Spring is a funny time of year here in the Northeast. Some days it’s sunny and you want to stay outside and grill and enjoy the beautiful day and the very next week, you can have 5 days of clouds and rain. It makes for an interesting trip to the market when trying to plan out meals. One thing that works rain or shine and really can provide some rainy day comfort is this one pot Portuguese dish, Arroz com Frango (Chicken & Rice)!
I have loved chicken and rice ever since I was a little girl. What’s not to love right? There is a juicy flavorful chicken combined with equally flavorful rice and potatoes, not to mention the nuggets of chouriço that are tucked away in there. It’s really everything you could want from Portuguese cooking all in one spot.
This meal is also quite versatile. In my house, my dad has always been a big fan of chicken legs, so my mom always made it with just legs. And if you like that, great, make it just like we do! But, if you prefer thighs or even breasts, this recipe accommodates that too. Also, we make this with beer as many of my Portuguese recipes have, but white wine works well too and if you don’t keep alcohol in the house, just use some chicken stock. It will still be delicious! The key here is those main Portuguese spices, the crushed red pepper, the chouriço (which is used as much for its flavor as for the meat itself), the garlic and of course the Portuguese All Spice (which can be swapped out for sweet paprika in a pinch).
It’s an easy recipe that has something for the whole family. Take a look at how I do it…
Portuguese Chicken & Rice (Arroz com Frango)Serves 6-8
3-4 lbs. chicken, skin on
8-10 small potatoes, peeled and diced
4 cups medium grain white rice
1 large onion, diced
1 beer (or 1 cup white wine or chicken stock)
3 cloves garlic, crushed and peeled
1 lb. hot chouriço, peeled and sliced
1 (6 oz.) can tomato sauce
2 Tbs. Pimenta moida (crushed red pepper)
1/2 tsp. Portuguese All Spice
1 Tbs. kosher salt
8 cups water
In a large heavy pot over high heat, sear chicken. Remove chicken from pot and turn heat down to medium heat. Add in onions, saute. Add in chouriço and garlic. Add chicken back in to pot. Add in beer, water, rice, potatoes, tomato sauce, pepper, All Spice and salt. Stir. Cover and cook on low until potatoes are fork tender and rice has plumped to become fully cooked and absorbed most of the liquid. Watch pot throughout cooking time, stirring and adding water if needed.
*This is a gluten free recipe so long as white wine is used in lieu of beer.