Brazilian Style Chicken and Rice Pot
Transport your taste buds to the vibrant kitchens of Brazil with this hearty and flavorful Brazilian Style Chicken and Rice Pot. Juicy, marinated chicken thighs are browned to perfection and nestled into a fragrant medley of long-grain rice, colorful bell peppers, tomatoes, and aromatic spices like smoked paprika and cumin. The dish comes together in a single pot, making it a perfect fuss-free yet impressive meal. Simmered in chicken broth for maximum flavor, this dish delivers tender chicken and fluffy, flavorful rice every time. Garnished with fresh parsley for a burst of color and freshness, it’s an irresistible comfort food that’s perfect for family dinners or entertaining guests. Ready in about an hour and packed with bold, zesty flavors, this one-pot Brazilian chicken and rice recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons lime juice (freshly squeezed)
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 4 cloves garlic cloves (minced)
- 1 large red bell pepper (diced)
- 1 large green bell pepper (diced)
- 2 cups long-grain white rice
- 4 cups chicken broth
- 2 medium tomatoes (chopped)
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.25 cup fresh parsley (chopped)
Instructions
Season the chicken thighs with lime juice, 1 teaspoon of salt, and black pepper. Let them marinate for 10 minutes while you prepare the other ingredients.
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat and add the olive oil. Brown the chicken thighs on both sides, about 3-4 minutes per side. Remove them from the pot and set aside.
In the same pot, add the diced onion and minced garlic, stirring and cooking until the onion is translucent and fragrant, about 3 minutes.
Add the diced red and green bell peppers and cook for another 2 minutes, stirring occasionally.
Stir in the rice and cook for 1-2 minutes, allowing it to lightly toast and absorb the flavors from the pot.
Add the chicken broth, chopped tomatoes, smoked paprika, ground cumin, and the remaining 0.5 teaspoon of salt. Stir well to combine.
Return the browned chicken thighs to the pot, nestling them into the rice mixture. Bring the pot to a boil, then reduce the heat to low and cover with a lid.
Simmer for about 25 minutes, or until the rice is tender and the chicken is cooked through. Avoid lifting the lid too often during cooking to retain steam.
Once done, remove the pot from the heat and let it rest for 5 minutes. Fluff the rice with a fork and sprinkle the chopped fresh parsley over the dish.
Serve warm and garnish with additional parsley if desired.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 29% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 935 mg | 41% | |
| Total Carbohydrate | 28.9 g | 10% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.7 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 677 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
