Arroz de Frango no Forno
Portugal's beloved Sunday family baked chicken rice: tender shredded poached chicken mixed with savory Carolino rice, topped with slices of smoked chouriço and baked until golden.
Ingredients
- • 500g bone-in chicken thighs or half chicken
- • 350g Portuguese Carolino rice
- • 1 onion, 2 cloves garlic, 1 carrot, 1 bay leaf, 1 chouriço sausage
- • 800ml strained hot chicken broth from poaching
- • 3 tbsp Portuguese extra virgin olive oil, salt and pepper
Preparation Steps
In a pot of water, simmer chicken with half an onion, carrot, bay leaf, half the chouriço, and 1 tsp salt for 30 minutes until tender. Strain broth, shred chicken meat, and slice the cooked chouriço.
In a Dutch oven, sauté remaining chopped onion and garlic in olive oil until golden. Add Carolino rice, toasting for 2 minutes.
Pour in 800ml of hot chicken broth. Simmer for 10 minutes until half-cooked. Fold in the shredded poached chicken.
Transfer rice and chicken to a terracotta baking dish. Arrange chouriço rounds on top. Bake at 200°C for 15-20 minutes until the rice is tender, dry on top, and sausages are sizzling and crisp.