This one-pot Portuguese chicken and rice is a comforting, flavour-packed meal where juicy chicken thighs mix with aromatic, turmeric-tinged rice and vegetables. Everything cooks together so the rice soaks up the chicken juices and spices, turning into a warm, cosy dish — ideal for weeknight dinners or a family-style meal with minimal cleanup.
Ingredients
For the chicken
- 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tsp paprika (sweet)
- 1 tsp garlic powder
- 1 tsp dried oregano
- ¼ tsp ground coriander
- ¼ tsp cayenne pepper (optional, for a bit of heat)
- 1 tbsp brown sugar
- 1 tsp salt
- 1 tbsp extra-virgin olive oil
- ½ tbsp lemon juice (or apple-cider vinegar)
For the rice & vegetables
- 2 tbsp olive oil
- 2 garlic cloves, finely minced
- 1 small onion, diced
- 1 red bell pepper, chopped into 1 cm squares
- 1½ cups basmati or long-grain rice (uncooked)
- 2 tsp turmeric powder
- ¼ tsp chili flakes (optional)
- 2¼ cups chicken stock (or broth)
- 1 cup frozen peas (optional)
- ½ tsp salt (adjust to taste)
Optional for serving
- Chopped green onion or fresh herbs
- Creamy sauce or yogurt-based drizzle (like a light “peri-naise” or plain yogurt with lemon & herbs)
Recipe Info
- Prep Time: 15 minutes
- Cook Time: ~25–30 minutes
- Total Time: ~40–45 minutes
- Servings: 4–5 people
- Cuisine: Portuguese-inspired / Global comfort food
- Course: Main Course / One-pot meal
Instructions
- In a large bowl, combine paprika, garlic powder, oregano, coriander, cayenne (if using), brown sugar, salt, olive oil and lemon juice. Toss the chicken pieces in this spice mix until evenly coated.
- In a heavy-bottomed pot over medium-high heat, add 2 tbsp olive oil. Add the seasoned chicken and sear for about 3–4 minutes until the outside starts to colour (no need to cook through). Remove and set aside, leaving oil in the pot.
- In the same pot, add minced garlic and diced onion. Sauté for 1 minute until fragrant, then add chopped red bell pepper and cook another 1–2 minutes until softened.
- Add the uncooked rice, turmeric, and (if using) chili flakes. Stir well to coat every grain with oil and spices.
- Pour in the chicken stock, then sprinkle in the salt. Stir gently. Lay the seared chicken pieces over the rice, along with any juices that collected. Do not stir further.
- Bring the liquid to a simmer, then reduce heat to medium-low, cover the pot, and cook for 15 minutes without lifting the lid — this allows rice to steam properly with the chicken.
- After 15 minutes, turn off the heat and leave the pot still, covered, for 10 more minutes so the rice finishes cooking and absorbs all liquid.
- Gently fluff the rice and chicken together with a fork. Stir in frozen peas (if using) and let them warm through for a minute or two.
- Serve hot, topped with chopped green onions or fresh herbs, and a drizzle of creamy sauce or yogurt-based dip if desired.
Tips & Variations
- Use chicken thighs for juiciness; if using chicken breast, cook carefully to avoid drying out.
- For a lighter feel, use low-sodium broth and skip the chili flakes for mild flavour.
- Add extra veggies — chopped carrots, zucchini, or spinach — for more color and nutrition.
- Leftovers reheat well: add a splash of stock or water when reheating to keep the rice fluffy.
- Want extra flavour depth? Marinate the chicken in the spice mix for 30–60 minutes before cooking.
Approximate Nutrition (per serving — servings ~5)
- Calories: ~520 kcal
- Protein: ~29 g
- Fat: ~16 g
- Carbohydrates: ~58 g
- Fiber: ~3–4 g
- Sugar: ~4 g (natural + from vegetables)
- Sodium: depends on broth and added salt
Ingredients
Method
- In a large bowl, combine paprika, garlic powder, oregano, coriander, cayenne (if using), brown sugar, salt, olive oil and lemon juice. Toss the chicken pieces in this spice mix until evenly coated.
- In a heavy-bottomed pot over medium-high heat, add 2 tbsp olive oil. Add the seasoned chicken and sear for about 3–4 minutes until the outside starts to colour (no need to cook through). Remove and set aside, leaving oil in the pot.
- In the same pot, add minced garlic and diced onion. Sauté for 1 minute until fragrant, then add chopped red bell pepper and cook another 1–2 minutes until softened.
- Add the uncooked rice, turmeric, and (if using) chili flakes. Stir well to coat every grain with oil and spices.
- Pour in the chicken stock, then sprinkle in the salt. Stir gently. Lay the seared chicken pieces over the rice, along with any juices that collected. Do not stir further.
- Bring the liquid to a simmer, then reduce heat to medium-low, cover the pot, and cook for 15 minutes without lifting the lid — this allows rice to steam properly with the chicken.
- After 15 minutes, turn off the heat and leave the pot still, covered, for 10 more minutes so the rice finishes cooking and absorbs all liquid.
- Gently fluff the rice and chicken together with a fork. Stir in frozen peas (if using) and let them warm through for a minute or two.
- Serve hot, topped with chopped green onions or fresh herbs, and a drizzle of creamy sauce or yogurt-based dip if desired.
Notes
- Protein: ~29 g
- Fat: ~16 g
- Carbohydrates: ~58 g
- Fiber: ~3–4 g
- Sugar: ~4 g (natural + from vegetables)
- Sodium: depends on broth and added salt
FAQs
Can I use brown rice instead of basmati rice?
You can — but cooking time will be longer and you’ll need more liquid.
What if chicken is not cooked through by the time rice is done?
Remove chicken before cooking rice, finish cooking separately, then stir back in. Alternatively, increase cooking time slightly and ensure all liquid is absorbed.
Can I make this spicy?
Yes — add extra cayenne or chili flakes, or serve with a hot sauce or spicy yogurt drizzle.
Is this dish good for reheating / leftovers?
Absolutely. Store cooled leftovers in the fridge for up to 2 days. Reheat gently with a splash of water or broth to restore the rice’s moisture.
