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Delicious homemade peri peri chicken with spicy marinade and fresh herbs.

Easy Portuguese Chicken and Rice

A cozy one-pan dinner with a bright spicy kick, Easy Portuguese Chicken and Rice combines juicy chicken with flavorful rice soaked in a homemade peri peri sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Portuguese
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Peri Peri Sauce
  • 2 to 4 pieces red chili peppers (or 1 to 2 tablespoons crushed chili flakes)
  • 4 cloves garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 2 tablespoons lemon juice (or a splash of vinegar)
  • 1 tablespoon tomato paste (optional, but adds body)
  • 1/3 cup olive oil
For the Chicken and Rice
  • 4 pieces chicken thighs Use thighs for juiciness
  • 1.5 cups long grain white rice Toast with drippings for flavor
  • 3 cups chicken broth Used for cooking rice

Method
 

Preparation
  1. Blend all peri peri sauce ingredients in a blender until it forms a loose red sauce.
  2. Taste the sauce and adjust as necessary, adding more oil for sharpness or more chili for heat.
  3. Split the sauce into two parts: one for marinating the chicken and one for serving later.
  4. Marinate chicken thighs in half of the peri peri sauce for at least 20 minutes.
Cooking
  1. Heat a pan over medium-high heat and brown the marinated chicken for 5-7 minutes on each side.
  2. Remove chicken and toast the rice in the same pan with drippings for about a minute.
  3. Return the chicken to the pan, add chicken broth, and bring to a boil.
  4. Reduce to a simmer, cover, and cook for 25-30 minutes until the rice is tender and has absorbed the liquid.
  5. Serve with extra peri peri sauce on the side.

Notes

Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat with a splash of water or broth. Can be frozen, but rice may lose texture upon thawing.