Neven’s Portuguese Food Trails – Chicken, Chorizo & Rice Bake

31 January 2024 in Recipes

Neven’s Portuguese Food Trails – Chicken, Chorizo & Rice Bake

Neven’s Portuguese Food Trails - Chicken Vegetable Rice with Port Wine
Serves 4-6.


  • 1 x 290g jar of sun-dried tomatoes
  • 4–6 boneless, corn-fed chicken fillets, skin-on
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 100g raw chorizo, peeled and sliced
  • 500g long grain rice
  • 150ml white port wine
  • 1 x 400g tin chopped tomatoes
  • 600ml chicken or vegetable stock (from a cube is fine)
  • sea salt and freshly ground black pepper
  • Red peppers/Green Beans/Peas


  1. Preheat the oven to 180°C (350°F/Gas Mark 4)
  2. Drain and reserve the oil from the sun-dried tomatoes and finely chop, then set aside.
  3. Add 2 tbsp of the reserved oil to a heavy-based casserole with a lid.
  4. Season the chicken, then add to the casserole, skin side down, and cook for 2–3 minutes, until lightly browned. Transfer to a plate and set aside.
  5. Add the onion and garlic and saut. for 2–3 minutes, then add the chorizo, sun-dried tomatoes and herbs and cook for another 2 minutes.
  6. Add the rice and stir until well coated, then pour the port into the casserole, stirring to remove any browned bits from the bottom.
  7. Add the tomatoes and stock, then season with salt and pepper.
  8. Arrange the chicken on top, pushing the fillets down into the rice.
  9. Cover the casserole with a lid, transfer to the oven and cook for 20–25 minutes, until all the liquid has been absorbed and the chicken and rice are cooked through and tender.
  10. Scatter over the parsley, then leave to stand for 5 minutes. Remove the lid and gently fluff up the rice with a fork. Serve straight to the table.