A comforting Portuguese-style chicken and rice dish with paprika, garlic, and fragrant herbs.
Portuguese Chicken Rice, known as Arroz de Frango, is a hearty one-pot meal that brings together tender chicken, basmati rice, and a rich chicken-stock base. Onions, garlic, and tomatoes create a savoury foundation, while paprika and oregano add warmth and aromatic flavour.
As the rice cooks alongside the chicken, it absorbs the seasoned stock, producing a deliciously flavourful and satisfying dish. Finished with fresh parsley and lemon, this recipe is ideal for family lunches, dinners, and relaxed gatherings.
Ingredients
750 g basmati rice (4 cups), soaked for 20 minutes
1 kg chicken thighs or drumsticks
3 tbsp olive oil
2 onions, chopped
4 garlic cloves, minced
2 tomatoes, chopped
1 tsp paprika
½ tsp oregano
½ tsp black pepper
Salt, to taste
5½ cups chicken stock
Fresh parsley, for garnish
Lemon wedges, for serving
Method
Wash and Soak the Rice
Wash the basmati rice thoroughly and soak it in water for 20 minutes. Drain well and keep it aside.
Brown the Chicken
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chicken thighs or drumsticks and brown them for approximately 8 minutes, turning as needed.
Cook the Aromatics
Add the chopped onions, minced garlic, and chopped tomatoes to the pot. Cook for about 5 minutes, stirring occasionally, until the onions soften and the tomatoes begin to break down.
Add Spices and Rice
Stir in the paprika, oregano, black pepper, and salt. Add the drained rice and mix gently so the grains are coated with the seasoned mixture.
Add Stock and Cook
Pour in the chicken stock and stir gently. Cover the pot and cook over low heat for approximately 20 minutes, or until the rice is tender and the chicken is cooked through.
Rest and Garnish
Turn off the heat and leave the pot covered for 10 minutes. Fluff the rice gently and garnish with fresh parsley and lemon wedges before serving.
Serve
Serve Portuguese Chicken Rice hot with grilled vegetables, a fresh Portuguese-style salad, peri-peri sauce, and crusty bread. Add lemon wedges on the side for a bright, refreshing finish.