Portuguese Chicken and Rice

Portuguese Chicken and Rice is a delicious, comforting dish packed with tender, juicy chicken and flavorful rice that soaks up a mix of spices and herbs. The combination of garlic,…

By Julia • January 22, 2026 • Reading time: 6 min

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Portuguese Chicken and Rice is a delicious, comforting dish packed with tender, juicy chicken and flavorful rice that soaks up a mix of spices and herbs. The combination of garlic, paprika, and a hint of lemon creates a warm, homey taste that feels like a big, cozy hug. It’s a simple meal but full of heart and character, perfect for any day when you want something satisfying and tasty.

I love making this dish because it comes together in one pot, which means less cleanup and more time to enjoy with family or friends. The way the rice cooks right alongside the chicken lets all those lovely spices mingle, making every bite rich and full of flavor. When I cook this, I always add a little extra paprika for a bit of a kick and a splash of fresh lemon juice at the end to brighten everything up.

This meal is one of those classics that feels warm and inviting, making it great for weeknight dinners or weekend gatherings. I like to serve it with a simple green salad or some steamed veggies on the side. It’s that kind of dish that everyone seems to enjoy, and it often brings back happy memories of cooking with loved ones or trying new flavors together.

Key Ingredients & Substitutions

Chicken thighs: Using bone-in, skin-on thighs adds great flavor and keeps the meat juicy. If you prefer, boneless or skinless thighs work too, but the dish may be less rich.

Smoked paprika: This spice gives the dish its signature smoky, warm flavor. If you don’t have it, regular paprika is okay but less smoky. You can also add a bit of chipotle powder for heat and smoke.

Rice: Long-grain white rice cooks up fluffy and separate here. You can use basmati or jasmine rice as a substitute. Brown rice isn’t recommended for this dish as it needs a longer cooking time.

Tomatoes and broth: Canned diced tomatoes add acidity and brightness. If fresh tomatoes are in season, dice them finely. Chicken broth adds depth, but vegetable broth is a fine swap for a lighter flavor.

Frozen peas: These add a pop of sweetness at the end. You can swap with green beans, chopped bell peppers, or omit if preferred.

How Do I Get Tender Chicken with Crispy Skin?

Balancing juicy, tender meat with crispy skin on the chicken is key for this dish.

• First, pat the chicken dry with paper towels to ensure the skin crisps nicely.
• Season well with salt and spices for flavor.
• Heat the oil in the pan before adding chicken skin-side down—don’t crowd the pan to avoid steaming the skin.
• Cook the skin side low to medium heat to slowly render fat and crisp skin, about 5-7 minutes.
• Flip and brown the other side briefly before removing chicken. This seals in the juices.
• Finish cooking by simmering covered with the rice, which keeps the chicken moist while the skin stays tasty.

This approach makes the chicken flavorful with that satisfying contrast of textures.

Equipment You’ll Need

• Large deep skillet or Dutch oven – perfect for browning chicken and cooking rice all in one pot.
• Tongs – handy for turning chicken without tearing the skin.
• Sharp knife and cutting board – for chopping vegetables and prepping chicken.
• Measuring cups and spoons – helps you get the spices and liquids just right.
• Lid for the skillet or Dutch oven – traps steam to cook rice evenly and keep chicken tender.

Flavor Variations & Add-Ins

• Try swapping chicken thighs for bone-in chicken drumsticks; they cook similarly and stay juicy.
• Add chopped smoked chorizo for a little spicy, smoky depth that pairs well with paprika.
• Mix in chopped fresh spinach or kale towards the end for extra green color and nutrition.
• Stir in diced chorizo or roasted red peppers to add a sweet and smoky flavor boost.

Portuguese Chicken and Rice

Ingredients You’ll Need:

For the Chicken and Rice:

• 4 bone-in, skin-on chicken thighs
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup long-grain white rice
• 2 teaspoons smoked paprika (preferably Portuguese paprika)
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper (optional, for heat)
• 1 can (14 oz) diced tomatoes, drained
• 2 ½ cups chicken broth
• 1 cup frozen peas
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 tablespoon lemon juice (freshly squeezed)
• Fresh parsley, chopped, for garnish

How Much Time Will You Need?

This recipe takes about 15 minutes to prepare and 30 minutes to cook, so you’ll have a delicious meal ready in about 45 minutes total.

Step-by-Step Instructions:

1. Prepare and Brown the Chicken:

Season the chicken thighs well with salt, pepper, smoked paprika, cumin, and cayenne pepper if you like some heat. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and cook for 5-7 minutes until golden and crispy. Flip and brown the other side for the same time. Remove the chicken and set aside.

2. Cook the Vegetables and Toast the Rice:

In the same skillet, add the chopped onion and diced red bell pepper. Sauté for about 5 minutes until soft. Add the minced garlic and cook for another minute. Then, add the rice and stir for 1-2 minutes to toast it lightly, coating it with the flavors in the pan.

3. Combine and Simmer:

Stir in the diced tomatoes, tomato paste, dried oregano, and chicken broth. Mix everything together well. Place the browned chicken thighs back in the skillet, nestling them into the rice mixture. Bring to a boil, then cover and reduce the heat to low. Let it simmer for 20 minutes.

4. Finish Cooking and Serve:

Add the frozen peas on top of the rice, cover, and cook for another 5-7 minutes until the rice is tender and chicken is fully cooked (internal temperature should be 165°F or 74°C). Remove from heat, squeeze fresh lemon juice over the dish, and gently fluff the rice. Garnish with chopped fresh parsley and serve warm.

Can I Use Boneless Chicken Instead of Bone-In Thighs?

Yes, boneless chicken thighs or breasts can be used, but they may cook faster and might not have quite as much flavor. Keep an eye on the cooking time to avoid drying out the meat.

Can I Make This Dish Ahead of Time?

Absolutely! Prepare the dish up to the point of adding the peas, then cool and refrigerate. When ready to serve, reheat gently on the stove and add the peas last to keep their color and texture fresh.

How Should I Store Leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave until piping hot. Adding a splash of chicken broth when reheating helps keep the rice moist.

Can I Substitute Other Vegetables for Peas?

Certainly! Frozen green beans, chopped bell peppers, or fresh spinach work well as alternatives. Add them in the last few minutes of cooking to maintain their texture and color.