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–+ servings
Portuguese Chicken and Rice

Savor the Flavor: Easy Portuguese Chicken and Rice Recipe

A delightful one-pot meal of mildly spiced chicken and vibrant turmeric rice, perfect for family dinners. Portuguese Chicken and Rice is simple and flavorful.
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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: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs Substitute with chicken breasts for a leaner option.
  • 2 tablespoons Paprika Use smoked paprika for richer taste.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used.
  • 1 teaspoon Dried Oregano No direct substitutes needed.
  • 1 teaspoon Ground Coriander Can be skipped if unavailable.
  • 1/2 teaspoon Cayenne Pepper Omit for a milder experience.
  • 1 tablespoon Brown Sugar White sugar works as a substitute.
  • 1 teaspoon Kosher Salt Regular salt can be used.
For Cooking
  • 2 tablespoons Extra Virgin Olive Oil Vegetable oil is a convenient substitute.
  • 2 tablespoons Lemon Juice Apple cider vinegar can be a good alternative.
For the Rice and Vegetables
  • 1 whole Red Bell Pepper Swap with yellow or green peppers if preferred.
  • 1 cup Basmati Rice Replace with other long-grain varieties.
  • 2 cups Chicken Stock or Broth Use vegetable broth for a vegetarian option.
  • 1/2 cup Frozen Peas Use fresh peas when in season.
For Serving (Optional)
  • 1 tablespoon Perinaise Perfect for those who like a kick!

Equipment

  • Large Bowl
  • Large, heavy-bottomed pot

Method
 

Step-by-Step Instructions for Portuguese Chicken and Rice
  1. In a large bowl, combine paprika, garlic powder, oregano, ground coriander, cayenne pepper, brown sugar, and kosher salt. Add the cut chicken thighs to the spice mix, ensuring every piece is well-coated. Let the seasoned chicken rest for about 15 minutes.
  2. In a large, heavy-bottomed pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the seasoned chicken pieces and sear for 5-7 minutes until browned. Remove chicken and set aside.
  3. Lower the heat to medium and add diced onion and minced garlic to the pot with remaining oil. Sauté for about 1 minute, then add diced red bell pepper. Continue cooking for 3-4 minutes until softened.
  4. Stir in 1 cup of basmati rice and toast for about 2 minutes. Then add red pepper flakes, 2 cups of chicken stock, frozen peas, and a pinch of salt. Mix thoroughly.
  5. Carefully place the seared chicken on top and pour any reserved juices over them. Cover and simmer for 15 minutes without lifting the lid.
  6. After 15 minutes, turn off the heat but leave the pot covered for an additional 10 minutes to let the flavors meld.
  7. Fluff the rice with a fork and gently mix in the chicken. Drizzle with Perinaise and sprinkle with chopped green onions before serving.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 40gProtein: 28gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1200IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

For best results, avoid lifting the lid while simmering, and consider adding extra veggies for nutrition and color.

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