Portuguese arroz de frango is a comforting one-pot dish of chicken simmered with tomato, aromatics, and rice until the grains take on the savory broth. This easy home-style version uses familiar ingredients, and you can adapt it with vegetables or a little Portuguese chouriço; family and regional versions vary.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs
- 1 tsp (5 g) fine salt, divided, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, about 1 cup (150 g), finely chopped
- 1 medium carrot, about ½ cup (65 g), peeled and diced small
- 3 garlic cloves, finely chopped
- 1 bay leaf
- 1 tsp (2 g) sweet paprika
- 1 can crushed tomatoes, 14.5 oz (410 g)
- 4 cups (960 ml) low-sodium chicken broth, or water
- 2 cups (380 g) carolino rice or medium-grain rice, rinsed and drained
- 1 cup (150 g) frozen peas, optional
- ¼ cup (15 g) chopped fresh flat-leaf parsley
- 1 tbsp (15 ml) lemon juice, optional, for serving
Instructions
- Pat the chicken dry with paper towels. Season it all over with the salt and pepper. Set a heavy 5- to 6-quart pot or Dutch oven over medium-high heat and add the olive oil. When the oil shimmers, arrange the thighs in a single layer, working in batches if needed. Brown for about 4 minutes on each side, then transfer them to a plate. They will finish cooking in the broth, so do not judge doneness by color alone.
- Reduce the heat to medium. Add the onion and carrot to the same pot and cook for 5 to 7 minutes, stirring and scraping up browned bits, until the onion softens. If the pot looks dry, add a tablespoon of water rather than more oil. Stir in the garlic, bay leaf, and paprika and cook for 30 seconds, just until fragrant; garlic can turn bitter if it browns.
- Add the crushed tomatoes and stir for 2 minutes, loosening any remaining browned bits from the pot. Pour in the chicken broth and bring it to a steady simmer. Taste the liquid before adding more salt: broth brands vary, and the rice will concentrate its flavor as it cooks.
- Return the chicken and any plate juices to the pot. Cover partly and simmer gently for 22 minutes, turning the thighs once. Check the thickest part of each thigh with a food thermometer; USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. If a piece has not reached that temperature, simmer it longer and check again before removing it.
- Transfer the cooked chicken to a clean plate. Stir the rinsed rice into the simmering broth, cover, and reduce the heat to low. Cook for 18 minutes without lifting the lid or stirring. Keep the heat low enough that the bottom does not scorch; if the liquid is bubbling vigorously, lower the heat. Follow the rice package if its cooking time differs significantly.
- While the rice cooks, cut or pull the chicken into bite-size pieces using two forks. Keep it covered so it stays warm. If you add frozen peas, stir them into the rice for the final 3 minutes of cooking. Avoid stirring the rice repeatedly, which can make the grains sticky and unevenly cooked.
- After 18 minutes, check that the rice is tender and most of the liquid has been absorbed. If it is still firm and the pot is dry, add ¼ cup (60 ml) hot broth or water, cover, and cook for 2 to 3 minutes more. Fold the chicken and parsley gently through the rice, cover the pot, turn off the heat, and let it stand for 5 minutes.
- Remove the bay leaf, taste, and adjust the salt and pepper. The finished dish should be moist and spoonable, not soupy; it will continue to settle as it rests. Add the optional lemon juice at the table if you want a brighter finish, and serve while hot.
Tips
- Rinse the rice well. Swish it in a bowl of cool water and drain until the water is less cloudy. This removes some surface starch and helps the grains cook more distinctly. Drain it thoroughly so extra rinse water does not throw off the broth ratio.
- Use the right heat. A gentle simmer gives the chicken time to cook and the rice time to absorb liquid without catching on the bottom. If your burner runs hot, use the smallest burner and turn the pot occasionally, but keep the lid on during the rice stage.
- Choose a practical rice substitute. Carolino, a Portuguese medium-grain rice, may be difficult to find. Ordinary medium-grain rice works well; short-grain rice also works but tends to make the result softer and creamier. Long-grain rice is less traditional in texture and may need a different amount of liquid, so check its package directions.
- Season in stages. Start with low-sodium broth and the listed salt, then taste at the end. If you use salted broth or add chouriço, hold back some salt until the rice is cooked; cured sausage can contribute a lot of seasoning.
