Portuguese Chicken and Spicy Rice: The Ultimate Comfort Food Recipe

Introduction to Portuguese Chicken and Spicy Rice

If you’re looking for a dish that combines vibrant flavors and comforting textures, look no further than Portuguese Chicken and Spicy Rice. This delightful meal is not only easy to prepare, but it also brings warmth and joy to your dining table. Perfect for family gatherings or a cozy night in, this recipe is sure to be a hit with everyone, even those who might be trying it for the first time.

A Personal Story Behind My Portuguese Chicken and Spicy Rice Journey

I first discovered Portuguese Chicken and Spicy Rice during a visit to a quaint little restaurant in Lisbon. The rich aroma of spices and the sight of colorful rice made my mouth water. As I took my first bite, memories flooded in of family dinners where we gathered around the table, sharing stories and laughter. Inspired by that experience, I’ve perfected my own version of this dish to recreate the warmth and connection of those cherished moments.

What Makes This Portuguese Chicken and Spicy Rice Recipe Special?

This recipe stands out due to its unique blend of spices, which offer a beautiful depth of flavor. The use of paprika and cayenne brings a mild heat, while the brown sugar balances it with a touch of sweetness. The basmati rice absorbs all the savory goodness from the chicken and spices, creating a deliciously satisfying meal. Moreover, it’s versatile – you can adjust the spice levels based on your preference, making it suitable for all palates.

The Full Portuguese Chicken and Spicy Rice Recipe

Ingredients

• 1 lb (500g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tsp paprika (regular/sweet)
• 1 tsp garlic powder (or 1 large garlic clove, minced)
• 1 tsp dried oregano
• 1/4 tsp coriander
• 1/4 tsp cayenne (optional for spiciness)
• 1 tbsp brown sugar
• 1 tsp cooking salt
• 1 tbsp extra virgin olive oil
• 1/2 tbsp lemon juice (or apple cider vinegar)
• 2 tbsp extra virgin olive oil
• 2 garlic cloves, finely minced
• 1 small onion, diced
• 1 red bell pepper, chopped into 1cm squares
• 1 1/2 cups basmati rice
• 1/4 tsp chili flakes (optional for spiciness)
• 2 tsp turmeric powder
• 2 1/4 cups low-sodium chicken broth
• 1 cup frozen peas
• 1/2 tsp cooking salt
• Perinaise, Pink Sauce, or other sauce of choice for drizzling
• Green onion, finely sliced for garnish

Instructions

1. Begin by seasoning the chicken. In a bowl, mix together the paprika, garlic powder, oregano, coriander, cayenne, brown sugar, salt, olive oil, and lemon juice. Toss the chicken pieces in the seasoning until they are fully coated. Set aside for about 10 minutes to let the flavors meld.
2. In a large pot, heat 2 tablespoons of olive oil over high heat. Once hot, add the seasoned chicken. Sear the chicken until it’s golden brown on the outside, which should take about 5 minutes. Remove the chicken from the pot and set it aside.
3. In the same pot, reduce the heat slightly and add the minced garlic and diced onion. Sauté for about 1 minute, or until the onion becomes translucent. Next, add the chopped red bell pepper and cook for an additional 1 1/2 minutes.
4. Add the basmati rice to the pot and stir it well to coat it in the flavorful oil and vegetables. Then, add the rest of the rice ingredients: chicken broth, turmeric, peas, and the remaining salt. Place the seared chicken evenly on top of the rice along with any juices that have accumulated. Bring the mixture to a simmer.
5. Cover the pot with a lid and reduce the heat to medium-low. Allow the dish to cook undisturbed for 15 minutes. It’s important not to peek during this time, as it allows the rice to cook evenly.
6. Once the 15 minutes are up, remove the pot from the heat but keep it covered. Let it rest for another 10 minutes to finish cooking in its own steam.
7. After resting, fluff the rice gently with a fork. Serve the chicken and rice in bowls, drizzling with Perinaise or your choice of sauce. Finish off with a sprinkle of sliced green onions for a fresh touch.

Serving Suggestions and Variations for Portuguese Chicken and Spicy Rice

This Portuguese Chicken and Spicy Rice dish is delightful on its own, but you can elevate it further by serving it with a side of crispy salad or warm crusty bread. For a twist, try adding black beans or corn to the rice for extra texture and flavor. If you prefer a milder version, simply omit the cayenne and chili flakes. Additionally, marinating the chicken overnight can enhance the flavor even more, making it a great option for meal prep.

Frequently Asked Questions About Portuguese Chicken and Spicy Rice

Can I use other types of chicken? Yes, you can substitute boneless chicken thighs with chicken breasts, but keep in mind that thighs tend to be juicier and more flavorful.
Can I use brown rice instead of basmati? Absolutely! Just note that brown rice will require a longer cooking time and more liquid.
Is this dish suitable for meal prepping? Yes, this recipe stores well. Just make sure to refrigerate it in an airtight container for up to 3 days.
Can I freeze leftovers? Yes, you can freeze the chicken and rice in an airtight container for up to 3 months. Just reheat thoroughly before serving.

Recipe Stats

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Calories per Serving: 380
• Servings: 4

Portuguese Chicken and Spicy Rice

A flavorful and comforting dish featuring seasoned chicken thighs served over spicy basmati rice.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 380 kcal

Ingredients

  

Main Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tsp paprika regular/sweet
• 1 tsp garlic powder or 1 large garlic clove, minced
• 1 tsp dried oregano
• 0.25 tsp coriander
• 0.25 tsp cayenne optional for spiciness
• 1 tbsp brown sugar
• 1 tsp cooking salt
• 1 tbsp extra virgin olive oil
• 0.5 tbsp lemon juice or apple cider vinegar
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, finely minced
• 1 small onion, diced
• 1 red bell pepper chopped into 1cm squares
• 1.5 cups basmati rice
• 0.25 tsp chili flakes optional for spiciness
• 2 tsp turmeric powder
• 2.25 cups low-sodium chicken broth
• 1 cup frozen peas
• 0.5 tsp cooking salt
• 1 serving Perinaise or Pink Sauce for drizzling
• 1 serving Green onion, finely sliced for garnish

Instructions

 

• Season the chicken by mixing all Portuguese Chicken Seasoning ingredients in a bowl. Toss the chicken in the seasoning until coated. Set aside.
• In a large pot over high heat, add 2 tablespoons of oil. Sear the seasoned chicken until the outside is sealed. Remove the chicken from the pot and set it aside.
• In the same pot, sauté the garlic and onion for 1 minute. Add the red bell pepper and cook for another 1 1/2 minutes until the onion is translucent.
• Stir in the rice, ensuring it's coated in the flavorful oil. Add the remaining rice ingredients, then place the chicken evenly on top along with any accumulated juices. Bring to a simmer, cover with a lid, and reduce the heat to medium-low.
• Cook undisturbed for 15 minutes until the liquid is absorbed. Avoid peeking during this time.
• Remove the pot from the heat and let it rest, covered, for 10 minutes.
• Fluff the rice gently with a fork, then serve in bowls. Drizzle with Perinaise, sprinkle with green onions, and enjoy!

Notes

For a milder version, omit the cayenne and chili flakes. You can marinate the chicken overnight for more flavor.

Keyword Portuguese Chicken and Spicy Rice Recipe