One-Pot Portuguese Chicken and Rice
Inspired by the famous peri-peri chicken restaurant chain, this one-pot meal features aromatic, spice-rubbed chicken and savory turmeric-infused rice. It is a complete, satisfying dish designed for effortless weeknight cooking.
Ingrédients
- 500 g chicken thighs · boneless, skinless, cut into bite-size pieces
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/4 tsp coriander
- 1/4 tsp cayenne
- 1 tbsp brown sugar
- 1 tsp cooking salt
- 1 tbsp extra virgin olive oil
- 1/2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 2 garlic cloves · finely minced
- 1 small onion · diced
- 1 red capsicum · deseeded and chopped into 1cm squares
- 1 1/2 cups basmati rice
- 1/4 tsp chilli flakes
- 2 tsp turmeric powder
- 2 1/4 cups low sodium chicken stock
- 1 cup frozen peas
- 1/2 tsp cooking salt
- Perinaise · for serving
- Green onion · finely sliced
Préparation
- 1
Mix the paprika, garlic powder, oregano, coriander, cayenne, brown sugar, 1 tsp salt, 1 tbsp olive oil, and lemon juice in a bowl. Add the chicken pieces and toss to coat thoroughly.
- 2
Heat 2 tbsp of olive oil in a large heavy-based pot over high heat. Sear the chicken until the outside is sealed and colored, then remove with a slotted spoon and set aside, leaving the oil in the pot.
- 3
Add the garlic and onion to the pot, sautéing for 1 minute. Add the red capsicum and cook for another 1 1/2 minutes until the onion is translucent.
- 4
Stir in the basmati rice to coat it in the flavored oil. Add the turmeric, chilli flakes, remaining 1/2 tsp salt, and the chicken stock. Return the chicken and any accumulated juices to the pot, scattering everything evenly.
- 5
Bring the mixture to a simmer, then cover with a lid and reduce the heat to medium-low. Cook for 15 minutes without lifting the lid.
- 6
Remove the pot from the heat and let it rest, covered, for 10 minutes.
- 7
Remove the lid, gently toss the rice and chicken, then serve finished with a drizzle of Perinaise and a sprinkle of sliced green onions.