Easy Brazilian Arroz Temperado com Frango: A Comforting Chicken Rice Recipe

There's something about a steaming pot of seasoned rice that just feels like home, and this arroz temperado com frango is one of those dishes I come back to whenever I want something hearty without a lot of fuss. It's a classic Brazilian-style chicken rice, fragrant with garlic and onion, brightened with a little tomato, and studded with tender pieces of chicken. I love it because it's a one-pot wonder that fills the kitchen with the most inviting smell, and it's flexible enough to use whatever vegetables I have on hand. Whether you're feeding a hungry family on a weeknight or meal-prepping for the days ahead, this recipe is a reliable friend in the kitchen. Let me walk you through how I make it.

A Simple, Flavor-Packed Chicken Rice

A freshly cooked pot of Brazilian arroz temperado com frango with seasoned rice and tender chicken pieces

This is the version I make most often: a golden, savory rice where each grain absorbs the flavor of the sautéed aromatics and the chicken. The dish comes together in about forty minutes, and most of that is hands-off simmering time. I like to use long-grain white rice because it stays fluffy, but you can swap in brown rice if you adjust the cooking time and liquid. The key is to brown the chicken first for depth, then build the base of onion, garlic, and tomato before folding the rice back in.

Endless Variations to Play With

A colorful spread of seasoned rice recipes showing different vegetable and protein combinations

One of the best things about arroz temperado is how forgiving it is. Sometimes I add diced bell peppers, corn, or peas for extra color and texture. A handful of chopped olives or a sprinkle of fresh parsley at the end makes it feel a little special. If I'm out of chicken thighs, chicken breast works beautifully too, and a squeeze of lime just before serving adds a lovely fresh note. Consider this a blueprint rather than a strict rulebook.

Ingredients

2 cups long-grain white rice, rinsed
1 pound boneless chicken thighs, cut into bite-sized pieces
2 tablespoons olive oil
1 medium onion, finely diced
4 cloves garlic, minced
2 ripe tomatoes, diced (or 1 cup canned diced tomatoes)
1 teaspoon paprika
1 teaspoon dried oregano
Salt and black pepper to taste
4 cups hot chicken broth or water
1 cup frozen peas (optional)
2 tablespoons chopped fresh parsley

Step-by-Step Instructions

Heat the olive oil in a large pot over medium-high heat. Season the chicken pieces with salt, pepper, and paprika, then add them to the pot and brown for about 5 minutes, stirring occasionally. Remove the chicken and set it aside.
Lower the heat to medium. Add the onion and cook until soft and translucent, about 4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
Add the diced tomatoes and oregano, and cook for 3 to 4 minutes until the tomatoes break down and form a thick base.
Return the chicken to the pot along with any juices, then stir in the rinsed rice to coat it evenly in the mixture.
Pour in the hot broth, season with a little more salt, and bring everything to a gentle boil.
Reduce the heat to low, cover the pot tightly, and let it simmer for 18 to 20 minutes, or until the rice is tender and the liquid is absorbed.
If using peas, scatter them over the top during the last 5 minutes of cooking and replace the lid.
Remove the pot from the heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork, stir in the fresh parsley, and serve hot.