Portuguese Chicken and Rice

INGREDIENTS

• 1 lb chicken thighs , boneless, skinless, cut into bite size pieces (Note 1)

Portuguese chicken seasoning:

• 2 tsp paprika (regular/sweet, not spicy)
• 1 tsp garlic powder (substitute large garlic clove, minced)
• 1 tsp dried oregano
• 1/4 tsp coriander
• 1/4 tsp cayenne (can omit for zero spicy)
• 1 tbsp brown sugar
• 1 tsp cooking salt / kosher salt
• 1 tbsp extra virgin olive oil
• 1/2 tbsp lemon juice (substitute apple cider vinegar)

Spicy rice (or not):

• 2 tbsp extra virgin olive oil
• 2 garlic cloves , finely minced
• 1 small onion , diced
• 1 red capsicum (bell pepper), deseeded, chopped into 1cm/0.4″ squares
• 1 1/2 cups basmati rice (or long grain rice or medium grain rice) (Note 2)
• 1/4 tsp chilli flakes / red pepper flakes (omit for not spicy)
• 2 tsp turmeric powder
• 2 1/4 cups chicken stock/broth , low sodium
• 1 cup frozen peas (still frozen)
• 1/2 tsp cooking salt / kosher salt

Garnishes:

• Perinaise (I use the quick dry spices version), Pink Sauce (Note 4) or any of the other sauce suggestions listed in post
• Green onion , finely sliced

DIRECTIONS

1. Season chicken – Mix the Portuguese Chicken Seasoning ingredients in a bowl. Add chicken and toss to coat. Set aside while you prepare the rest of the ingredients, or overnight if you want (though not necessary).
2. Sear – Heat the 2 tablespoons of oil in a large heavy based pot over high heat. Add the chicken and cook until the outside is sealed and gets a bit of colour (it won't go golden). Remove with a slotted spoon into a bowl, leaving oil behind in the pot.
3. Sauté – Add garlic and onion into the pot, cook for 1 minute. Add capsicum and cook for 1 1/2 minutes or until onion is translucent.
4. All in – Add rice and stir to coat in the tasty oil. Add remaining rice ingredients, then scatter the chicken evenly across the surface. Also add any juices accumulated in the bowl. Stir, bring to a simmer, then put the lid on and lower heat to medium low so it's simmering gently. (Note 3)
5. Cook 15 minutes – Cook for 15 minutes, no peeking, no stirring! Liquid should be absorbed – tilt pot and lift lid for quick peek.
6. Rest 10 minutes – Remove pot from the stove and leave to rest for 10 minutes with the lid still on.
7. Fluff & serve – Remove lid, gently toss the rice. Spoon into bowls, drizzle over Peri-naise (see below), sprinkle with green onions and serve!

NOTES

1. Chicken – Thighs are better than breast as breast is leaner so it won’t be as juicy once steamed with the rice. If I made this with breast I’d probably cook it all the way through in step 1, take it out, cook the rice without the chicken, then add the chicken back into the rice after rested (the rice heat will easily warm chicken through).
2. Rice – Long grain rice would also be great here. Medium grain will also work well. Jasmine and sushi rice are stickier but will work ok here. Recipe not written for brown rice, risotto, paella rice, quinoa, faux rice, minute rice, designer rice (black rice, purple rice, wild rice etc).
3. Heat strength – Too low (ie no bubbles at all) = rice wallowing in warm water not cooking, will bloat and be mushy. Too high (ie rapid bubbles) = base will burn, rice on surface will not cook. Find a happy medium – gentle simmering (see video when I peek under the lid).
4. Pink Sauce – 3/4 cup sour cream of yogurt mixed with 2 – 3 tbsp sriracha (for grown ups) or ketchup (for kids / spice adverse grown ups), or a combination of the two. See in post for more sauce suggestions.
5. Leftovers will keep 3 days in the fridge, not suitable for freezing (rice dries out).
6. Nutrition per serving, assuming 5 servings, excluding sauce.

Peri-naise Sauce

PERI PERI SAUCE VERSION:

• 3 tbsp Peri Peri Sauce from this recipe
• 3/4 cup mayonnaise , preferably whole egg (Note 1)

DRY SPICE VERSION (quicker, make anytime)

• 3/4 cup mayonnaise , preferably whole egg (Note 1)
• 1 tsp smoked paprika (sub regular paprika)
• 1/2 tsp garlic powder (sub fresh garlic, finely grated)
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (adjust or remove for not spicy)
• 1/2 tsp white sugar
• 1 tbsp lemon juice (or apple cider vinegar)
• 1/4 tsp cooking salt / kosher salt

DIRECTIONS

1. Mix – For both versions, mix ingredients in a bowl and refrigerate for at least 30 minutes before using to let the flavours meld, if you can.
2. Use for burgers and wraps, dipping (like fries, crunchy tenders, popcorn chicken), drizzling on salad and rice bowls, poke bowls etc. See list of suggested recipes in post!
3. Storage – The Peri Peri Sauce version will keep 5 days in the fridge, the dry spices one will keep for at least a week. Not suitable for freezing.

NOTES

1. Whole egg mayonnaise is creamier and less vinegary than other types of mayonnaise sold at grocery stores. It’s the only type I get, except Kewpie which is even better!
2. Lighten it up a touch by substituting 1/3 of the mayonnaise with sour cream or yogurt (though it loosens the sauce a touch).
3. Nutrition for the whole recipe. If using for drizzling like I do you don’t need very much – literally about 1 tablespoon per bowl, if that.