Portuguese Chicken and Rice

When I was in Portugal, I was frequently served some version of this dish. It surprised me a little—after all, I previously considered rice to be an Asian food staple—but I really loved it. Well, surprise, surprise guess who loves it too?? Food allergy boy!! This is great news. Of course, since he’s three and highly suspicious of anything newfangled, I told him it was fried rice because he already likes that and they look the same. It’s quick and easy and everybody ate it. My apologies…I am not a photographer, so I don’t have any pics that do it justice!

Portuguese Chicken and Rice

1.5 c. long grain rice
2 T olive oil
1 onion, diced
2–6 cloves garlic, minced (or to taste)
1 tomato, diced
frozen peas (about 1/2 to 3/4 c.)
McCormick Curry Powder
Garlic seasoning
sea salt and pepper to taste

Sauté diced onion and tomato in olive oil over low to medium heat. Wait a bit to add your minced garlic. It will burn if your heat is up too high. After onion becomes translucent, add dry rice and sauté with the onion and tomato for several minutes. Add water, salt, frozen peas and curry powder. I wish I could tell you how much to add, but I think go easy and add more later if it’s not strong enough for you. I just sprinkle it on top. Bring water to boil, then reduce heat to low and cover. Simmer until water is absorbed.

While the rice is simmering, it’s time for the chicken. Sprinkle with sides with salt, pepper, curry powder, and garlic seasoning and sauté in 1 to 2 T. olive oil in a separate skillet. I like to cut up my chicken into bite sized pieces because it cooks faster. I also like to let it brown a bit, so I refrain from stirring too much.

When both are done, serve it up however you like. I personally put the rice in bowls and top it with chicken. Good stuff!

Photo Credit: http://pra4masoul.deviantart.com/