Portuguese Chicken & Rice
Chicken and rice cooked together in one pot – the rice absorbs all the juices from the chicken and any vegetables you use, plus broth flavourings.
- Yield: Serves 5
- Preparation Time: 15Minutes
- Cooking Time: 25 Minutes
- Original Recipe: Recipe Tin
- Proven
Ingredients
- 500g chicken thighs
- 2 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp coriander
- 1/4 tsp cayenne
- 1 tbsp brown sugar
- 1 tsp cooking salt
- 1 tbsp extra virgin olive oil
- 1/2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, finely minced
- 1 small onion, diced
- 1 red capsicum, deseeded, chopped into 1cm squares
- 1 1/2 cups
- 1/4 tsp chilli flakes / red pepper flakes (omit for not spicy)
- 2 tsp turmeric powder
- 2 1/4 cups chicken stock/broth , low sodium
- 1 cup frozen peas (still frozen)
- 1/2 tsp cooking salt / kosher salt
Directions
- Mix the Portuguese Chicken Seasoning ingredients in a bowl. Paprika, garlic powder, coriander, cayenne, brown sugar, cooking salt, extra virgin olive oil, and lemon juice
- Add chicken and toss to coat. Set aside while you prepare the rest of the ingredients, or overnight if you want (though not necessary).
- 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.
- 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.
- Add rice and stir to coat in the tasty oil. Add the 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 reduce the heat to medium-low so it simmers gently.
- Cook for 15 minutes, no peeking, no stirring! Liquid should 1be absorbed – tilt pot and lift lid for quick peek.
- Remove the pot from the stove and leave it to rest for 10 minutes with the lid still on.
- Remove the lid, gently toss the rice. Spoon into bowls, drizzle over Peri-naise, sprinkle with green onions and serve!
