Best 4 Portuguese Chicken And Rice Recipes

Portuguese Chicken and Rice is a hearty and flavorful dish that combines juicy chicken, fluffy rice, and a variety of aromatic ingredients. Originating from the vibrant culinary traditions of Portugal, this one-pot meal showcases a delightful balance of savory and tangy flavors, making it a popular choice for both special occasions and everyday dinners. Whether you're a seasoned cook looking to expand your culinary horizons or a beginner seeking a comforting and delicious meal, this article will guide you through the steps of creating the perfect Portuguese Chicken and Rice dish that is sure to impress your taste buds and satisfy your cravings.

Here are our top 4 tried and tested recipes!

PORTUGUESE CHICKEN I

Portuguese Chicken I image

Creamy rich chicken in white wine sauce. Serve over rice.

Provided by KADZO

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup butter
4 1/2 breast, bone ins bone-in chicken breast halves, with skin
1 ½ cups chicken stock, or as needed
1 cup dry white wine
4 cloves garlic, peeled
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 cup heavy cream

Steps:

Melt butter in a large skillet over medium-high heat. Add chicken breasts, and cook until nicely browned on both sides. Pour in chicken stock and white wine, using enough chicken stock so that the chicken pieces are covered halfway to two thirds by liquid. Add whole garlic cloves. Reduce heat to medium-low, sprinkle flour over the top of the contents of the pan and cover with a lid. Simmer for 40 to 45 minutes, until chicken is cooked through.
When chicken is cooked through, remove to a dish, and keep warm. Boil the liquid in the skillet until it is reduced to about 1 1/2 cups. Whisk cream into the reduced liquid, breaking up the garlic cloves as much as you can. Return chicken to the pan, and heat through.

Nutrition Facts : Calories 652.5 calories, Carbohydrate 6.5 g, Cholesterol 225.4 mg, Fat 45 g, Fiber 0.3 g, Protein 43.4 g, SaturatedFat 24.2 g, Sodium 1040.2 mg, Sugar 0.9 g

PORTUGUESE CHICKEN AND RICE

Portuguese Chicken and Rice image

Make and share this Portuguese Chicken and Rice recipe from Food.com.

Provided by megara137

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
1 medium onion, Chopped
2 tablespoons crushed garlic
salt and pepper, to Taste
1 teaspoon brown sugar
2 lbs chicken breasts, cut into 3 - inch Pieces
32 ounces chicken broth
32 ounces water
1 -2 tablespoon crushed red pepper flakes, Wet
2 cups brown rice
15 ounces crushed tomatoes

Steps:

Saute onions, garlic, salt, pepper and brown sugar in oil, till softened and beginning to brown in color. Add Chicken pieces, cook till almost done. Add broth, water, tomatoes and rice; cook till almost all liquid is absorbed. Stir in crushed red pepper and cook 2 more minutes.

PORTUGUESE-INSPIRED SLOW COOKER CHICKEN THIGHS

Portuguese-Inspired Slow Cooker Chicken Thighs image

This is one of those throw-it-all-together and let-it-cook-all-day recipes. It is a hearty meal to feed your family on cold autumn nights. Serve over rice or couscous with a bottle of Sangiovese.

Provided by Chardonnay Queen

Categories Slow Cooker Chicken Main Dishes

Time 7h25m

Yield 6

Number Of Ingredients 9

Ingredients

2 ½ pounds boneless, skinless chicken thighs
½ pound chorizo sausage, chopped
2 medium onions, chopped
4 cloves garlic, chopped
1 teaspoon dried oregano
ground black pepper to taste
2 (14 ounce) cans diced tomatoes with garlic
1 (6 ounce) can tomato paste
1 (14 ounce) can artichoke hearts, drained and chopped

Steps:

Combine chicken thighs, chorizo sausage, onions, garlic, oregano, and pepper in a slow cooker. Stir in diced tomatoes and tomato paste until well mixed. Cook on Low until chicken is no longer pink in the center and the juices run clear, 7 to 9 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Stir in artichoke hearts and cook on Low until heated through, 10 to 15 more minutes.

Nutrition Facts : Calories 455.1 calories, Carbohydrate 15.7 g, Cholesterol 140.5 mg, Fat 24.2 g, Fiber 3.7 g, Protein 42.5 g, SaturatedFat 7.8 g, Sodium 995.4 mg, Sugar 6 g

PORTUGUESE CHICKEN LIVERS & RICE

Portuguese Chicken Livers & Rice image

Remembered I had this recipe in a 1983 cookbook.This is really good--not the strong taste you might think. If you like chicken livers, you'll like this. Not as complicated as it sounds!!

Provided by Pat McCardle

Categories Beef Organ Meats

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3/4 lb chicken liver
3 tablespoons butter or 3 tablespoons margarine
salt and pepper
4 tablespoons olive oil
2/3 cup minced onion
1 clove garlic, minced
1 1/2 cups long-grain rice
3 cups chicken broth (canned okay)
3/4 cup tomato sauce (canned okay)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Steps:

Heat butter in a skillet and saute livers over medium heat about 3 minutes until brown, but still pink inside.
Remove and season with salt& pepper, chop coarsely and put aside.
Heat the oil on medium heat.
Add onion and garlic and saute until soft.
Add rice, saute until rice just starts to take on a clear color.
Don't scorch the rice.
Add broth and tomato sauce.
Mix well and bring to a boil.
Add all other ingredients, except livers.
Cover& cook over med.
heat for about 10 minutes.
Stir lightly with a fork, reduce heat, cover and cook for about 10 minutes more until liquid is almost absorbed.
Mix in the livers, stir,cover.
Cover and cook until the liquid is absorbed and the rice is cooked through.
Add more liqid if needed (a little water is okay).

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your dish. Look for free-range chicken, organic vegetables, and flavorful rice.
Don't overcrowd the pan: When browning the chicken, make sure to give it enough space in the pan so that it can brown evenly. Overcrowding the pan will cause the chicken to steam instead of brown.
Use a well-seasoned pan: A well-seasoned pan will help to prevent the chicken from sticking. If you don't have a well-seasoned pan, you can season it by heating it over medium heat and then rubbing it with a little bit of oil.
Cook the chicken until it is cooked through: Use a meat thermometer to check that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
Let the rice rest before serving: After the rice is cooked, let it rest for 5 minutes before serving. This will allow the rice to absorb all of the flavorful liquid.

Conclusion:

Portuguese chicken and rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its flavorful chicken, tender rice, and vibrant vegetables, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give Portuguese chicken and rice a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #poultry #easy #chicken #dietary #one-dish-meal #low-sodium #low-cholesterol #low-calorie #low-carb #healthy-2 #low-in-something #meat #3-steps-or-less