Description
A fast and flavorful one-pot chicken and rice dish that channels the tangy and smoky vibe of Portuguese-style peri-peri chicken, perfect for weeknight dinners.
Ingredients
- 1 kg chicken thighs, skinless and boneless, cut into bite-sized pieces
- 2 tbsp paprika (sweet or regular)
- 1 tbsp garlic powder (or 2–3 cloves freshly minced garlic)
- 1 tbsp dried oregano
- 1 tbsp ground coriander
- 1/2 tsp cayenne pepper (optional, adjust to taste)
- 1 tbsp brown sugar
- 1 tsp cooking salt (kosher salt preferred; adjust to taste)
- 2 tbsp extra virgin olive oil (divided)
- 1 tbsp lemon juice or apple cider vinegar
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 medium red capsicum (bell pepper), deseeded and diced
- 1.5 cups basmati rice (rinsed until water runs clear)
- 1 tsp chili flakes (optional)
- 1 tsp turmeric powder
- 3 cups chicken stock/broth (low-sodium preferred)
- 1 cup frozen peas (optional)
- Perinaise or hot sauce, to serve, to taste
- 2 stalks green onion, chopped for garnish
Instructions
- Mix spices: In a bowl combine paprika, garlic powder, dried oregano, ground coriander, cayenne (if using), brown sugar, and salt. Stir well.
- Marinate chicken: Toss chicken pieces with 1 tbsp olive oil, the lemon juice (or vinegar), and the spice mix. Let rest 10–20 minutes while you prep other ingredients.
- Brown chicken: Heat 1 tbsp olive oil in a large pot over medium-high heat. Add chicken in a single layer and brown for 3–4 minutes per side. Remove chicken to a plate.
- Sauté aromatics: In the same pot, reduce heat to medium. Add chopped onion and cook until translucent, about 4–5 minutes. Add minced garlic and diced capsicum; cook for 1–2 minutes.
- Toast rice and spices: Add the rinsed basmati, turmeric, and chili flakes to the aromatics. Stir and cook for 1–2 minutes.
- Add stock and simmer: Pour in chicken stock, return the browned chicken, and bring to a simmer. Cover and cook undisturbed for 15–20 minutes.
- Finish with peas: Stir in frozen peas, cover, and let rest off the heat for 5 minutes.
- Fluff and serve: Fluff rice with a fork, garnish with chopped green onion, and serve with Perinaise or your favorite hot sauce.
Notes
For a smokier flavor, use smoked paprika and add more cayenne. Adjust liquid amounts based on the rice used.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-pot cooking
- Cuisine: Portuguese