Portuguese Chicken and Rice (Arroz de Frango)

Arroz de frango, or chicken and rice, is one of those Portuguese dishes that every family seems to make a little differently. At its heart it is a one-pot meal of chicken pieces simmered with onion, garlic, tomato and bay leaf, then cooked with rice until everything soaks up the flavor.

Portuguese rice dishes are often moister than Spanish paella or other baked rice dishes. Some versions are almost soupy, a style known in Portugal as malandrinho, while others are drier and fluffier. This recipe sits in the middle: creamy, but not swimming in broth.

Building flavor without fuss

The chicken is browned first, which gives the dish a richer taste. Thighs on the bone are best because they stay juicy during the longer cooking time, but boneless thighs work if you want to make serving easier for children.

Next comes a base that Portuguese cooks call a refogado: onion and garlic softened slowly in olive oil, often with tomato and a little sweet paprika. This step builds most of the flavor, so take your time. A splash of white wine is traditional, though you can replace it with extra stock if you prefer.

Many families also add a few slices of chouriço, a smoked Portuguese sausage, for a smoky depth. If you cannot find it, a mild smoked sausage will do, or simply leave it out.

For more traditional versions and other everyday Portuguese meals, receitasparatodos.pt is a good place to explore. The name translates as "recipes for everyone," which fits this kind of generous, crowd-pleasing cooking.

Choosing the rice

Portuguese cooks often use carolino rice, a medium-grain variety that absorbs liquid well and turns creamy. Outside Portugal, any medium-grain rice works, such as the kind sold for paella or risotto. Long-grain rice gives a drier result but is still perfectly good.

The recipe

• Prep 15 min
• Cook 50 min
• Makes 4 to 6 servings

IngredientsTap to check off

• 2 lb chicken thighs (bone-in or boneless)
• Salt and pepper
• 3 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tsp sweet paprika
• 2 ripe tomatoes, chopped, or 1 cup canned chopped tomatoes
• 2 bay leaves
• 1/2 cup dry white wine or extra stock
• 3 oz chouriço or smoked sausage, sliced (optional)
• 1 1/2 cups medium-grain rice
• 4 cups hot chicken stock
• Chopped parsley, to serve

MethodTap a step when it is done

1. 1Step 1: Season the chicken with salt and pepper. Brown it in the oil in a large pot over medium-high heat, then set aside.
2. 2Step 2: Lower the heat and cook the onion for 8 minutes until soft. Add garlic, paprika, tomatoes and bay leaves and cook 5 minutes more.
3. 3Step 3: Pour in the wine and let it bubble for 2 minutes. Return the chicken and sausage, add 2 cups stock, cover and simmer for 20 minutes.
4. 4Step 4: Stir in the rice and the remaining stock. Cover and cook gently for 15 to 18 minutes, stirring once or twice, until the rice is tender and creamy.
5. 5Step 5: Remove the bay leaves, check the seasoning and rest for 5 minutes. Sprinkle with parsley and serve.

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Serving it to children

This dish is mild enough for most kids. The paprika is sweet, not spicy, and the bay leaf adds an aroma rather than heat. Remove the bones before serving if you used bone-in thighs, and offer a simple green salad on the side. In Portugal, a lettuce and tomato salad dressed with olive oil and vinegar is a typical companion.

If your children like a little more texture, sprinkle the finished rice with chopped parsley or cilantro, both of which are used in Portuguese cooking. A squeeze of lemon at the table brightens everything up.

Leftovers and reheating

The rice will continue to absorb liquid as it sits, so add a splash of water or stock when reheating. Leftovers keep for up to three days in the fridge and make a good next-day lunch. Cool any leftovers quickly and refrigerate them within two hours, since cooked rice should not sit at room temperature for long.