Portuguese Chicken and Rice – One Pot Delight Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
