Portuguese Chicken and Rice
Paprika marinated chicken thighs cooked with turmeric basmati rice, bell pepper, and peas in one pot.
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.
Notes
Substitutions: Use chicken breast cut into larger pieces, and long grain rice if you do not have basmati. For a quick pink sauce, stir mayonnaise with a little hot sauce.
Tips: Marinate longer for deeper flavor, brown the chicken in batches, and keep the lid on during the simmer.
Storage: Refrigerate up to 3 days or freeze up to 1 month, then reheat until steaming hot, 165 degrees F.