One-pot Portuguese Chicken and Rice

How to Make One-pot Portuguese Chicken and Rice

1. 1

   Step 1: Season and brown the chicken

   Pat the chicken thighs dry and season all over with the smoked paprika and the salt-and-pepper mixture. Heat the olive oil in a large Dutch oven or heavy wide pot over medium-high heat. When the oil shimmers, add the thighs skin-side down and brown until the skin is deep golden and crisp, about 6–8 minutes. Flip briefly to brown the other side, 2–3 minutes. Transfer the browned chicken to a plate and set aside.
   
2. 2

   Step 2: Cook chorizo and aromatics

   Reduce heat to medium, add the sliced chorizo to the pot, and cook until it renders fat and browns, about 3–4 minutes, using a wooden spoon to scrape up browned bits. Add the diced onion and cook until softened and translucent, about 4–5 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
   
3. 3

   Step 3: Toast rice, add tomatoes and stock

   Stir the uncooked rice into the chorizo-onion mixture and toast for 1–2 minutes so each grain is lightly coated and opaque. Pour in the canned diced tomatoes (with their juices) and the chicken stock, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle simmer.
   
4. 4

   Step 4: Return chicken and simmer

   Nestle the browned chicken thighs skin-side up into the rice mixture, pressing them slightly into the liquid so the rice cooks evenly. Cover the pot, reduce heat to low, and simmer gently until the rice is tender and the chicken reaches 165°F (74°C) at the thickest part, about 25–30 minutes. If using boneless breasts, check earlier to avoid overcooking.
   
5. 5

   Step 5: Rest, fluff and serve

   Remove the pot from the heat and let it rest, covered, for 5 minutes. Uncover, gently fluff the rice around the chicken with a fork, and spoon onto plates. Serve with chopped fresh parsley and lemon wedges if you like, and a pinch of piri-piri or crushed red pepper for heat.
   

1. Pat the chicken thighs dry and season all over with the smoked paprika and the salt-and-pepper mixture. Heat the olive oil in a large Dutch oven or heavy wide pot over medium-high heat. When the oil shimmers, add the thighs skin-side down and brown until the skin is deep golden and crisp, about 6–8 minutes. Flip briefly to brown the other side, 2–3 minutes. Transfer the browned chicken to a plate and set aside.
2. Reduce heat to medium, add the sliced chorizo to the pot, and cook until it renders fat and browns, about 3–4 minutes, using a wooden spoon to scrape up browned bits. Add the diced onion and cook until softened and translucent, about 4–5 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
3. Stir the uncooked rice into the chorizo-onion mixture and toast for 1–2 minutes so each grain is lightly coated and opaque. Pour in the canned diced tomatoes (with their juices) and the chicken stock, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle simmer.
4. Nestle the browned chicken thighs skin-side up into the rice mixture, pressing them slightly into the liquid so the rice cooks evenly. Cover the pot, reduce heat to low, and simmer gently until the rice is tender and the chicken reaches 165°F (74°C) at the thickest part, about 25–30 minutes. If using boneless breasts, check earlier to avoid overcooking.
5. Remove the pot from the heat and let it rest, covered, for 5 minutes. Uncover, gently fluff the rice around the chicken with a fork, and spoon onto plates. Serve with chopped fresh parsley and lemon wedges if you like, and a pinch of piri-piri or crushed red pepper for heat.