Portuguese chicken and rice is a colorful one pot dinner made with paprika marinated chicken thighs, turmeric basmati rice, red bell pepper, and sweet peas. The chicken soaks up a smoky, garlicky marinade, and the rice cooks in the same pot so it absorbs all the savory browned bits.
Plan on about 1 hour 5 minutes from start to finish, including a short marinade, and only one pot to wash. A drizzle of creamy pink sauce and a sprinkle of green onion finish the plate, and the spice level is easy to adjust with the cayenne and red pepper flakes.
Table of Contents
Why This Portuguese Chicken and Rice Recipe Works
The marinade of paprika, garlic powder, oregano, coriander, cayenne, brown sugar, and lemon juice gives the chicken a deep, smoky flavor and a slightly caramelized edge. Even 15 minutes helps, and a longer rest builds more flavor.
Browning the chicken first leaves flavorful bits on the bottom of the pot, and sauteing the onion, garlic, and bell pepper in that same pot lets the rice pick up every bit of it. Turmeric turns the grains a warm golden color.
Frozen peas go in right at the end of the simmer so they stay bright and sweet. Everything finishes together, so dinner lands on the table with just a whip of the rice.
Ingredients for Portuguese Chicken and Rice
- 1 lb boneless, skinless chicken thighs, cut into bite size pieces (for the chicken)
- 2 tsp sweet paprika (for the marinade)
- 1 tsp garlic powder, or 1 large minced garlic clove (for the marinade)
- 1 tsp dried oregano (for the marinade)
- 1/4 tsp ground coriander (for the marinade)
- 1/4 tsp cayenne pepper, optional (for the marinade)
- 1 tbsp brown sugar (for the marinade)
- 3/4 tsp kosher salt (for the marinade)
- 1/2 tbsp lemon juice, or apple cider vinegar (for the marinade)
- 1 tbsp extra virgin olive oil (for browning the chicken)
- 2 tbsp extra virgin olive oil (for the rice)
- 2 cloves garlic, finely minced (for the rice)
- 1 small onion, diced (for the rice)
- 1 red bell pepper, seeded and chopped into 1/3 inch pieces (for the rice)
- 1 1/2 cups basmati rice (for the rice)
- 1/4 tsp red pepper flakes, optional (for the rice)
- 2 tsp ground turmeric (for the rice)
- 2 1/4 cups low sodium chicken broth (for the rice)
- 1 cup frozen peas, still frozen (for the rice)
- 1/4 tsp kosher salt (for the rice)
- 1 green onion, thinly sliced (for serving)
- creamy pink sauce, or any sauce you like (for serving)
Chicken thighs. Boneless, skinless thighs stay juicy during the simmer. Cut them into bite size pieces so they cook through quickly and spread evenly through the rice.
Spice marinade. Paprika brings color and smokiness, oregano and coriander add earthy depth, and cayenne adds heat you can dial up or down. Brown sugar helps the chicken brown.
Basmati rice. Basmati cooks into long, separate grains. Long grain or medium grain rice also works, but may need a slightly different cook time.
Turmeric and red pepper flakes. Turmeric gives the rice a golden color and a warm, earthy flavor, and red pepper flakes add a gentle heat. Leave out the flakes for a mild dish.
Peas and bell pepper. Frozen peas add sweetness and a pop of color, while red bell pepper adds crunch and a fresh note. Both soften as the rice cooks.
How to Make Portuguese Chicken and Rice
1. Marinate the chicken. Toss the chicken with the paprika, garlic powder, oregano, coriander, cayenne, brown sugar, 3/4 teaspoon salt, and lemon juice. Let it sit for at least 15 minutes, or up to 2 hours for deeper flavor.
2. Brown the chicken. Heat 1 tablespoon of olive oil in a large pot over medium high heat. Cook the marinated chicken until browned on all sides, then move it to a plate.
3. Cook the aromatics. Add the 2 tablespoons of oil to the same pot. Saute the onion and garlic until soft and fragrant, then add the bell pepper and cook a few more minutes.
4. Toast the rice. Add the rice and stir to coat it in the oil, then mix in the turmeric, red pepper flakes, and the remaining 1/4 teaspoon salt.
5. Add the broth. Pour in the broth and bring to a boil, scraping up any browned bits from the bottom of the pot.
6. Simmer. Return the chicken to the pot with any juices, add the frozen peas, lower the heat, cover, and simmer 15 to 20 minutes, until the rice is tender, the liquid is absorbed, and the chicken reaches 165 degrees F.
