Portuguese Chicken and Rice
By :Amy Jacky
Print Recipe
Make this Instant Pot Portuguese Chicken and Rice Recipe! Tender chicken in aromatic coconut turmeric sauce, paired with perfectly cooked fried rice, topped with creamy melted cheese
Votes: 4
Rating: 4.75
Rate this recipe!
Course Main Course
Cuisine Portugese
Difficulty Medium
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Coconut Milk, Rice
Prep Time 25 minutes
Cook Time 35 minutes
Servings
2 servings
Ingredients
  • 3 chicken quarters drumsticks and thighs, deboned, cut into 1-inch thick pieces
  • 1 medium carrot cut into chunks
  • 2 small potatoes quartered
  • 1 small onion sliced
  • 1 small shallot sliced
  • 3 garlic cloves minced
  • 1 green bell pepper cubed
  • 2 bay leaves
  • 7 ounces coconut milk
  • 1 tablespoon light soy sauce
  • 1 tablespoon peanut oil
  • 1 1/2 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • kosher salt to taste
  • black pepper ground, to taste
  • 1 1/2 tablespoons cornstarch mixed with 2 tablespoons of water
For Chicken Marinade
  • 1 tablespoon light soy sauce
  • 1 tablespoon Shaoxing wine
  • 1/2 teaspoon sugar
  • 1 dash white pepper ground
For Rice
  • 1 cup Water
  • 1 cup jasmine rice
Optional Ingredients for Fried Rice
  • 9 ounces jasmine rice already cooked
  • 1 extra large egg beaten
  • 2 tablespoons peanut oil
  • salt to taste
  • Grated cheese optional flavour enhancing ingredient
Course Main Course
Cuisine Portugese
Difficulty Medium
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Coconut Milk, Rice
Prep Time 25 minutes
Cook Time 35 minutes
Servings
2 servings
Ingredients
  • 3 chicken quarters drumsticks and thighs, deboned, cut into 1-inch thick pieces
  • 1 medium carrot cut into chunks
  • 2 small potatoes quartered
  • 1 small onion sliced
  • 1 small shallot sliced
  • 3 garlic cloves minced
  • 1 green bell pepper cubed
  • 2 bay leaves
  • 7 ounces coconut milk
  • 1 tablespoon light soy sauce
  • 1 tablespoon peanut oil
  • 1 1/2 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • kosher salt to taste
  • black pepper ground, to taste
  • 1 1/2 tablespoons cornstarch mixed with 2 tablespoons of water
For Chicken Marinade
  • 1 tablespoon light soy sauce
  • 1 tablespoon Shaoxing wine
  • 1/2 teaspoon sugar
  • 1 dash white pepper ground
For Rice
  • 1 cup Water
  • 1 cup jasmine rice
Optional Ingredients for Fried Rice
  • 9 ounces jasmine rice already cooked
  • 1 extra large egg beaten
  • 2 tablespoons peanut oil
  • salt to taste
  • Grated cheese optional flavour enhancing ingredient
Votes: 4
Rating: 4.75
Rate this recipe!
Instructions
  1. Marinate the Chicken Thighs: Marinate chicken with 1/2 teaspoon of sugar, a dash of ground white pepper, 1 tablespoon of light soy sauce, and 1 tablespoon of Shaoxing wine for 20 minutes.
  2. Prepare the Pressure Cooker: Heat up pressure cooker Press Sauté button and click adjust button to go to Sauté More function. wait until indicator says HOT to sauté onions.
  3. Sauté the Onion, Shallot, and Garlic: Add 1 tablespoon of peanut oil into the pressure cooker. Add sliced onion & shallot, sauté until brown & fragrant. Add minced garlic, sauté until fragrant. Season layering with kosher salt & ground black pepper if desired.
  4. Sauté the Chicken Thighs: Pour in the chicken, sauté until slightly browned (let the chicken caramelize on one side first before stirring, you don’t have to stir continuously). Add in 1 1/2 teaspoons of turmeric powder & 1 teaspoon cumin powder. Sauté and mix well to let the spices release their aroma. Add quartered potatoes, carrots, and 2 small bay leaves. Mix well.
  5. Deglaze: Pour in 200 ml of coconut milk & 1 tablespoon of light soy sauce, completely deglaze the bottom of the pot with a wooden spoon.
  6. Pressure Cook the Portuguese Chicken and Rice: Place a steamer rack into the pressure cooker and carefully place a bowl with 1 cup of Jasmine rice onto the rack. Pour water into the bowl of rice. Make sure all the rice is soaked with water.
  7. Immediately close lid and cook at High Pressure for 4 minutes. Turn off the heat and Full Natural Release. Manually release the remaining pressure by carefully turning the venting knob to the venting position. Open lid carefully.
  8. Optional Flavor Enhancing Step - Preheat Oven: While the Portuguese chicken and rice is cooking in the pressure cooker, preheat oven to 425°F.
  9. Thicken the Coconut Sauce: Fluff rice and set aside to allow it to cool down. If you are making the optional fried rice, preheat a wok or skillet on high heat with 2 tablespoons of peanut oil.
  10. Press sauté button once Instant pot is cleaned out. Add green pepper, cook for one minute, taste the seasoning. Add more light soy sauce, coconut milk, or salt if desired. Mix the cornstarch with water and mix it into the coconut sauce one third at a time until desired thickness. Turn off the heat.
  11. Optional Flavor Enhancing Steps - Fried Rice: When the oil starts to smoke, add in the fluffed rice and press them against the wok with a wok chuan (wok spatula) to separate the rice from each other. Repeat for roughly 20 - 30 seconds. Add 1 beaten extra-large egg on top of the rice and quickly stir-fry the rice to allow the beaten egg to coat the rice evenly. Stir-fry for another minute until fragrant, then season with sea salt. Mix well and turn off the heat.
  12. Optional Oven Step: Fill an oven-safe container half-way full with fried rice. Fill up the container with Portuguese chicken and vegetables. Add grated cheese (as much as you like!) over the top and place into oven for 5 – 10 minutes.
  13. Serve: Remove from oven and serve immediately (piping hot!) Enjoy!
Recipe Notes

4 replies
  1. wendyvalente
    wendyvalente says:

    I agree that this is not Portuguese ! I am Portuguese and coconut milk and that wine are not staples in our cuisine

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