Portuguese Chicken and Rice Recipe
Introduction
Portuguese Chicken and Rice is a comforting and flavorful dish that combines tender chicken with fragrant spices and perfectly cooked rice. This simple recipe brings a taste of traditional Portuguese cuisine right to your kitchen.
Ingredients
- 4 chicken pieces (thighs or drumsticks recommended)
- 1 cup long-grain rice
- 3 cloves garlic, minced
- 1 tablespoon Portuguese or smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 ½ cups chicken broth or water
Instructions
- Step 1: Heat olive oil in a large skillet or pot over medium heat. Add the chicken pieces, season with salt, pepper, paprika, oregano, and garlic. Cook until the chicken is browned on all sides, about 8-10 minutes.
- Step 2: Add the rice to the pot, stirring to coat it with the spices and oil. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, until the rice is tender and the chicken is cooked through.
Tips & Variations
- For added depth, marinate the chicken in garlic, paprika, and olive oil for 1 hour before cooking.
- Include chopped bell peppers or tomatoes for extra flavor and color.
- Use smoked paprika to give the dish a richer, smokier taste.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan with a splash of water or broth to keep the rice moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of rice for this recipe?
Yes, but cooking times may vary. Long-grain rice is preferred for its fluffy texture, while short-grain rice may become stickier.
Is it necessary to brown the chicken first?
Browning the chicken adds flavor and texture, but you can skip this step for a quicker recipe. The dish will still be delicious.
PrintPortuguese Chicken and Rice Recipe
Portuguese Chicken and Rice is a hearty and flavorful one-pot dish featuring tender chicken simmered with aromatic garlic and traditional spices, combined with perfectly cooked rice. This comforting classic showcases the rich culinary traditions of Portuguese cuisine, delivering a deliciously satisfying meal ideal for family dinners.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Portuguese
Ingredients
Chicken
- 1 whole chicken, cut into pieces (about 3–4 lbs)
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp ground black pepper
- 1 tsp salt
- 1 bay leaf
Rice
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
Garlic and Spices
- 4 cloves garlic, minced
- 1 medium onion, finely chopped
- 1/2 tsp crushed red pepper flakes (optional)
Instructions
- Prepare the chicken: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chicken pieces and cook until browned on all sides, about 6-8 minutes. Season with smoked paprika, dried oregano, black pepper, and salt during cooking to infuse flavor.
- Sauté garlic and onion: Remove the chicken temporarily and add minced garlic and chopped onions to the pot. Sauté until aromatic and translucent, approximately 3-4 minutes, being careful not to burn the garlic.
- Combine ingredients: Return the browned chicken to the pot. Add the bay leaf and pour in chicken broth. Bring the mixture to a gentle boil, then reduce heat to low and let it simmer for 25 minutes to develop flavors and cook the chicken through.
- Add rice and simmer: Stir in the washed long-grain white rice evenly into the pot. Cover and continue to simmer on low heat for 18-20 minutes, or until the rice is tender and has absorbed the broth, stirring occasionally to prevent sticking.
- Rest and serve: Once cooked, remove the pot from heat and let it rest, covered, for 5 minutes to allow the rice to finish steaming. Remove the bay leaf before serving. Fluff the rice with a fork and serve the chicken and rice hot, garnished with fresh herbs if desired.
Notes
- Use chicken broth for richer flavor; water can be substituted if necessary.
- Adjust spices to taste, adding more paprika or red pepper flakes for additional heat.
- Check rice occasionally to avoid sticking or burning at the bottom of the pot.
- Leftovers store well in the refrigerator for up to 3 days.
- For added freshness, garnish with chopped parsley or cilantro before serving.
Keywords: Portuguese chicken recipe, chicken and rice, one pot meal, traditional Portuguese cuisine, easy dinner, comfort food
