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Portuguese Chicken and Rice

Savor the Flavorful Portuguese Chicken and Rice in One Pot

Experience the vibrant flavors of Portuguese Chicken and Rice, a one-pot meal that simplifies dinner and impresses everyone.
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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: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Juicier cut than breast; retains moisture during cooking.
  • 2 tablespoons Extra Virgin Olive Oil Used for searing chicken and sautéing vegetables.
For the Spice Blend
  • 1 tablespoon Paprika Adds sweetness and color.
  • 1 teaspoon Garlic Powder Provides savory depth.
  • 1 teaspoon Dried Oregano Contributes an herbaceous flavor.
  • 1 teaspoon Coriander Adds floral notes.
  • 1/2 teaspoon Cayenne Pepper Provides heat.
  • 1 tablespoon Brown Sugar Balances flavors with sweetness.
  • 1 teaspoon Cooking Salt Essential for flavor enhancement.
For the Rice and Vegetables
  • 1 cup Basmati Rice Long-grain variety provides lighter texture.
  • 1 medium Onion Aromatics that add flavor.
  • 3 cloves Garlic Aromatics that add flavor.
  • 1 medium Red Capsicum (Bell Pepper) Provides sweetness and texture.
  • 1 cup Frozen Peas Adds color and nutrition.
For Cooking Liquid
  • 3 cups Chicken Stock (Broth) Enhances flavor of rice.
  • 2 tablespoons Lemon Juice Adds acidity and brightness.
For Serving
  • 1/4 cup Peri-naise or alternative sauce Drizzle adds creaminess and heat.
  • 1 teaspoon Chili Flakes Optional for added spiciness.
  • 1 teaspoon Turmeric Powder Adds color and a warm, earthy flavor.

Equipment

  • Large Deep Pot

Method
 

Cooking Instructions
  1. In a mixing bowl, combine paprika, garlic powder, dried oregano, coriander, cayenne pepper, brown sugar, and salt to create a vibrant spice blend. Rub the seasoning all over the chicken thighs and let sit for 10 minutes.
  2. Heat olive oil in a large pot over medium-high heat. Sear the chicken thighs for 4–5 minutes until golden brown, then remove and set aside.
  3. Add more olive oil if needed, then sauté diced onion and minced garlic for 1–2 minutes until fragrant. Add chopped red capsicum and cook for another 3 minutes.
  4. Stir in basmati rice, coating it with vegetables for about 1 minute. Pour in chicken stock and add turmeric powder and chicken juices, then nestle the chicken back in.
  5. Bring to a gentle simmer, then reduce heat to low, cover, and cook undisturbed for 15 minutes.
  6. After 15 minutes, turn off heat and let the pot rest covered for an additional 10 minutes.
  7. Fluff the rice gently with a fork, drizzle with peri-naise and garnish with sliced green onions before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 2mg

Notes

This one-pot meal is easy to customize with different proteins or seasonal vegetables.

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