Introduction
If you’re searching for a delicious, flavorful meal that infuses the essence of Portuguese cuisine, this Portuguese Chicken with Spicy Rice is an excellent choice. This dish combines succulent chicken thighs marinated in a blend of spices with aromatic rice, creating a satisfying and vibrant meal. Perfect for dinner parties or a weekday family meal, this recipe is sure to impress.
Detailed Ingredients with measures
500g/1 lb chicken thighs, boneless, skinless, cut into bite-size pieces (Note 1)
Portuguese Chicken Seasoning:
– 2 tsp paprika (regular/sweet, not spicy)
– 1 tsp garlic powder (substitute large garlic clove, minced)
– 1 tsp dried oregano
– 1/4 tsp coriander
– 1/4 tsp cayenne (can omit for zero spicy)
– 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 (substitute apple cider vinegar)
Nando’s Copycat Spicy Rice (or not):
– 2 tbsp extra virgin olive oil
– 2 garlic cloves, finely minced
– 1 small onion, diced
– 1 red capsicum (bell pepper), deseeded, chopped into 1cm/0.4″ squares
– 1 1/2 cups basmati rice (or long grain rice or medium grain rice) (Note 2)
– 1/4 tsp chili 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 (+50% for flakes, halve for table salt)
Garnishes:
– Perinaise (quick dry spices version), Pink Sauce (Note 4) or any other sauce suggestions listed in post
– Green onion, finely sliced
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 5
This recipe promises a rich and satisfying experience, combining tender chicken and flavorful rice with the perfect blend of spices. Enjoy your culinary adventure!
Detailed Directions and Instructions
Season Chicken
In a bowl, mix the ingredients for the Portuguese Chicken Seasoning. Add the cut chicken thighs to the bowl and toss to coat them evenly. Set aside while you prepare the remaining ingredients, or you can let the chicken marinate overnight if desired, although this is not necessary.
Sear Chicken
Heat 2 tablespoons of extra virgin olive oil in a large heavy-based pot over high heat. Once the oil is hot, add the seasoned chicken pieces and cook just until the outside is sealed and starts to develop color (it won’t turn golden). Use a slotted spoon to remove the chicken and transfer it to a bowl, leaving the oil in the pot.
Sauté Aromatics
Add minced garlic and diced onion into the pot with the remaining oil. Sauté for approximately 1 minute until fragrant. Next, add the chopped red capsicum (bell pepper) and continue cooking for about 1.5 minutes until the onion becomes translucent.
Add Rice and Other Ingredients
Stir in the basmati rice, ensuring it is well coated in the oil. Next, add the remaining ingredients (chicken stock/broth, frozen peas, salt, and chili flakes if using). Scatter the seared chicken pieces evenly across the top, along with any juices that accumulated in the bowl. Stir gently to combine, and bring the mixture to a simmer.
Cook Rice
Once simmering, cover the pot with a lid and reduce the heat to medium-low. Allow it to cook for 15 minutes without lifting the lid or stirring. The liquid should be fully absorbed by this time. To check, you can tilt the pot and lift the lid for a quick peek.
Rest Rice
After cooking for 15 minutes, remove the pot from the heat and let it rest for an additional 10 minutes with the lid still on. This allows the rice to finish cooking in its steam.
Fluff and Serve
Once the resting period is complete, remove the lid and gently fluff the rice with a fork. Spoon the rice and chicken mixture into bowls and drizzle over Peri-naise or your preferred sauce. Garnish with finely sliced green onions before serving.
Notes
Chicken
Using chicken thighs is recommended over chicken breasts because thighs retain more moisture and are juicier when steamed with the rice. If using breast meat, consider cooking it through in the initial step, removing it, cooking the rice without it, and then adding the chicken back after resting.
Rice
Long grain rice works great for this recipe, and medium grain rice is also suitable. Jasmine and sushi rice can be used but may produce a stickier result. This recipe isn’t intended for brown rice, risotto, paella rice, quinoa, or minute rice.
Heat Strength
Be careful with the heat level while cooking. If the heat is too low, the rice may not cook properly and can become mushy. If it’s too high, the base may burn while the upper rice remains uncooked. Aim for a gentle simmer for optimal results.
Pink Sauce
For a quick Pink Sauce, mix 3/4 cup of sour cream or yogurt with 2 to 3 tablespoons of sriracha (for a spicy kick) or ketchup (for a milder option), or a combination of both.
Leftovers
Any leftovers can be kept in the refrigerator for up to 3 days but are not suitable for freezing, as the rice may dry out.
Cook techniques
Mixing Seasoning
Combine all seasoning ingredients in a bowl until evenly blended. Toss the chicken in the seasoning mixture, ensuring an even coat.
Searing Chicken
Heat oil in a heavy pot over high heat. Add seasoned chicken and cook until the outside is sealed and slightly colored. Remove chicken and set aside.
Sautéing Vegetables
In the same pot, add minced garlic and diced onion. Cook for 1 minute. Then, add the chopped capsicum and sauté until the onion is translucent.
Cooking Rice
Stir the rice into the sautéed vegetable mixture, ensuring it is coated with oil. Add chicken stock and other ingredients, then place the seared chicken on top. Bring to a simmer, cover, and reduce heat to medium-low.
Steaming
Cook for 15 minutes without lifting the lid or stirring. This allows the rice to absorb the liquid properly.
Resting
Remove the pot from heat and let it rest for 10 minutes with the lid on, allowing the flavors to meld and the rice to finish cooking.
Fluffing Rice
After resting, remove the lid and gently fluff the rice with a fork.
Serving
Spoon the rice into bowls and add garnishes such as Perinaise and sliced green onions as desired.
FAQ
Can I use chicken breast instead of thighs?
Yes, but thighs are recommended for juiciness. If using breast, consider cooking it through before adding to rice.
What type of rice can I use?
Basmati, long grain, or medium grain rice work well. Jasmine and sushi rice are also suitable but will yield stickier results.
How can I make this dish spicier?
Add more cayenne pepper or chili flakes to the dish as per your heat preference.
Can I use vegetable stock instead of chicken stock?
Yes, vegetable stock can be used for a vegetarian version of the dish.
How should I store leftovers?
Leftovers can be kept in the fridge for up to 3 days. Do not freeze as the rice may dry out.
What is Pink Sauce?
Pink Sauce is a mixture of sour cream or yogurt with sriracha and/or ketchup. Adjust the mixture to your desired spice level.
Conclusion
This Portuguese Chicken with Spicy Rice is a delightful dish that combines juicy chicken thighs infused with aromatic seasonings and vibrant spiced rice. The careful balance of flavors creates a comforting meal perfect for family gatherings or weeknight dinners. With its easy preparation and bold taste, it is sure to impress!
Chicken and Rice Variations
Try this recipe with shrimp instead of chicken for a seafood twist. Replace the basmati rice with quinoa for a healthier grain option.
Vegetarian Adaptation
Substitute the chicken with firm tofu or chickpeas and use vegetable broth instead of chicken stock for a hearty vegetarian version.
Spicy Additions
Incorporate diced jalapeños or serrano peppers for added heat. Alternatively, mix in some chopped fresh herbs like cilantro or parsley for a fresh flavor boost.
Serving Suggestions
Pair the dish with a simple green salad dressed in lemon vinaigrette to complement the spices. For added textures, serve with warm naan or crusty bread.
Meal Prep Ideas
Prepare a larger batch and divide it into meal prep containers for quick reheatable lunches. The flavors deepen over time, making leftovers just as delicious.
