chicken Stock/Broth (Low-sodium preferred)
• 1 cup Frozen Peas (Optional)
• To taste Perinaise (Or alternative hot sauce)
• 2 stalks Green Onion (Chopped for garnish)

Instructions

1. Step 1: In a mixing bowl, combine paprika, garlic powder, dried oregano, coriander, cayenne pepper (if using), brown sugar, salt, and lemon juice. Coat the chicken thighs generously with the mixture, ensuring every piece is well covered. Set aside while you prepare the other ingredients.
2. Step 2: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Sear the seasoned chicken for about 5 minutes until golden and slightly browned, but still uncooked inside. Remove the chicken from the pot and reserve the oil.
3. Step 3: In the same pot, add minced garlic and sauté with the onion for about 1 minute until fragrant. Add the diced red capsicum and cook for an additional 1.5 minutes until softened, creating a flavorful aromatic base.
4. Step 4: Stir in the basmati rice and toss well to coat the rice in the oil and vegetables. Add the chicken stock, turmeric powder, frozen peas if using, and chili flakes if desired. Place the seared chicken pieces on top of the rice mixture.
5. Step 5: Bring the mixture to a quick simmer, then reduce heat to low. Cover with a lid and cook gently for 15 minutes without lifting the lid during this time.
6. Step 6: Once the cooking time is complete, remove the pot from heat and let it rest uncovered for 10 minutes. After resting, fluff the rice gently with a fork to combine and separate the grains.
7. Step 7: Serve the chicken and rice in bowls, drizzle generously with Perinaise or your favorite hot sauce, and garnish with chopped green onions for a fresh finish. Enjoy!

Tips & Variations

• For extra flavor, marinate the chicken in the spice mixture for 1 hour or overnight before cooking.
• Substitute chicken thighs with drumsticks or breasts, adjusting cooking time as needed.
• Add chopped tomatoes or roasted red peppers for a different twist.
• Use vegetable stock for a lighter, vegetarian twist by replacing chicken with hearty vegetables or plant-based protein.
• If you prefer less heat, omit cayenne pepper and chili flakes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken stock or water to loosen the rice if it has dried out. This dish is best enjoyed fresh but reheats well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this recipe?

Yes, you can substitute basmati rice with long-grain or medium-grain rice. Just be mindful that cooking times and liquid amounts might vary slightly.

Is it necessary to sear the chicken before cooking?

Searing the chicken adds a lovely golden color and depth of flavor, but you can skip this step if you’re short on time and cook the chicken fully in the simmering rice mixture.

Portuguese Chicken and Rice – One Pot Delight Recipe

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★★★★★

4.6 from 131 reviews

Portuguese Chicken and Rice is a vibrant one-pot dish featuring tender, paprika-seasoned chicken thighs cooked with aromatic basmati rice, peas, and a blend of spices. This flavorful and satisfying meal combines seared chicken with a savory rice base, finished with a zesty Perinaise drizzle and fresh green onions, perfect for an easy and hearty family dinner.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Portuguese
• Diet: Halal

Ingredients

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Chicken and Seasoning

• 1 kg Chicken Thighs (Skinless and boneless)
• 2 tbsp Paprika (Sweet or regular)
• 1 tbsp Garlic Powder (Or freshly minced garlic)
• 1 tbsp Dried Oregano
• 1 tbsp Coriander
• 0.5 tsp Cayenne Pepper (Optional)
• 1 tbsp Brown Sugar
• 1 tsp Cooking Salt (Kosher salt preferred)
• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp Lemon Juice (Or apple cider vinegar)
• 2 cloves Garlic (Minced)

Vegetables and Rice

• 1 medium Onion (Sautéed until golden)
• 1 medium Red Capsicum (Bell Pepper) (Deseeded and diced)
• 1.5 cups Basmati Rice (Or long/medium grain rice)
• 1 tsp Chili Flakes (Optional)
• 1 tsp Turmeric Powder
• 3 cups Chicken Stock/Broth (Low-sodium preferred)
• 1 cup Frozen Peas (Optional)

Garnish and Serving

• Perinaise (Or alternative hot sauce) to taste
• 2 stalks Green Onion (Chopped for garnish)

Instructions

1. Prepare the seasoning: In a mixing bowl, combine paprika, garlic powder, dried oregano, coriander, cayenne pepper (if using), brown sugar, salt, lemon juice, and minced garlic. Thoroughly coat the chicken thighs with this seasoning mix, ensuring every piece is well covered. Set aside to marinate briefly while preparing other ingredients.
2. Sear the chicken: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add the seasoned chicken thighs and sear for approximately 5 minutes until the outside is golden and slightly browned but the inside remains uncooked. Remove chicken from the pot and keep the oil in the pot for further cooking.
3. Sauté aromatics: In the same pot, add the minced garlic and chopped onion. Cook for about 1 minute until fragrant and the onion begins to turn golden. Add the diced red capsicum and sauté for another 1.5 minutes until softened, creating a flavorful base.
4. Add rice and spices: Stir in the basmati rice, tossing it well to coat grains with the flavorful oil and aromatics. Add the chicken stock, turmeric powder, and frozen peas if using. Stir gently to combine.
5. Cook chicken and rice together: Place the seared chicken thighs on top of the rice mixture. Bring the pot to a quick simmer over medium-high heat, then immediately reduce heat to low. Cover the pot with a lid and let it cook gently for 15 minutes without lifting the lid to ensure even cooking and absorption.
6. Rest and fluff: After cooking, remove the pot from heat and let it rest uncovered for 10 minutes. This helps steam and finalize the cooking. Then gently fluff the rice with a fork, mixing the chicken and rice to separate the grains without breaking them.
7. Serve: Spoon portions of the chicken and rice into serving bowls. Drizzle each with Perinaise or your preferred hot sauce to add creamy heat and garnish with chopped green onions for freshness. Enjoy your delicious Portuguese Chicken and Rice!

Notes

• You can substitute basmati rice with long or medium grain rice if preferred.
• The cayenne pepper and chili flakes are optional and can be adjusted to your preferred spice level.
• Using skinless, boneless chicken thighs ensures quicker and more even cooking in one pot.
• To make this dish gluten-free, ensure the chicken stock/broth and Perinaise are certified gluten-free.
• The resting step after cooking is essential for fluffy rice and tender chicken.
• Perinaise adds a traditional South African touch, but any spicy mayo or hot sauce will work well.

Keywords: Portuguese chicken and rice, one pot meal, paprika chicken, basmati rice recipe, easy chicken dinner