Arroz de Frango

Name: Arroz de Frango
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 2 lbs bone-in chicken thighs, skinned; 1 onion yellow onion, chopped; 2 medium red bell pepper, diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 2 tsp sweet paprika; 1/2 cup dry white wine; 4 cups chicken broth; 2 bay leaves; 2 tbsp olive oil; 1 1/2 cups long-grain white rice; 1 cup frozen peas; 2 tbsp flat-leaf parsley, chopped; 1 tsp kosher salt; 1/2 tsp ground black pepper

Chicken thighs braised with tomato, sweet pepper, and paprika, then finished with rice and peas in the same pot, the everyday chicken rice of Portuguese homes.

80 minEasyServes 4560 cal/serving

PortugueseDinnerStovetopStandardEgg-FreeDairy-FreeNut-FreeShellfish-Free

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Ingredients

2 lbs bone-in chicken thighs, skinned
1 onion yellow onion, chopped
2 medium red bell pepper, diced
4 cloves garlic, minced
2 tbsp tomato paste
2 tsp sweet paprika
1/2 cup dry white wine
4 cups chicken broth
2 bay leaves
2 tbsp olive oil
1 1/2 cups long-grain white rice
1 cup frozen peas
2 tbsp flat-leaf parsley, chopped
1 tsp kosher salt
1/2 tsp ground black pepper

Instructions

1

Season 2 lbs skinned bone-in chicken thighs with half of 1 tsp kosher salt and 1/2 tsp ground black pepper.
2

Heat 2 tbsp olive oil in a large heavy pot over medium-high heat. Brown the chicken 4 minutes per side. Remove and set aside.
3

Lower the heat to medium. Cook 1 onion chopped yellow onion, 2 medium diced red bell pepper, and 4 cloves minced garlic 6 minutes, until soft. Stir in 2 tbsp tomato paste and 2 tsp sweet paprika for 1 minute.
4

Add 1/2 cup dry white wine and scrape up the browned bits. Stir in 4 cups chicken broth and 2 bay leaves, then return the chicken to the pot. Simmer 25 minutes, until the chicken reaches 175°F inside.
5

Remove the chicken. Stir 1 1/2 cups long-grain white rice into the pot, bring to a boil, then cover and simmer 15 to 18 minutes, until the rice is tender and the liquid is absorbed. Remove the bay leaves.
6

Stir in 1 cup frozen peas and season with the remaining 1 tsp kosher salt if needed. Nestle the chicken on top, cover, and rest over low heat 5 minutes. Sprinkle with 2 tbsp chopped flat-leaf parsley and serve.

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Questions

How long does Arroz de Frango take?

As written, 80 minutes: 20 of prep and 60 of cooking. The longest single stretch is step 4 (25 minutes): "Simmer 25 minutes, until the chicken reaches 175°F inside."

What internal temperature should Arroz de Frango reach?

For Arroz de Frango, the target internal temperature is 175 F (about 80 C), given in step 4. A probe thermometer removes the guesswork.

Why rest the meat in Arroz de Frango?

Step 6 reads: "Nestle the chicken on top, cover, and rest over low heat 5 minutes." Heat drives the juices toward the center. The rest in step 6 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

What can I use instead of white wine in Arroz de Frango?

The entry for Arroz de Frango calls for 1/2 cup dry white wine. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Can I use chicken breasts instead of chicken thighs in Arroz de Frango?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Arroz de Frango uses 2 lbs bone-in chicken thighs, skinned.

How long does Arroz de Frango keep?

Refrigerate what is left of Arroz de Frango within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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