Portuguese Chicken and Rice (Arroz com Frango)
Portuguese chicken and rice features tender, juicy chicken, fresh veggies, and tender rice for a one-pot comfort food that's ready to eat in about 30 minutes and so easy to make!
Equipment
- 1 Large skillet or shallow pot with a lid
Ingredients
- 2 large chicken breasts cubed
- Salt and pepper to taste
- 1 teaspoon sweet paprika
- ¼ teaspoon smoked paprika optional
- 1 Tablespoon olive oil
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1 red bell pepper chopped
- 2 Tablespoons tomato paste
- ½ fresh tomato chopped
- 1 cup Carolina rice or another medium-grain rice
- 1 bay leaf
- 1 Tablespoon pimenta moída
- 2 cups chicken broth
- ½ –1 cup peas added at the end
- Fresh parsley for garnish
Instructions
- Season the cubed chicken with salt, pepper, sweet paprika, and smoked paprika (if using).2 large chicken breasts, 1 teaspoon sweet paprika, Salt and pepper, ¼ teaspoon smoked paprika
- Heat the olive oil over medium heat. Add the chicken and sear until lightly golden. Remove from the pan and set aside.1 Tablespoon olive oil
- In the same pan, add the onion, garlic, and red pepper. Cook until softened and fragrant, about 2-3 minutes.1 small onion, 3 garlic cloves, 1 red bell pepper
- Stir in the tomato paste and cook for 1-2 minutes to deepen the flavour. Add the chopped tomato, and let it soften in the sauce.2 Tablespoons tomato paste, ½ fresh tomato
- Stir in the rice, bay leaf, and pimenta moída, coating everything well.1 cup Carolina rice, 1 bay leaf, 1 Tablespoon pimenta moída
- Pour in the chicken broth, return the chicken to the pan, stir, and bring to a gentle simmer.2 cups chicken broth
- Cover and cook on low for 15-18 minutes, until the rice is tender and most of the liquid is absorbed.
- Stir in the peas, fluff the rice, garnish with fresh parsley, and serve warm.½ –1 cup peas, Fresh parsley
Notes
Storage: Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 2 months. Thaw in the fridge overnight, and reheat 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.