7. Rest and serve. Loosen the rice with a fork, drizzle with the sauce, and sprinkle with green onion.
How to Serve Portuguese Chicken and Rice
Serve the rice hot with a drizzle of pink sauce, or any sauce you like, and a sprinkle of green onion. A crisp Italian house salad or creamy Asian cucumber salad gives a cool, fresh contrast to the smoky spices. Air fryer asparagus is an easy green side, and fluffy homemade dinner rolls round out a family dinner.
How to Store and Reheat Portuguese Chicken and Rice
Cool the leftovers within 2 hours and refrigerate in an airtight container for up to 3 days. Reheat in the microwave with a splash of water until steaming hot, 165 degrees F in the center. You can freeze it for up to 1 month, but the peas and rice soften slightly after thawing.
Tips and Variations for Portuguese Chicken and Rice
Marinate longer. Up to 2 hours in the refrigerator deepens the flavor, though 15 minutes still works.
Cut even pieces. Bite size pieces of equal size cook at the same pace.
Do not crowd the pot. Brown the chicken in two batches if needed so it sears instead of steaming.
Scrape the bottom. Browned bits on the bottom add flavor. Stir them into the broth.
Keep the lid on. Resist lifting the lid during the simmer so the rice cooks evenly.
Control the heat. Omit the cayenne and red pepper flakes for a mild dish, or add more for heat.
Make a quick sauce. Stir mayonnaise with a little hot sauce for an easy pink sauce.
Handle raw chicken safely. Wash hands and surfaces after touching raw chicken and cook it to 165 degrees F. Purdue Extension has general advice for storing leftovers safely.
Frequently Asked Questions About Portuguese Chicken and Rice
How do you make Portuguese chicken and rice?
Marinate bite size chicken thighs in paprika and spices, brown them, cook onion, garlic, and bell pepper, toast basmati rice with turmeric, add broth and chicken, then simmer covered with peas until tender.
Can you make Portuguese chicken and rice ahead of time?
Yes. Marinate the chicken earlier in the day, or cook the whole dish and reheat it with a splash of water until steaming hot.
What rice is ideal for Portuguese chicken and rice?
Basmati gives long, separate grains, though long grain or medium grain rice also works.
How spicy is this dish?
It is mild to medium. Leave out the cayenne and red pepper flakes for no heat, or add more for extra spice.
Can I use chicken breast?
Yes, but breast meat can dry out, so cut it into slightly larger pieces and check that it reaches 165 degrees F without overcooking.
Portuguese Chicken and Rice
Equipment
- Large pot with lid
- Cutting board
- Wooden spoon
Ingredients
Main Ingredients
- 1 lb chicken thighs boneless, skinless, cut into bite size pieces, for the chicken
- 2 tsp sweet paprika for the marinade
- 1 tsp garlic powder or 1 large minced garlic clove, for the marinade
- 1 tsp dried oregano for the marinade
- ¼ tsp ground coriander for the marinade
- ¼ tsp cayenne pepper optional, for the marinade
- 1 tbsp brown sugar for the marinade
- ¾ tsp kosher salt for the marinade
- ½ tbsp lemon juice or apple cider vinegar, for the marinade
- 1 tbsp extra virgin olive oil for browning the chicken
- 2 tbsp extra virgin olive oil for the rice
- 2 cloves garlic finely minced, for the rice
- 1 small onion diced, for the rice
- 1 red bell pepper seeded, chopped into 1/3 inch pieces, for the rice
- 1 ½ cup basmati rice for the rice
- ¼ tsp red pepper flakes optional, for the rice
- 2 tsp ground turmeric for the rice
- 2 ¼ cup low sodium chicken broth for the rice
- 1 cup frozen peas still frozen, for the rice
- ¼ tsp kosher salt for the rice
- 1 green onion thinly sliced, for serving
Instructions
Cooking
- Season the chicken. Combine the chicken with the paprika, garlic powder, oregano, coriander, cayenne, brown sugar, 3/4 teaspoon salt, and lemon juice. Marinate at least 15 minutes. Sear. Heat 1 tablespoon of oil in a large pot over medium high heat and brown the chicken on all sides. Transfer to a plate.
- Soften the vegetables. Pour 2 tablespoons of oil into the pot and cook the onion and garlic until soft and fragrant. Stir in the bell pepper and cook a few minutes more. Coat the rice. Add the rice and stir to coat. Mix in the turmeric, red pepper flakes, and 1/4 teaspoon salt.
- Add liquid. Pour in the broth, scrape the bottom of the pot, and bring to a boil.
- Combine. Return the chicken and juices to the pot, add the frozen peas, and reduce the heat to low.
- Simmer. Cover and simmer 15 to 20 minutes, until the rice is tender, the liquid is absorbed, and the chicken reaches 165 degrees F.
- Finish. Loosen the rice with a fork and top with green onion and a drizzle of sauce.
