Portuguese Style Chicken and Spicy Rice

Thermomix recipe: Portuguese Style Chicken and Spicy Rice. Ready in 40 minutes. Serves 5. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
• 10 g paprika (sweet, not spicy)
• 5 g garlic powder
• 2 g dried oregano
• 0.5 g ground coriander
• 0.5 g cayenne pepper (optional, for spice)
• 15 g brown sugar
• 5 g cooking salt (for chicken)
• 15 g extra virgin olive oil (for chicken marinade)
• 7.5 g lemon juice
• 30 g extra virgin olive oil (for sautéing)
• 2 garlic cloves, peeled
• 1 small onion (approx. 100-150g), peeled, halved
• 1 red capsicum (bell pepper), deseeded, cut into 1cm pieces
• 300 g basmati rice (or long grain rice), rinsed thoroughly
• 0.5 g chilli flakes (optional, for spice)
• 10 g turmeric powder
• 550 ml low sodium chicken stock
• 150 g frozen peas
• 2.5 g cooking salt (for rice)
• Perinaise or other desired sauce, for serving
• Green onion, finely sliced, for garnish

Instructions

1. In a medium bowl, combine the chicken pieces with paprika, garlic powder, oregano, ground coriander, cayenne pepper (if using), brown sugar, 5 g cooking salt, 15 g extra virgin olive oil, and lemon juice. Mix well to coat the chicken and set aside to marinate while you prepare other ingredients.
2. Add garlic cloves and onion halves to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
3. Add 30 g extra virgin olive oil to the bowl. Sauté 5 min / 120°C / Speed 1. Remove the measuring cup and place the simmering basket on the lid for better evaporation.
4. Add the chopped red capsicum to the bowl. Sauté 3 min / 120°C / Speed 1. Remove the simmering basket and replace the measuring cup.
5. Add the marinated chicken pieces to the bowl. Cook 5 min / 120°C / Reverse / Speed 1. This step will lightly brown the chicken and infuse flavours. Note: Deep browning like a frying pan is not achieved in the Thermomix.
6. Add the rinsed basmati rice, chilli flakes (if using), and turmeric powder to the bowl. Cook 1 min / 100°C / Reverse / Speed 1 to toast the rice lightly.
7. Pour in the 550 ml chicken stock and add 2.5 g cooking salt. Insert the simmering basket onto the mixing bowl lid instead of the measuring cup to allow for evaporation and prevent splatter.
8. Cook 18 min / 95°C / Reverse / Speed 2. Pause halfway through (at 9 minutes) to scrape down the sides and bottom of the bowl with the spatula, ensuring no rice is sticking. Check the liquid level and add an extra 50 ml of hot water or stock if the mixture appears too dry. Resume cooking.
9. Add the frozen peas to the bowl. Cook 2 min / 90°C / Reverse / Speed 1.5.
10. Carefully transfer the chicken and rice to a serving dish. Cover and let it rest for 5 minutes to allow the rice to absorb any remaining liquid and become fluffy.
11. Garnish with finely sliced green onion and serve hot with Perinaise or your preferred sauce.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.