Arroz de Galinha (Portuguese Chicken and Rice)

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👨‍🍳 Method 

 

  1. Cook the rice: In a saucepan, bring broth to a simmer. Add rice, saffron, salt, and pepper. Cover and cook on low for 20 minutes. Let stand 5–10 minutes, then fluff with a fork.
  2. Sauté the base: Preheat oven to 200°C (400°F). In an ovenproof skillet, heat olive oil. Sauté onion, garlic, and bell pepper until soft.
  3. Add meats: Stir in soppressata and cook until slightly crispy. Add shredded chicken and olives. Mix well.
  4. Combine and bake: Add cooked rice to the skillet and stir to combine. Flatten slightly with a spatula. Bake for 8 minutes, then stir and bake 3 more minutes until the top is crisp.
  5. Serve: Serve family-style with a fresh salad or crusty bread.

This dish is warm, savory, and layered with textures—from tender chicken to crispy rice edges. It’s a nostalgic favorite in Portuguese homes and a great way to use leftover chicken.

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