Portuguese Chicken and Rice
Savor the vibrant flavors of Portuguese Chicken and Rice, a comforting one-pot meal that’s bursting with warmth and richness. Tender, golden-brown chicken thighs are nestled into fragrant long-grain rice cooked with aromatic garlic, onion, and red bell pepper, all infused with the smoky allure of paprika and earthy hints of cumin and oregano. Simmered in savory chicken broth with a touch of tomato paste for depth, this dish delivers a harmonious balance of spices and textures. Garnished with fresh parsley and brightened with a squeeze of lemon, it’s an easy yet impressive meal perfect for weeknight dinners or cozy gatherings. Ready in just under an hour, this Portuguese-inspired recipe is a must-try for fans of hearty, flavorful dishes.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 piece medium onion, finely chopped
- 1 piece red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1.5 cups uncooked long-grain rice
- 3 cups chicken broth
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons chopped fresh parsley
- 4 pieces lemon wedges (for serving)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with a pinch of salt and pepper.
In a large, deep skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs, skin-side down, for 4-5 minutes until golden brown. Flip and cook for another 3 minutes on the other side. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the chopped onion and red bell pepper, cooking for 3-4 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the uncooked rice to the skillet and stir to coat the grains with the oil and vegetables.
Mix in the tomato paste, smoked paprika, oregano, and cumin, stirring to evenly combine.
Pour in the chicken broth, then add the bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir well and bring the mixture to a gentle simmer.
Return the seared chicken thighs to the skillet, skin-side up, nestling them into the rice mixture. Cover with a lid and reduce the heat to low.
Cook for 25-30 minutes on low heat, or until the chicken is cooked through (internal temperature of 165°F) and the rice is tender. Stir the rice gently once or twice during cooking to prevent sticking.
Remove the skillet from heat and let it rest, covered, for 5 minutes.
Garnish with fresh parsley and serve with lemon wedges on the side for an extra burst of brightness.
Nutrition Facts
Calories |
2946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.3 g | 173% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4581 mg | 199% | |
| Total Carbohydrate | 281.8 g | 102% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 19.2 g | ||
| Protein | 146.0 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3584 mg | 76% | |
*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.
