Portuguese Chicken and Rice

What Makes Portuguese Chicken and Rice Special? 

Portuguese chicken and rice, or arroz com frango, differs from other chicken dishes primarily in how much flavour is packed into every bite. Unlike many versions, where the components are cooked separately, Portuguese chicken and rice is all about layering ingredients in one pot. Here’s why I love it and know you will, too: 

• Quick and Easy - All the ingredients combine in one pot in about 30 minutes. 
• Complete Meal - With protein, rice, and veggies, this recipe makes for a complete, nutritious, filling meal without the need for any extras, meaning I can get in and out of the kitchen fast. 
• Texture - The chicken turns out juicy and tender, and the rice takes on a bold, savoury taste with a slightly saucy quality thanks to the tomato sauce. 

Ingredients and Notes

Scroll down to the recipe card for the complete ingredient list and instructions! 

• Chicken - I use boneless, skinless chicken breasts and cube them before adding them to the pot so they cook quickly. However, you can use boneless, skinless chicken thighs if preferred. 
• Rice - Medium-grain rice is ideal for Portuguese chicken and rice because it absorbs the broth and chicken juices well while staying tender without becoming mushy. If available, Carolina rice is the most traditional choice, but other medium-grain varieties work well, too.
• Broth - Chicken broth forms the base of the dish and infuses the rice with a rich, savoury flavour. I recommend using low-sodium broth, so you have more control over the saltiness of the dish. 
• Veggies - Onion, garlic, and peppers create a sweet, savoury, pungent flavour base. I use red bell pepper, but orange or yellow also work. I like to include fresh tomato, too. 
• Tomato Paste - This adds color and richness, contributing to the slightly saucy consistency. It also adds a subtle acidity that helps balance the savoriness of the dish. 
• Oil - High-quality olive oil is essential for searing the chicken, locking in moisture and flavour, and sautéing the vegetables. 
• Herbs and Spices - Bay leaf, smoked paprika, sweet paprika, salt, and pepper create a warm, herbaceous taste with just a touch of heat. Feel free to omit the smoked paprika if you prefer a sweeter flavour profile. 
• Pimenta Moída - A staple ingredient in Portuguese recipes, this adds subtle heat and lots of depth. Use more or less, depending on your spice preference.

How to Make Portuguese Chicken and Rice

1. Prep the chicken. Season both sides of the chicken with salt, pepper, sweet paprika, and smoked paprika, if using. Then, sear it in a large pan or Dutch oven in olive oil over medium heat until golden, and set aside. 
2. Cook the veggies. Next, add the onion, garlic, and red pepper, and cook until the veggies soften. Then, stir in the tomato paste, and cook to deepen the flavour before adding the tomato and letting it soften. 
3. Combine and cook. Stir in the rice, bay leaf, and pimenta moída. Then, add the broth and chicken, bring the liquid to a simmer, cover, and cook until the rice is tender. 
4. Serve. Stir in the peas, fluff the rice, garnish with parsley, and enjoy warm! 

My Top Tips and Tricks

• Don’t skip browning the chicken. This helps create a slightly crisp exterior and locks in moisture and flavour, preventing the chicken from drying out. 
• Use the right rice-to-liquid ratio. The rice should cook in enough broth to stay tender and slightly saucy, not dry. If it starts looking too dry before the rice is fully cooked, add a splash more broth or water to help it cook completely. 
• Keep the heat gentle once the rice is added. A steady simmer helps the rice cook evenly without sticking or burning on the bottom.
• Let the dish rest before serving. Giving the rice five minutes to rest off the heat allows the flavours to settle and the rice to finish absorbing any liquid. 

Possible Variations

Like many Portuguese home-style dishes, this chicken and rice dish can easily be adapted depending on what you have on hand or how your family prefers to make it.

• Add chouriço or linguiça. Sliced Portuguese sausage adds smoky flavour and makes the dish even heartier.
• Add extra vegetables. Carrots, green beans, or chopped spinach are great additions and add color and nutrition.
• Make it spicier. Increase the pimenta moída, or add a little piri-piri sauce if you enjoy more heat.
• Try an oven-finished version. After combining everything on the stovetop, transfer the pot or baking dish to the oven to finish cooking for a slightly different texture.
• Use leftover roast chicken. Stir shredded cooked chicken into the rice during the final cooking stage for a quick shortcut version.

My Favourite Ways to Serve

I love serving Portuguese chicken and rice straight from the pot while it’s still hot and slightly saucy, letting everyone help themselves at the table.

At home, we usually serve it just as it is, with a sprinkle of fresh parsley and a drizzle of olive oil on top. A little squeeze of lemon on the side is also nice for anyone who likes a bit of extra brightness. If you’d like to round out the meal, it pairs really well with a light side salad, steamed greens, roasted vegetables, or crusty bread.

How to Store, Freeze, and Reheat

Portuguese chicken and rice stores well and often tastes even better the next day, once the flavours have had time to settle. To keep it fresh, transfer leftovers to an airtight container and store them in the fridge for up to 3-4 days. Or, freeze leftovers for up to 2 months. 

To serve, thaw frozen chicken and rice in the fridge overnight. Then, reheat the dish in the microwave or in a skillet over medium-low heat on the stovetop. Add a splash of water or broth to loosen the rice back up, and stir occasionally to prevent sticking. 

FAQs

More Delicious Recipes

• Porto Bifana
• Portuguese Chicken
• Caldo Verde
• Sopa de Legumes