Serving Suggestions
Serve arroz de frango straight from the pot in warm bowls, making sure each portion gets chicken, rice, and some of the tomato-rich cooking liquid. A simple green salad with lettuce, cucumber, and a tart vinaigrette balances the hearty rice without requiring another complicated dish. Steamed green beans, sautéed greens, or roasted vegetables are also good alongside it.
Put lemon wedges and extra chopped parsley on the table so everyone can finish their own serving. Crusty bread is useful for soaking up any broth left in the bowl, although it is optional because the rice is filling. If serving the dish as part of a larger meal, keep the sides light and serve the chicken and rice as the main course.
Variations
For a more traditional Portuguese pantry note, add about 4 oz (115 g) Portuguese chouriço, sliced, when you sauté the onion. Chouriço is a seasoned cured sausage; it can be hard to find, and Spanish chorizo is a possible substitute, though its paprika and garlic profile may make the dish smokier. Brown the sausage briefly, then proceed with the vegetables. Because it is salty, taste the finished broth before adding extra salt. If using fresh raw sausage rather than cured chouriço, cook it through according to its package instructions before serving.
For a vegetable-forward version, use 1½ cups (225 g) peas or add diced red pepper with the carrot. Keep the total rice and liquid amounts the same, and add quick-cooking vegetables near the end so they do not turn mushy. You can replace chicken with 1½ lb (680 g) bone-in chicken pieces, but they take longer to cook; check every piece reaches 165°F (74°C) before proceeding, and allow extra simmering time as needed. A pinch of hot paprika or a small amount of piri-piri sauce gives the pot heat, while sweet paprika keeps the flavor mild.
To make the dish without meat, use vegetable broth and add a drained 15 oz (425 g) can of chickpeas during the last few minutes of the rice cooking. It will not have the same chicken-broth flavor, but tomato, garlic, bay, and parsley still make a satisfying one-pot meal. For a richer finish, stir in a little extra olive oil after cooking rather than adding cream, which is not needed for this style of rice.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in shallow, covered containers. They keep for 3 to 4 days in the refrigerator. Rice should not sit out at room temperature for an extended period; divide a large pot into smaller containers so it cools promptly. For longer storage, freeze portions in airtight freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
Reheat only the portion you plan to eat, adding a tablespoon or two of water or broth to loosen the rice. Cover and heat in a saucepan over medium-low heat, stirring occasionally, or microwave in a covered microwave-safe dish and stir halfway through. Reheat leftovers until they reach 165°F (74°C), checking the center with a food thermometer. The rice may be softer after storage, but a little added liquid helps restore a moist texture.
Frequently Asked Questions
What is arroz de frango?
Arroz de frango means chicken rice in Portuguese. It is a home-style dish in which chicken and rice cook with broth and flavorings, though ingredients and methods differ among households and regions. This version uses tomato, onion, garlic, bay, and parsley for a straightforward one-pot meal.
Can I use chicken breast instead of thighs?
Yes. Use about 1½ lb (680 g) boneless chicken breast, but check it earlier because lean breast can dry out if simmered too long. Remove each piece once it reaches the poultry safe minimum of 165°F (74°C), as measured with a food thermometer. If it cooks before the rice is done, keep it covered and fold it back in at the end.
Why is my rice still hard or too wet?
Hard rice usually needs more time, a little more hot liquid, or a tighter-fitting lid. Add hot broth or water in small amounts and cook covered for a few minutes before checking again. If it is wet but tender, turn off the heat and leave it uncovered for a few minutes; avoid prolonged high heat, which can scorch the bottom before excess liquid evaporates.
Do I need to rinse the rice?
Rinsing is helpful because it removes loose starch that can make the finished rice gummy. Drain it well before adding it to the pot. If you skip rinsing, the dish can still work, but the broth may thicken more and the grains may cling together.
Can I make it ahead?
You can chop the vegetables and measure the rice and seasonings a day ahead, then refrigerate them separately. For the best rice texture, cook the full dish shortly before serving. If you cook it in advance, cool and refrigerate it promptly, then reheat portions to 165°F (74°C) with a little extra broth or water.
Related
- Food in Portuguese: Meaning, Pronunciation & Use
- Caldo Verde: Portuguese Kale and Potato Soup
- Traditional Portuguese Food in Lisbon: Bacalhau à Brás
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).