Description
A tantalizing one-pot dish that brings the vibrant flavors of Portuguese cooking right to your kitchen, perfect for family meals or entertaining friends.
Ingredients
- 1 kg Chicken Thighs (Skinless and boneless)
- 2 tbsp Paprika (Sweet or regular)
- 1 tbsp Garlic Powder (Or freshly minced garlic)
- 1 tbsp Dried Oregano
- 1 tbsp Coriander
- 0.5 tsp Cayenne Pepper (Optional)
- 1 tbsp Brown Sugar
- 1 tsp Cooking Salt (Kosher salt preferred)
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Lemon Juice (Or apple cider vinegar)
- 2 cloves Garlic (Minced)
- 1 medium Onion (Sautéed until golden)
- 1 medium Red Capsicum (Bell Pepper) (Deseeded and diced)
- 1.5 cups Basmati Rice (Or long/medium grain rice)
- 1 tsp Chili Flakes (Optional)
- 1 tsp Turmeric Powder
- 3 cups Chicken Stock/Broth (Low-sodium preferred)
- 1 cup Frozen Peas (Optional)
- To taste Perinaise (Or alternative hot sauce)
- 2 stalks Green Onion (Chopped for garnish)
Instructions
- In a large bowl, combine the chicken thighs with paprika, garlic powder, oregano, coriander, cayenne pepper (if using), brown sugar, and salt. Mix well to ensure the chicken is fully coated. Set aside to marinate for at least 30 minutes.
- In a large pot, heat the olive oil over medium heat. Add the sautéed onion and cook until golden brown. Stir in the diced red capsicum and minced garlic, cooking for an additional 2-3 minutes until fragrant.
- Add the marinated chicken thighs into the pot, searing each side for about 5 minutes until they begin to brown.
- Sprinkle the turmeric over the chicken, then add the rice, chicken stock, and lemon juice. Stir to combine and ensure the rice is submerged.
- Bring everything to a boil, then reduce the heat to low, cover the pot, and let it simmer for approximately 20-25 minutes, until the rice is fully cooked and the chicken is tender.
- If using, add the frozen peas and stir through the dish. Cook for an additional 5 minutes. Adjust seasoning and add chili flakes for extra heat if desired.
- Fluff the rice with a fork before serving and drizzle with Perinaise or hot sauce; garnish with chopped green onions.
Notes
Marinate overnight for optimal flavor. Use fresh herbs for brightness. Monitor rice cooking to avoid mushiness. Can be made ahead and reheated when needed.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Portuguese