One Pot Portuguese Chicken and Rice in Pressure Cooker Recipe 焗葡國雞飯 from www.pressurecookrecipes.com
Description
Portuguese chicken and rice is a delicious and hearty one-pot meal that is perfect for a family dinner or a weekend lunch. This dish is a classic Portuguese recipe that is known for its flavorful chicken and perfectly cooked rice. The dish is made with a variety of herbs and spices that give it a unique flavor profile. It is a simple recipe that is easy to make and can be customized to suit your taste buds.
Prep Time
Preparation time for this recipe is around 20 minutes. This includes time for washing and chopping vegetables, marinating the chicken, and measuring out the ingredients.
Cook Time
Cooking time for this recipe is around 45 minutes. This includes time for cooking the chicken, sautéing the vegetables, and simmering the rice.
Ingredients
For this recipe, you will need: - 1 whole chicken, cut into pieces - 2 cups of rice - 4 cups of chicken stock - 1 onion, chopped - 4 garlic cloves, minced - 2 bell peppers, chopped - 1 tomato, chopped - 1 tablespoon of paprika - 1 tablespoon of dried oregano - 1 tablespoon of dried thyme - 1 bay leaf - Salt and pepper to taste - Olive oil for cooking
Equipment
For this recipe, you will need a large pot or Dutch oven, a cutting board, a sharp knife, measuring cups and spoons, and a wooden spoon.
Method
1. Begin by marinating the chicken. In a large bowl, combine the chicken pieces with the paprika, oregano, thyme, salt, pepper, and a tablespoon of olive oil. Mix well and let it marinate for at least 30 minutes. 2. In a large pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set it aside. 3. In the same pot, add the onions, garlic, and bell peppers. Sauté for a few minutes until the vegetables are soft and fragrant. 4. Add the chopped tomato and bay leaf to the pot. Cook for a few minutes until the tomato has broken down and formed a thick sauce. 5. Add the rice to the pot and stir well. Pour in the chicken stock and bring the mixture to a boil. 6. Once the mixture is boiling, reduce the heat to low and add the chicken pieces back into the pot. Cover the pot and let it simmer for around 20-25 minutes or until the rice is cooked and the chicken is tender. 7. Once the rice is cooked, remove the pot from the heat and let it rest for around 10 minutes before serving.
Notes
- You can add other vegetables like carrots or peas to this recipe to make it more nutritious and flavorful. - If you don't have chicken stock, you can use water instead. - You can use bone-in or boneless chicken for this recipe. If using bone-in chicken, make sure to cook it for a few extra minutes.
Nutrition Info
This recipe serves around 6-8 people. One serving contains approximately 450-500 calories, 35g of protein, 35g of carbohydrates, and 15g of fat.
Recipes FAQ
Q. Can I use brown rice instead of white rice for this recipe? A. Yes, you can use brown rice for this recipe. However, you will need to adjust the cooking time and add a bit more liquid as brown rice takes longer to cook. Q. Can I use chicken breasts instead of a whole chicken? A. Yes, you can use chicken breasts instead of a whole chicken. However, the cooking time may be shorter as chicken breasts cook faster than other parts of the chicken. Q. Can I freeze the leftovers of this recipe? A. Yes, you can freeze the leftovers of this recipe. Make sure to store the leftovers in an airtight container and label them with the date.
Recipe Tips
- Make sure to marinate the chicken for at least 30 minutes to get the best flavor. - Use a good quality chicken stock to enhance the flavor of the dish. - If the rice is not cooked fully after simmering, add a little more liquid and let it cook for a few more minutes.
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