Introduction
Portuguese Chicken and Rice, known traditionally as Arroz de Frango, is one of those comforting, deeply satisfying dishes that feels both rustic and generous. It is the kind of meal that fills the kitchen with warm aromas and invites everyone to gather around the table. I love how this recipe brings together humble ingredients—chicken, rice, onions, garlic—and transforms them into something rich and layered with flavor. The paprika and bay leaf add gentle warmth, while the tomato base gives the rice a beautiful color and depth. The first time I made this dish, I was surprised by how the rice absorbed all the savory juices from the chicken, becoming almost stew-like yet still fluffy. It is hearty without being heavy, making it perfect for family dinners or relaxed weekend meals. This Portuguese Chicken and Rice recipe is straightforward, forgiving, and endlessly comforting, which is exactly why it has remained a staple in Portuguese home cooking for generations.
Why You’ll Love This Recipe
This recipe is a true one-pot meal that balances ease with flavor. You will appreciate how the chicken stays tender while the rice cooks directly in the seasoned broth, soaking up every bit of taste. It is affordable, nourishing, and ideal for feeding a crowd without stress. Best of all, it tastes even better the next day.
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Portuguese Chicken and Rice (Arroz de Frango)
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Halal
Description
A comforting Portuguese-style dish featuring tender spiced chicken cooked with fragrant rice, tomatoes, garlic, and peppers, all simmered together for a hearty one-pot meal.
Ingredients
- 1 lb (450 g) chicken thighs or drumsticks
- 1 1/2 cups long-grain rice
- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 cup canned diced tomatoes
- 3 cups chicken stock
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1 bay leaf
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken with salt, black pepper, and smoked paprika.
- Heat olive oil in a large pot over medium heat and brown the chicken on all sides. Remove and set aside.
- In the same pot, sauté the onion until soft, then add garlic and cook for 1 minute.
- Add chopped bell pepper, cumin, and oregano; cook for another 2 minutes.
- Stir in diced tomatoes and cook until slightly reduced.
- Add rice and stir to coat with the mixture.
- Return the chicken to the pot, add chicken stock and bay leaf, and bring to a boil.
- Reduce heat, cover, and simmer for 20–25 minutes until rice is cooked and chicken is tender.
- Remove bay leaf, garnish with fresh parsley, and serve hot.
Notes
- You can use bone-in or boneless chicken.
- Add chili flakes for extra heat if desired.
- This dish tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: One-pot cooking
- Cuisine: Portuguese
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken thighs or drumsticks
Chicken is the heart of this dish. Bone-in pieces work best because they release flavor into the rice as they cook, keeping everything moist and deeply savory.
Long-grain rice
This type of rice absorbs liquid gradually, making it ideal for one-pot dishes. It holds its shape while still becoming tender and flavorful.
Onion
Onion creates the aromatic base of the recipe. As it softens, it adds natural sweetness that balances the spices and tomato.
Garlic
Garlic brings depth and warmth. It blends into the background but gives the dish its unmistakable savory backbone.
Olive oil
A good-quality olive oil is essential for sautéing the aromatics and browning the chicken, adding richness without heaviness.
Tomato paste
Tomato paste provides color, acidity, and a subtle sweetness that enhances the rice and ties the flavors together.
Paprika
Paprika adds gentle smokiness and warmth. It is a signature flavor in many Portuguese dishes and works beautifully here.
Bay leaf
Bay leaf infuses the rice with a subtle herbal note, making the dish taste more complex and comforting.
Chicken stock
Stock is the cooking liquid for the rice. Using stock instead of water ensures every grain is seasoned from the inside.
Salt
Salt enhances all the flavors and should be adjusted carefully, especially if your stock is already seasoned.
Black pepper
Black pepper adds mild heat and sharpness, balancing the richness of the chicken and rice.
Fresh parsley
Parsley is used at the end for freshness and color, lifting the dish and adding a clean finish.
Directions
Begin by heating olive oil in a large, deep pot over medium heat. Season the chicken pieces with salt, pepper, and paprika, then brown them on all sides until golden. Remove the chicken and set it aside. In the same pot, add the chopped onion and cook until soft and translucent, scraping up any browned bits from the bottom. Stir in the garlic and cook briefly until fragrant. Add the tomato paste and cook it for a minute to deepen its flavor.
Return the chicken to the pot, along with any resting juices. Add the rice and stir well so that every grain is coated with the seasoned oil and tomato mixture. Pour in the chicken stock and add the bay leaf. Bring everything to a gentle simmer, then lower the heat, cover, and cook until the rice is tender and the chicken is fully cooked. Once done, let the dish rest for a few minutes before fluffing the rice gently and sprinkling with fresh parsley.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves 4 to 6 people comfortably. Preparation time is approximately 15 minutes, and cooking time is about 40 minutes, making the total time around 55 minutes.
Storage/reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the rice.
Variations and Customizations
Portuguese Chicken and Rice is wonderfully adaptable. You can add diced bell peppers or carrots with the onions for extra color and sweetness. For a spicier version, a pinch of chili flakes or piri-piri sauce works beautifully. I once tried adding a splash of white wine before the stock, and it added a lovely depth. You can also substitute boneless chicken thighs if preferred, though the flavor will be slightly lighter. For a more herbal profile, fresh thyme or cilantro can replace parsley. Brown rice can be used for a whole-grain option, though it will require additional liquid and cooking time.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 520 |
| Protein (g) | 32 |
| Carbs (g) | 48 |
| Fat (g) | 22 |
| Saturated Fat (g) | 5 |
| Fiber (g) | 3 |
| Sugar (g) | 4 |
| Sodium (mg) | 780 |
Expert Tips & Customizations
Brown the chicken thoroughly
Taking time to brown the chicken builds flavor at the base of the dish.
Toast the rice briefly
Coating the rice in oil before adding liquid helps it stay fluffy.
Control the simmer
A gentle simmer prevents the rice from becoming mushy.
Rest before serving
Letting the dish sit allows the flavors to settle and improves texture.
FAQs
Can I use boneless chicken?
Yes, but bone-in chicken provides more flavor.
Can I make this dish ahead of time?
Yes, it reheats very well and tastes even better the next day.
Is this recipe spicy?
No, it is mildly seasoned, but you can add heat if desired.
Can I freeze Portuguese Chicken and Rice?
Yes, freeze in portions for up to two months.
What rice works best?
Long-grain white rice is ideal for texture and absorption.
Can I add vegetables?
Yes, peas, carrots, or peppers are excellent additions.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.
Can I use water instead of stock?
You can, but stock provides better flavor.
How do I prevent soggy rice?
Measure liquid carefully and avoid overcooking.
What can I serve with this?
A simple green salad pairs perfectly.
Conclusion
Portuguese Chicken and Rice is a comforting, reliable dish that brings warmth and satisfaction to any table. With simple ingredients and straightforward steps, it delivers deep flavor and hearty appeal every time. Whether for a family dinner or a make-ahead meal, this recipe is one you will return to again and again.
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