| Preparation time | 40 min |
| Cooking Time | 40 min |
| Ready In | 1 h 20 min |
| Level of Difficulty | Easy |
| Servings | 4 |
This hearty meal is a perfect representation of the country's rich culinary heritage, blending flavors and ingredients from both land and sea.
At the heart of Portuguese chicken rice is succulent chicken, typically cut into pieces and marinated in a flavorful mixture of garlic, paprika, and various aromatic herbs such as oregano and bay leaves. This marinade infuses the chicken with a bold and smoky flavor, setting the stage for the dish's unique character.
The rice, a staple of Portuguese cuisine, plays a central role. It's sautéed in the same pan after the chicken is removed, absorbing the remaining flavors of the marinade. As the rice cooks, it takes on a gorgeous golden hue from the paprika and other seasonings. This process creates a robust and slightly smoky base for the dish.
Chicken stock is the essential liquid used to cook the rice, imparting a savory, umami depth to the dish. The stock is typically added gradually as the rice absorbs it, allowing the grains to plump up and become tender while maintaining their al dente texture.
The final touch is often a sprinkling of fresh parsley and a squeeze of zesty lemon juice, which brightens the flavors and adds a refreshing, citrusy note to the dish.
Portuguese chicken rice is more than just a meal; it's a representation of Portugal's diverse culinary influences. From the fiery spices of Africa to the rich flavors of the Mediterranean, this dish encapsulates the country's history and geography on a plate. Its combination of smoky, spicy, and savory elements, all served over perfectly cooked rice, makes it a beloved comfort food and a culinary masterpiece that should be celebrated and savored.
Ingredients
Directions
- In a large bowl, combine the chicken thighs with the garlic, paprika, cumin, coriander, salt, pepper, lemon juice, and olive oil. Make sure the chicken is well-coated with the marinade. Cover and refrigerate for at least 30 minutes.
- Heat 2 tablespoons of olive oil in a large, deep skillet or a paella pan over medium heat. Add the marinated chicken thighs and brown them on all sides, which should take about 5-7 minutes. Remove the chicken and set it aside.
- In the same pan, add the chopped onion and garlic. Sauté for a few minutes until they become translucent.
- Add the diced red and green bell peppers and continue to cook for about 3-4 minutes until they start to soften.
- Stir in the diced tomato and cook for another 2 minutes.
- Add the rice to the pan and stir for a couple of minutes to coat it with the flavors.
- Pour in the chicken broth and add the saffron threads (if using), bay leaves, salt, and black pepper. Stir well to combine.
- Return the browned chicken thighs to the pan, pushing them into the rice mixture.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 20-25 minutes or until the rice is cooked and the chicken is tender.
- Check the seasoning and adjust with more salt and pepper if needed.
- Once everything is cooked and the liquid is absorbed, remove the pan from the heat and let it rest for a few minutes before serving.
- Serve your Portuguese chicken rice hot, garnished with chopped fresh parsley if desired.
Recipe Credit: Paula Costa
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