Name: Portuguese Chicken and Rice One‑Pot Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Portuguese
Ingredients: 1.2 kg / 2.4 lb bone-in, skin-on chicken thighs (6 to 8 pieces); 1 tbsp olive oil; 1 onion, finely chopped; 3 garlic cloves, minced; 1 red capsicum/bell pepper, chopped; 1 1/2 tsp smoked paprika; 1/2 tsp cayenne pepper (adjust to taste); 1 1/2 tsp dried oregano; 1 1/4 tsp salt, separated; Black pepper, to taste; 1 1/2 cups long grain rice, uncooked; 2 1/2 cups chicken broth/stock; Fresh parsley or cilantro, for garnish (optional); Chicken Marinade:; 1 tbsp olive oil; 1 tbsp lemon juice; 3 garlic cloves, minced; 1 tbsp paprika; 1/2 tsp cayenne pepper; 1 tsp dried oregano; 1 tsp salt; Black pepper, to taste

Why You’ll Love Portuguese Chicken and Rice One‑Pot Recipe

This recipe is all about comfort made easy: simple ingredients, minimal cleanup, big flavour, and a complete meal in one pot. The rice absorbs all the savory juices from the chicken and spices, making every bite deliciously satisfying. The quick Peri‑naise drizzle adds a creamy, tangy finish that elevates the whole dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Portuguese chicken seasoning
• 500g boneless skinless chicken thighs, cut into bite‑sized pieces
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• ¼ tsp coriander
• ¼ tsp cayenne pepper (optional)
• 1 tbsp brown sugar
• 1 tsp salt
• 1 tbsp olive oil
• ½ tbsp lemon juice

Spicy rice
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 small onion, diced
• 1 red capsicum (bell pepper), chopped
• 1½ cups basmati rice
• ¼ tsp chilli flakes (optional)
• 2 tsp turmeric powder
• 2¼ cups chicken stock/broth
• 1 cup frozen peas
• ½ tsp salt

Garnishes
• Peri‑naise or pink sauce
• Green onion, sliced

Directions

Mix together the Portuguese chicken seasoning ingredients and toss with the chicken until evenly coated.
Heat oil in a large heavy‑based pot over high heat. Add seasoned chicken and sear until lightly coloured on the outside; remove with a slotted spoon and set aside.
In the same pot, sauté garlic and onion for about a minute, then add capsicum and cook until softened.
Add rice and stir to coat with the oil and aromatics.
Pour in chicken stock, turmeric, chilli flakes (if using), peas, and remaining salt, and then return the chicken with any juices to the pot.
Bring to a gentle simmer, cover with a lid, and cook for 15 minutes without lifting the lid.
Remove from heat and allow to rest, covered, for 10 minutes to finish steaming the rice.
Fluff the rice with a fork, drizzle with Peri‑naise, sprinkle with green onions, and serve.

Servings and timing

• Servings: 5 people
• Prep time: 15 minutes
• Cook time: 25 minutes
• Resting time: 10 minutes

Variations

• Substitute chicken breasts if preferred, though thighs stay juicier.
• Add extra vegetables such as diced carrots or kale for more colour and nutrients.
• Use long grain or medium grain rice if basmati isn’t available; avoid brown or wild rice for this method.
• For a milder sauce, use simple mayonnaise or ketchup‑mixed pink sauce instead of Peri‑naise.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, sprinkle a little water over the rice and cover to steam until heated through to prevent dryness.

FAQs

What type of rice is best for this recipe?

Long grain rice such as basmati works best because it stays fluffy and absorbs the flavours well without becoming mushy.

Can I use chicken breast instead of thighs?

Yes, you can, but chicken thighs are juicier and more forgiving when cooked with the rice.

Is this dish spicy?

It’s mildly spiced; you can omit chilli flakes for a gentler flavour.

What can I use instead of Peri‑naise?

Simple mayonnaise, pink sauce (mayo mixed with sriracha or ketchup), or sweet chilli sauce all make great alternatives.

Can I freeze leftovers?

Freezing is not recommended because rice tends to dry out and change texture when frozen.

How do I reheat without drying out the rice?

Add a splash of water and cover while reheating to create steam and restore moisture.

Can I add more vegetables?

Yes, finely diced carrots, kale, or spinach can be added for extra nutrition.

Do I need to rinse the rice before cooking?

Rinsing is optional; rinsing can remove excess starch and help the rice be less sticky.

What stock should I use?

Low‑sodium chicken stock is ideal so you can control the salt level in the dish.

How do I know when the rice is done?

After 15 minutes of covered cooking and 10 minutes of resting, all liquid should be absorbed and the grains tender.

Conclusion

This Portuguese Chicken and Rice one‑pot meal is a comforting, flavourful dinner that’s easy to make and perfect for weeknights or family meals. With juicy seasoned chicken, aromatic rice, and the option of a creamy sauce, it’s sure to become a favorite in your dinner rotation.

Portuguese Chicken and Rice One‑Pot Recipe