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Flavorful Portuguese Chicken and Rice Recipe with Spicy Peri-Peri Glaze Made Easy

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A quick and easy Portuguese chicken and rice dish featuring a spicy peri-peri glaze that delivers bold flavor and tender, juicy chicken with fluffy, flavorful rice.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 3 tablespoons peri-peri sauce (store-bought or homemade)
  • 2 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 2 tablespoons olive oil (extra virgin preferred)
  • Juice of 1 lemon
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ cups long-grain white rice (about 300 g)
  • 3 cups chicken broth (720 ml)
  • 1 small onion, finely chopped
  • 1 bell pepper, diced (red or yellow)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Chopped parsley or cilantro for garnish

Instructions

  1. In a mixing bowl, whisk together peri-peri sauce, minced garlic, smoked paprika, cayenne pepper, olive oil, lemon juice, salt, and black pepper. Add the chicken thighs and coat thoroughly. Let it sit for at least 20 minutes, or up to overnight for better flavor.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and diced bell pepper; sauté until softened and fragrant, about 5 minutes. Stir in minced garlic and cook for another 30 seconds.
  3. Add the rice to the skillet and stir well, coating each grain with the oil and aromatics.
  4. Pour in the chicken broth, season with salt and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked through. Avoid lifting the lid too often.
  5. Preheat the oven to 400°F (200°C).
  6. Arrange marinated chicken thighs skin-side up in a baking dish. Roast for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C). Halfway through, baste the chicken with extra marinade to keep it moist and spicy.
  7. Once chicken and rice are ready, fluff the rice with a fork and transfer to serving plates. Place the roasted chicken on top or alongside. Garnish with chopped parsley or cilantro.

Notes

Marinate chicken for at least 20 minutes; overnight is best for deeper flavor. Use bone-in, skin-on thighs for juiciness and crispy skin. Stir rice gently halfway through cooking to prevent sticking. Broil chicken for 2-3 minutes at the end if skin isn’t crispy enough. Adjust cayenne pepper to taste for heat level. Leftovers keep well for up to 3 days refrigerated; reheat gently with a splash of broth.

Nutrition

Keywords: Portuguese chicken, peri-peri chicken, chicken and rice, spicy chicken, easy dinner, roasted chicken, peri-peri glaze

Find it online: https://atomicbite.com/flavorful-portuguese-chicken-and-rice-recipe-with-spicy-peri-peri-glaze-made-easy/