Description
Bring vibrant, aromatic restaurant-style flavors to your kitchen with this one-pot Portuguese-inspired chicken and rice. Succulent chicken thighs are seared to perfection and simmered with basmati rice, turmeric, smoky paprika, and bright citrus notes. This meal is designed for busy home cooks who crave bold, Mediterranean-inspired flavor without the hassle of multiple pans. It delivers a comforting, sophisticated dining experience that ensures tender poultry and perfectly fluffy grains in every single bite, making it an ideal choice for family dinners.
Ingredients
4 bone-in, skin-on chicken thighs
1.5 cups basmati rice, rinsed
3 cups chicken stock (halal)
1 medium onion, finely diced
1 red capsicum, diced
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp ground coriander
1 tsp turmeric powder
2 tbsp olive oil
1 tbsp lemon juice
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Season the chicken thighs with salt, pepper, paprika, and coriander.
Heat olive oil in a large pot or deep skillet over medium-high heat.
Sear chicken thighs until skin is golden brown, then remove and set aside.
In the same pot, sauté onion, red capsicum, and garlic until softened.
Stir in the turmeric and rinsed basmati rice, coating the grains in the pan juices.
Pour in the chicken stock and lemon juice, scraping up the browned bits from the bottom.
Return chicken to the pot, nestling it into the rice.
Cover and simmer on low heat for 20-25 minutes until liquid is absorbed and chicken is cooked through.
Remove from heat and let stand for 5 minutes before fluffing with a fork.
Garnish with fresh parsley before serving.
Notes
Ensure you use a heavy-bottomed pot to prevent the rice from scorching. For extra heat, add a teaspoon of chili flakes or a mild peri-peri style spice blend to the chicken seasoning. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Meals
- Method: One-pot cooking
- Cuisine: Portuguese-Inspired