Portuguese Arroz de Galinha (One Pot Portuguese Chicken and Rice)
A comforting Portuguese classic made with juicy chicken, smoky chouriço, fragrant rice, and a rich tomato and white wine broth. This easy one pot meal is perfect for busy weeknights and tastes even better the next day.
Ingredients
- 7-8 chicken legs
- 2 teaspoon sea salt
- ½-1 teaspoon white pepper
- 1 portuguese chouriço
- 3 tablespoon olive oil
- 1 large onion, diced
- 5 garlic cloves, minced
- 1 red pepper, sliced
- 1 tablespoon paprika
- 1 tablespoon dried parsley
- 1 cup white wine
- 2 cup long grain white rice, rinsed
- 1 cup crushed tomatoes
- 1-2 bay leave
- 4 ½ cups chicken broth
- salt to taste
- 1 cup frozen peas
- fresh parsley for garnish (optional)
Instructions
- 1. Season the ChickenSeason the chicken legs with the salt, white pepper, and pimenta moída. Let them rest for 15 to 20 minutes while you prepare the remaining ingredients.
- 2. Cook the ChouriçoHeat a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced chouriço and cook for 4 to 5 minutes until lightly crisp and the oils have rendered.Remove with a slotted spoon and set aside.
- 3. Brown the ChickenIf needed, add 1 tablespoon of olive oil to the pot.Brown the chicken legs for about 3 to 4 minutes per side until golden. They do not need to be fully cooked.Remove and set aside.
- 4. Sauté the VegetablesAdd the remaining olive oil.Cook the onion and red pepper for 5 to 7 minutes until softened.Add the garlic, paprika, and dried parsley. Cook for 1 minute until fragrant.
- 5. DeglazePour in the Portuguese white wine.Using a wooden spoon, scrape all the browned bits from the bottom of the pot.Allow the wine to simmer for 2 to 3 minutes.
- 6. Add the RiceStir in the rinsed rice, crushed tomatoes, chicken broth, and 1 to 2 bay leaves. Taste the broth and season with additional salt if needed.
- 7. SimmerReturn the browned chicken and chouriço to the pot.Bring everything to a gentle boil.Reduce the heat to low, cover, and cook for 30 to 35 minutes, or until the rice is tender and the chicken is cooked through.
- 8. Add the PeasDuring the last 5 minutes of cooking, stir in the frozen peas.Replace the lid and continue cooking until heated through.
- Step 9: Let it rest for 10 mins before serving.Remove and discard the bay leaves, garnish with fresh parsley if desired, and serve warm with crusty Portuguese bread or a simple green salad.
Notes
● Marinate the chicken overnight for even more flavour.
● Use a good quality Portuguese chouriço for the most authentic taste.
● Rinse the rice before cooking for fluffy grains.
● Don’t skip browning the chicken and chouriço. This creates incredible depth of flavour.
● Resist stirring the rice while it cooks.
● If the rice needs a little more liquid near the end of cooking, add a splash of warm chicken broth.
● Use a good quality Portuguese chouriço for the most authentic taste.
● Rinse the rice before cooking for fluffy grains.
● Don’t skip browning the chicken and chouriço. This creates incredible depth of flavour.
● Resist stirring the rice while it cooks.
● If the rice needs a little more liquid near the end of cooking, add a splash of warm chicken broth.
