Retro Recipe: Portuguese baked chicken rice

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola is usually cheaper.

Preheat the oven to 375°F (190°C).

Heat olive oil in a large oven-safe pot over medium heat.

Season chicken thighs with salt, pepper, and paprika; brown on all sides, about 5-7 minutes.

Remove chicken and set aside; in the same pot, add chopped onion and garlic, sauté until translucent, about 3-4 minutes.

Add diced bell pepper and carrot; cook for another 3-4 minutes until softened.

Stir in rice and cook for 1-2 minutes to toast slightly.

Add chopped tomato, chicken broth, bay leaves, and season with salt and pepper; bring to a boil.

Return chicken to the pot, skin side up, and cover with a lid or foil.

Transfer the pot to the preheated oven and bake for 35-40 minutes, or until rice is tender and chicken is cooked through.

Remove from oven and let rest for 5 minutes; discard bay leaves.

Fluff rice with a fork, mixing in peas and chopped parsley.

Serve with lemon wedges on the side.

Cooking Techniques

Equipment Needed

Spice Level: