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One Pot Portuguese Chicken and Rice

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Description

Brown rice cooked in the same pot as flavourful chicken breast and vegetables, absorbing all of that Portuguese spice blend. Served with fresh parsley and lemon wedges.

Nutrition

Calories (per serving)374
Total Fat7 g11%
Saturated Fat1 g4%
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Trans Fat0 g
Cholesterol91 mg30%
Sodium346 mg14%
Potassium694 mg20%
Total Carbohydrate45 g15%
Dietary Fiber4 g15%
Sugars6 g
Protein27 g53%

Ingredients

3 chicken breasts (skinless, boneless)
3 tsp canola oil
1 tsp paprika
1/4 tsp cumin
1/8 tsp ground ginger
1/4 tsp cinnamon
1/4 tsp chili powder
1/4 tsp black pepper
1/4 tsp salt
2 smashed garlic cloves
1/2 finely chopped white onion
2 finely chopped celery stalks
2 finely chopped carrots
1 bay leaf
2 tbsp tomato paste
1 cup brown rice
2 cup vegetable broth (no sodium)
2 tbsp fresh, chopped parsley
serve with fresh lemon wedges
salt and pepper to taste
* Click to ingredient to choose one

Directions

1
Cut chicken breasts into large chunks.
2
In a glass bowl, mix 2 tbsp canola oil, paprika, cumin, ginger, cinnamon, chili powder, black pepper and salt.
3
Add chicken breasts to the bowl and toss to coat evenly with marinade. You can leave to marinade for a few hours in the fridge.
4
Heat large pot on the stovetop over medium-high. Add chicken breasts. Sear each side for 1-2 minutes or until lightly browned. Remove from pot and set aside.
5
In the same pot, heat 1 tsp olive oil. Add onions, celery, carrots and garlic. Cook until onions are translucent, approximately 2-3 minutes. If the pan gets too dry, add a few tablespoons of vegetable broth, scraping the brown bits from the bottom of the pot.
6
Add rice and bay leaf, stir until vegetables are fully incorporated.
7
Add tomato paste, remaining vegetable broth and the cooked chicken. Stir and bring to a bowl. Reduce to simmer. Cover and let it cook for 15-25 minutes or until rice is cooked.
8
Before serving add parsley.
9
Enjoy with freshly squeezed lemon.