Portuguese Chicken and Rice
Recipe from Nagi & Dozer - RecipeTin Eats · original post
Peri peri-rubbed chicken cooked in the same pot as a spicy rice: essentially a one-pot chicken paella. The rice alone is worth making it for.
Ingredients
- chicken thigh fillets — cut into bite size pieces500 g
- sweet paprika — 2 tsp5 g
- garlic powder1 tsp
- dried oregano — 1 tsp1 g
- ground coriander — ¼ tsp0.6 g
- cayenne pepper0.25 tsp
- brown sugar — 1 tbsp16 g
- salt — 1 ½ tsp9 g
- extra virgin olive oil — 3 tbsp60 ml
- lemon juice — ½ tbsp10 ml
- garlic cloves — finely minced2 ea
- small onion — diced1 ea
- red capsicum — chopped into 1 cm squares1 ea
- basmati rice270 g
- chilli flakes0.25 tsp
- ground turmeric — 2 tsp5 g
- chicken stock — low sodium560 ml
- frozen peas140 g
- green onion — finely sliced1 ea
Method
- Toss chicken with seasoning, sear, remove. Sauté onion and garlic, then capsicum, stir in rice, add everything else + chicken. Steam 15 minutes covered, rest 10 minutes. Serve!
- Season chicken - Mix the Portuguese Chicken Seasoning ingredients in a bowl. Add chicken and toss to coat. Set aside while you prepare the rest of the ingredients, or overnight if you want (though not necessary).
- Sear - Heat the 2 tablespoons of oil in a large heavy based pot over high heat. Add the chicken and cook until the outside is sealed and gets a bit of colour (it won't go golden). Remove with a slotted spoon into a bowl, leaving oil behind in the pot.
- Sauté - Add garlic and onion into the pot, cook for 1 minute. Add capsicum and cook for 1 1/2 minutes or until onion is translucent.
- All in - Add rice and stir to coat in the tasty oil. Add remaining rice ingredients, then scatter the chicken evenly across the surface. Also add any juices accumulated in the bowl. Stir, bring to a simmer, then put the lid on and lower heat to medium low so it's simmering gently. (Note 3)
- Cook 15 minutes - Cook for 15 minutes, no peeking, no stirring! Liquid should be absorbed - tilt pot and lift lid for quick peek.
- Rest 10 minutes - Remove pot from the stove and leave to rest for 10 minutes with the lid still on.
- Fluff & serve - Remove lid, gently toss the rice. Spoon into bowls, drizzle over Peri-naise, sprinkle with green onions and serve!
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Pescatarian
Portuguese Prawns and Rice
- 750 g Raw peeled prawns instead of chicken thigh fillets
- 560 ml Vegetable stock instead of chicken stock
Season the prawns but do not sear them first; cook the rice for 10 minutes, scatter the prawns over, cover and cook 5 minutes more until pink before resting.
Vegetarian
Portuguese Chickpeas and Rice
- 550 g Chickpeas instead of chicken thigh fillets
- 560 ml Vegetable stock instead of chicken stock
Toss the drained chickpeas in the seasoning and fry them for 2 to 3 minutes instead of searing chicken, then scatter them over the rice and cook for the same 15 minutes.
Vegan
Portuguese Chickpeas and Rice
- 550 g Chickpeas instead of chicken thigh fillets
- 560 ml Vegetable stock instead of chicken stock
Toss the drained chickpeas in the seasoning and fry them for 2 to 3 minutes instead of searing chicken, then scatter them over the rice and cook for the same 15 minutes.
Swaps are suggestions — check labels if you are cooking for an allergy.
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- chicken thigh fillets · 500 g
- sweet paprika · 5 g
- garlic powder · 1 tsp
- dried oregano · 1 g
- ground coriander · 0.6 g
- cayenne pepper · 0.25 tsp
- brown sugar · 16 g
- salt · 9 g
- extra virgin olive oil · 60 ml
- lemon juice · 10 ml
- garlic cloves · 2 items
- small onion · 1 item
- red capsicum · 1 item
- basmati rice · 270 g
- chilli flakes · 0.25 tsp
- ground turmeric · 5 g
- chicken stock · 560 ml
- frozen peas · 140 g
- green onion · 1 item