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Crispy One-Pan Portuguese Chicken and Rice Bake

crispy one-pan Portuguese chicken and rice bake - featured image
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A flavorful and easy one-pan meal featuring crispy skin chicken thighs roasted over perfectly cooked, savory rice infused with smoked paprika and garlic. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (organic or free-range preferred)
  • 1 1/2 cups long grain white rice (or jasmine rice for a fragrant twist)
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow or white onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika (about 1 tsp per pound of chicken)
  • 2 1/2 cups low sodium chicken broth
  • 1/2 cup dry white wine (optional but recommended)
  • 1 bay leaf
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Lemon wedges, for serving
  • Optional: chopped fresh parsley or scallions for garnish
  • Optional: pinch of red pepper flakes for heat

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Pat the chicken thighs dry with paper towels. Season generously with salt, black pepper, and smoked paprika.
  3. Heat 2 tablespoons of olive oil in an ovenproof skillet over medium-high heat. Once shimmering, place chicken skin-side down. Sear for 6-8 minutes without moving to form a crispy crust.
  4. Flip the chicken and cook for another 3 minutes. Remove chicken and set aside on a plate.
  5. Lower heat to medium. Add chopped onion and sauté until translucent, about 4 minutes. Add minced garlic and stir for 30 seconds until fragrant.
  6. Add 1 1/2 cups rice to the pan, stirring to coat with the onion, garlic, and oil mixture. Toast the rice slightly.
  7. Pour in 2 1/2 cups chicken broth and 1/2 cup dry white wine. Stir in the bay leaf. Season the liquid lightly with salt.
  8. Nestle the chicken thighs skin-side up back into the pan on top of the rice.
  9. Cover the pan with a lid or foil and transfer to the oven. Bake for 30-35 minutes or until rice is tender and chicken reaches an internal temperature of 165°F (74°C).
  10. Remove from oven, discard the bay leaf, and let rest for 5 minutes.
  11. Garnish with fresh parsley or scallions and serve with lemon wedges.

Notes

[‘Patting the chicken dry before seasoning is essential for crispy skin.’, ‘Do not crowd the pan when searing chicken to ensure even browning.’, ‘Toasting the rice with aromatics prevents mushiness and adds nuttiness.’, ‘Cover the pan during baking to trap steam and cook rice perfectly; remove cover in last 5 minutes to crisp rice top if desired.’, ‘Let the dish rest before serving to allow flavors to meld and rice to firm up.’, ‘If rice is undercooked after baking, cover and let sit off heat for 5-10 minutes to finish cooking with residual steam.’, ‘For extra crispy rice, broil uncovered for 2-3 minutes after baking, watching carefully to avoid burning.’, ‘Dry white wine can be substituted with extra chicken broth or lemon juice if unavailable.’, ‘Leftovers keep well refrigerated up to 3 days; reheat in oven covered with foil to maintain some crispiness.’]

Nutrition

Keywords: one-pan, chicken, rice, Portuguese, crispy chicken, smoked paprika, easy dinner, weeknight meal, comfort food, gluten-free, dairy-free

Find it online: https://forkifyfun.com/crispy-one-pan-portuguese-chicken-and-rice-bake-easy-recipe-for-perfect-dinner/