Name: Portuguese Chicken & Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound chicken tenders; 1/2 cup mayonnaise; 1/2 cup grated Parmesan cheese; 1 teaspoon garlic powder (optional); 1 teaspoon onion powder (optional); 1 teaspoon dried parsley or Italian seasoning (optional); Pinch of paprika or cayenne pepper (optional)

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When I want a deeply flavorful, hearty one-pot meal that fills the kitchen with the most comforting aromas, this Portuguese Chicken & Rice always hits the mark. With perfectly seasoned chicken, tender rice, and vibrant spices like paprika and garlic, this dish brings the essence of Portuguese home cooking to the table in a simple, satisfying way.

Why You’ll Love This Recipe

I love this recipe because it combines bold, rustic flavors with an easy cooking process that makes cleanup minimal. The chicken gets beautifully golden and juicy, while the rice soaks up all the savory juices, becoming rich and flavorful with every bite. It’s ideal for a family dinner, yet special enough to serve guests. Plus, it’s made with pantry staples and just one pan—my favorite kind of comfort food. Portuguese Chicken & Rice

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 bone-in, skin-on chicken thighs (or drumsticks)
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric (optional for color)
1 teaspoon dried oregano
Salt and pepper to taste
1 1/2 cups long-grain rice
3 cups chicken broth
1/4 cup chopped fresh parsley (for garnish)
Lemon wedges (for serving)

Directions

I season the chicken thighs with salt, pepper, paprika, oregano, and a bit of turmeric if I’m using it.
In a large deep skillet or Dutch oven, I heat olive oil over medium-high heat. I sear the chicken, skin-side down first, for 4–5 minutes per side until golden brown. I remove the chicken and set it aside.
In the same pan, I reduce the heat to medium and sauté the onion until soft, then add garlic and bell peppers. I cook for 2–3 more minutes until everything is fragrant.
I stir in the rice, letting it toast slightly for about a minute. Then I pour in the chicken broth and stir to combine.
I return the chicken to the pan, nestling it into the rice. I bring everything to a simmer, then cover and reduce the heat to low.
I let it cook covered for 25–30 minutes, until the rice is tender and the chicken is cooked through.
Once done, I remove from heat and let it rest for 5 minutes. I garnish with chopped parsley and serve with lemon wedges for a fresh finish.

Servings and timing

This dish serves 4 to 6 people and takes about 15 minutes to prep and 35–40 minutes to cook. It’s a perfect meal when I want something that feels slow-cooked but is actually weeknight-friendly.

Variations

Sometimes I use boneless chicken thighs for quicker cooking or swap the bell peppers with peas and carrots. If I’m craving spice, I add a pinch of chili flakes or a dash of hot sauce. For a more traditional Portuguese twist, I sometimes stir in a bit of chouriço (Portuguese sausage) with the onions.

storage/reheating

Leftovers store well in an airtight container in the fridge for up to 4 days. I reheat it gently on the stove with a splash of broth or water to rehydrate the rice. It also microwaves well if I’m in a hurry. I don’t usually freeze this dish, as the rice can become mushy. Portuguese Chicken & Rice

FAQs

Can I use boneless chicken?

Yes, I often use boneless thighs when I want a quicker cook time. I reduce the covered simmer to about 20–25 minutes.

Do I need to wash the rice first?

I rinse the rice briefly to remove excess starch, which helps prevent it from becoming too sticky.

Can I make this with brown rice?

Yes, but I adjust the cooking time and add more liquid. Brown rice typically takes about 45–50 minutes to cook.

What can I serve with this?

I keep it simple with a crisp green salad or steamed veggies. Lemon wedges add brightness that pairs beautifully with the rich flavors.

Can I bake this in the oven?

Absolutely. After sautéing everything on the stove, I cover the pan and bake at 375°F (190°C) for 35–40 minutes.

Conclusion

This Portuguese Chicken & Rice is a soul-satisfying dish that never disappoints. It’s simple, flavorful, and cooked all in one pan—which makes my life easier. Whether I’m feeding the family or just craving something warm and comforting, this dish always makes it to the top of my list.