One-Pot Portuguese Style Chicken and Rice

Combine paprika, garlic powder, oregano, sugar, oil, and lemon juice in a bowl. Toss the chicken pieces in this marinade and set aside.

💡 Tip: Using chicken thighs ensures the meat stays succulent throughout the steaming process.

Heat a large heavy-based pot over high heat. Sear the chicken until the exterior is browned and the spices are fragrant, then remove and set aside.

💡 Tip: Don't worry about cooking it through completely at this stage; it will finish during the rice cook.

In the same pot, sauté the onions and bell peppers until softened. Stir in the rice, coating it thoroughly with the remaining oils and drippings.

💡 Tip: Toasting the rice for a minute enhances the absorption of flavors.

Add the stock, turmeric, and peas. Nestle the chicken pieces back into the pot, cover with a lid, and simmer on low heat for 15 minutes.

💡 Tip: Resist the urge to lift the lid, as the trapped steam is essential for perfectly fluffy grains.

Remove the pot from heat and let it rest, covered, for 10 minutes before fluffing with a fork and serving.

💡 Tip: A resting period allows the moisture to redistribute, resulting in a superior texture.