Easy chicken and rice recipe

Enjoy this delicious easy chicken and rice recipe in 1 pot: so you have less work during cooking, enjoy a delicious stew and hardly have any dishes afterwards: enjoy and relax.

Serves 4 in 1 hour and 30 minutes, originally posted with permission by Ana Patuleia Ortins, 2nd March 2006 (Meat / Chicken / PORTUGAL / Main Dish / Stove (Dutch Oven) / No marination)

Stewed chicken or "Galinha Estufada" in Portuguese, is one of the many delicious recipes from Guest Chef of the Month March : Ana Patuleia Ortins, famous chef and author of Portuguese Homestyle Cooking.

Ingredients for Portuguese easy chicken and rice recipe

• 4 tablespoon olive oil
• 1 medium onion, coarsely chopped
• 1 large very ripe tomato, peeled, seeded and coarsely chopped
• 1/2 tablespoon sweet paprika
• 2 cloves garlic, finely chopped
• 1 bay leaf
• 1/2 cup (120ml) white wine (optional)
• one 2 1/2 to 3 pound (1,1 kg to 1,4kg) chicken, cut up, rinsed
• 3 1/2 cups (800 ml) water
• 1 1/2 cups (300gr) converted rice or other long-grain rice
• 2 teaspoons coarse salt or to taste
• 1/4 teaspoons black pepper to taste
• 1/2 cup (80gr) peas, frozen or fresh, shelled
• 2 tablespoons finely chopped fresh parsley

How to make stew chicken with rice

1. Heat the oil in a 5-quart (about 5 liter) Dutch oven over medium-high heat. Add and sauté the onions until a light golden color, about 10 to 15 minutes.( In Portuguese : this is called "refogado")
2. Put in the tomatoes, paprika, garlic and bay leaf. Reduce the heat, cover, and simmer until the tomatoes are soft and partially dissolved, about 15 minutes.
3. Pour in the wine, if using, and simmer for 2 more minutes. Add the chicken and water, adding extra water if needed to just cover the chicken. Recover the pot tightly and bring to a boil over medium-high heat. Reduce the heat and simmer the chicken for 15 minutes.
4. Toss in the rice, salt and pepper.
5. Stir, re-cover, and continue to simmer for another 20 minutes.
6. Stir in the peas and 1 tablespoon of the parsley. Simmer for 5 minutes more or until the chickenmeat is nearly falling off the bone.
7. Remove the pan from the heat. Let the stew stand for 10 minutes before serving.
8. Garnish with additional parsley. The rice should be tender and the liquid should be absorbed. See variation on page 87 of my book : Portuguese Homestyle Cooking.

When you want to cook more easy and delicious Portuguese recipes: click here.