I could not tell you when or where I found this recipe all I know is it’s amazing. This is now becoming a regular in my home. It is that type of dish that I can see in any home being that dish generations later call “grandma’s chicken and rice.” It has great homestyle feel with the complexity of a restaurant style dish.
I don’t even remember where I found this recipe. I was doing some meal planning and found this in my trusty snowman notebook of random recipes. It does take some time to make, but it is so worth it. The flavors originally were great, but to me they needed to just be taken up a level, so adding in just three things to me made such a difference. The great thing about this dish is really it’s stuff I always have in my pantry, so making it with or without the chorizo is up to you and what you have on-hand.
You finish the dish off by sprinkling with cilantro and serving with lime wedges. It’s warm, comforting, spicy, and has amazing flavor. My new favorite meal for when there is still a lot of snow outside.
Portuguese Chicken and Rice
- 6 Cloves of Garlic, minced
- 1 tsp Kosher Salt
- 1/2 tsp oregano
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp ground fennel
- 2 tsp pepper
- 1 tbsp vinegar
- 6 Chicken Thighs, bone in, trimmed of fat
- 1/2 onion, chopped (roughly 1 c)
- 1 small green pepper, chopped (roughly 3/4 c)
- 1/4 tsp red pepper flakes
- Zest of small lime
- 6 oz chorizo, sliced on an angle
- 1 c fresh cilantro (coriander), minced, separated in 1/2 c measurements
- 1 can (8oz) tomato sauce
- 1 3/4 c chicken broth
- Juice of small lime
- 1/4 c water
- 2 c Jasmine Rice
In a bowl combine the salt and minced garlic, crush into a paste with the back of a spoon. Add in oregano, cumin, paprika, pepper, fennel, and vinegar. Mix well. Toss the chicken thighs in the marinade to coat and set aside.
In a large saute pot with lid, dutch oven, or any pot with high sides and a lid but wide enough to lay all the chicken on the cooking surface and not onto of each other and place over medium heat. Add in the onion and green pepper, saute until onion is translucent. Add in the pepper flakes, zest, and 1/2 c of the cilantro. Stir. Remove from pan and place in bowl. Cover with foil.
In the pan add the chorizo and cook until lightly browned. Remove from pan and place in bowl with the vegetables.
Increase the heat on the pan and add 1 tbsp olive oil. Place the chicken skin side down into the hot pan to brown. Add in any left over marinade still in bowl to coat. When nicely caramelized turn over, and re-add the vegetable mix you previously removed, cook for 5 minutes.
Decrease heat back down to medium-low heat. Add the lime juice to the water, set aside. Add the tomato sauce to the pan and quickly add the lime water. It will sizzle, quickly add in 1/2 of the chicken broth. Add the rice and stir. Add the remaining broth and bring to a slow simmer. Add in 2/3 of the remaining chopped cilantro. Once simmering cover and let cook for 5 min. Taste, add in salt, pepper, and extra water as needed. Let cook for another 10-15 min, until rice is done and moisture has cooked out. Toss gently to not break the rice grains. Remove the chicken thighs and let rice mixture sit uncovered for 5 min. Shred the chicken meat off the bone and add the meat back into rice mix, gently toss. Serve.