Ingredients
Portuguese Chicken Seasoning
- 2 tsp paprika (regular/sweet, not spicy)
- 1 tsp garlic powder (or 1 large garlic clove, minced)
- 1 tsp dried oregano
- 1/4 tsp coriander
- 1/4 tsp cayenne (optional for spice)
- 1 tbsp brown sugar
- 1 tsp cooking salt / kosher salt (+50% for flakes, halve for table salt)
- 1 tbsp extra virgin olive oil
- 1/2 tbsp lemon juice (or apple cider vinegar)
Chicken
- 500g / 1 lb chicken thighs, boneless, skinless, cut into bite size pieces
Spicy Rice
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, finely minced
- 1 small onion, diced
- 1 red capsicum (bell pepper), deseeded, chopped into 1 cm / 0.4" squares
- 1 1/2 cups basmati rice (or long grain or medium grain rice)
- 1/4 tsp chilli flakes / red pepper flakes (optional for spice)
- 2 tsp turmeric powder
- 2 1/4 cups low sodium chicken stock / broth
- 1 cup frozen peas (still frozen)
- 1/2 tsp cooking salt / kosher salt (+50% for flakes, halve for table salt)
Garnishes
- Perinaise (quick dry spices version) or Pink Sauce (¾ cup sour cream or yogurt mixed with 2–3 tbsp sriracha or ketchup)
- Green onion, finely sliced
Instructions
- Season the chicken: In a medium bowl, combine paprika, garlic powder, oregano, coriander, cayenne, brown sugar, salt, olive oil, and lemon juice to make the Portuguese chicken seasoning. Add the chicken pieces and toss thoroughly to coat. Let it marinate while preparing the rice ingredients, or overnight for deeper flavor.
- Sear the chicken: Heat 2 tablespoons of olive oil in a large heavy-based pot over high heat. Add the seasoned chicken and cook until the outside is sealed and slightly colored (it won’t turn golden). Remove the chicken with a slotted spoon to a bowl, leaving the oil in the pot.
- Sauté vegetables: Add the minced garlic and diced onion to the pot and cook for about 1 minute. Then add the chopped capsicum and cook for another 1 1/2 minutes until the onion is translucent and the capsicum softens slightly.
- Add rice and liquids: Stir in the basmati rice, coating it well with the flavored oil and vegetables. Add chilli flakes (if using), turmeric, chicken stock, frozen peas, and salt. Mix gently to combine all ingredients evenly.
- Add chicken back in: Scatter the seared chicken pieces evenly across the surface of the rice mixture, including any juices collected in the bowl. Stir gently, bring to a simmer, then cover with a lid.
- Simmer: Lower the heat to medium-low so the pot is gently simmering. Cook covered for 15 minutes without stirring or lifting the lid. The liquid should be absorbed and the rice cooked through.
- Rest: Remove the pot from heat and keep it covered for 10 minutes to allow the steam to finish cooking the rice and chicken thoroughly.
- Fluff and serve: Remove the lid and gently fluff the rice with a fork or spoon. Serve the dish in bowls, drizzled with perinaise or pink sauce, and sprinkle with finely sliced green onions for freshness and extra flavor.
Notes
- Chicken thighs are preferred over breast for juiciness as they remain tender when steamed with the rice. If you use breast, cook it fully during searing, then add to rice after resting.
- Suitable rice types include basmati, long grain, or medium grain. Jasmine and sushi rice will work but are stickier. Avoid brown rice, risotto rice, quinoa, or designer rice varieties.
- A gentle simmer is crucial to avoid mushy or burnt rice. Maintain medium-low heat with gentle bubbling under the lid.
- Pink Sauce is made by mixing sour cream or yogurt with sriracha for spice or ketchup for a milder version.
- Leftovers keep well for up to 3 days in the fridge but are not recommended for freezing due to rice drying out.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Portuguese
