Ingredients
- Chicken:
- 500g / 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- Portuguese Chicken Seasoning:
- 2 tsp sweet paprika
- 1 tsp garlic powder (or 1 large clove, minced)
- 1 tsp dried oregano
- 1/4 tsp ground coriander
- 1/4 tsp cayenne pepper (optional for heat)
- 1 tbsp brown sugar
- 1 tsp kosher or cooking salt
- 1 tbsp extra virgin olive oil
- 1/2 tbsp lemon juice (or apple cider vinegar)
- Spicy Rice:
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, finely minced
- 1 small onion, diced
- 1 red capsicum (bell pepper), deseeded and chopped
- 1½ cups basmati rice (or long/medium grain rice)
- 1/4 tsp chili flakes (optional)
- 2 tsp turmeric powder
- 2¼ cups low-sodium chicken stock
- 1 cup frozen peas
- 1/2 tsp kosher salt
- Garnishes:
- Perinaise or pink sauce (optional)
- Green onion, finely sliced
Instructions
- Season Chicken: Mix the Portuguese Chicken Seasoning ingredients in a bowl. Add chicken pieces and toss to coat. Let sit while preparing other ingredients or refrigerate overnight for deeper flavor.
- Sear Chicken: Heat 2 tbsp olive oil in a large heavy pot over high heat. Add the chicken and cook until lightly browned and sealed (no need for full golden color). Remove chicken and set aside, leaving oil in the pot.
- Sauté Vegetables: Add garlic and onion to the pot. Cook for 1 minute, then add chopped capsicum and sauté for another 1½ minutes until onions are translucent.
- Cook Rice: Stir in rice and coat with the flavored oil. Add chili flakes, turmeric, chicken stock, peas, salt, and mix. Scatter chicken evenly over the top, including any juices. Bring to a gentle simmer.
- Steam: Cover with a lid and reduce heat to medium-low. Simmer for 15 minutes without lifting the lid or stirring.
- Rest: Remove from heat and let the pot sit covered for 10 minutes to allow the rice to finish steaming and flavors to meld.
- Serve: Fluff the rice gently, then spoon into bowls. Top with Perinaise or your favorite sauce, sprinkle with chopped green onions, and enjoy!
Notes
- This recipe works great with long or medium grain rice, but avoid jasmine or sticky rice.
- To make it less spicy, omit cayenne and chili flakes.
- Store leftovers in the fridge for up to 3 days—reheat in a pan or microwave with a splash of water to refresh the rice.
- Perinaise adds a creamy, tangy kick and is highly recommended as a topping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Portuguese
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg
