Here's a rich, simple, and super delicious Portuguese Chicken "Pollo a la Portuguesa" recipe. Of course, like all classics, you must invest a good time in its cooking. This rich and delicious recipe features marinated chicken cooked with garlic, olive oil, paprika, chili pepper, and various vegetables and herbs. Give it a try!
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What is Portuguese Chicken?
Portuguese chicken is a spicy and flavorful dish popular in Portugal and other Portuguese-speaking countries. It is made with marinated chicken cooked with garlic, olive oil, paprika, and chili pepper and may include other ingredients such as lemon juice, bay leaves, and wine. The dish can be cooked in various ways and is often served with side dishes such as rice, potatoes, or salad.
Portuguese Chicken Ingredients
- Chicken: The main protein in the dish. It adds flavor and texture to the recipe.
- Crushed tomatoes: Provides a rich and tangy base for the sauce, enhancing the dish's overall flavor.
- Red bell pepper: Adds sweetness and vibrant color to the chicken. It also contributes a mild, fruity flavor.
- Poblano or green bell pepper: Offers a slightly spicy and smoky flavor to the dish, complementing the other ingredients.
- Onions: Enhance the savory taste of the dish and provide a sweet undertone to balance the flavors.
- Carrots: Add natural sweetness and vibrant color to the recipe. They also provide texture and nutrients.
- Celery: Adds a subtle herbal flavor and a crunchy texture to the dish.
- Red potatoes or Yukon gold potatoes: Contribute a hearty texture and absorb the flavors of the sauce. They also provide carbohydrates to the dish.
- Frozen peas: Add a burst of freshness and color to the dish. They are typically added toward the end to retain their vibrant green color.
- Garlic: Provides a pungent and aromatic flavor to the dish. It is finely minced to release its full flavor.
- Green onion: Adds a mild flavor and a touch of freshness to the dish. It is usually used as a garnish.
- Parsley leaves: Used for both flavor and garnishing. It adds a fresh, herby taste to the dish.
- White wine: Adds acidity and depth of flavor to the sauce. It helps to deglaze the pan and enhance the overall taste.
- Extra Virgin Olive Oil: Used for cooking chicken and vegetables. It adds richness and depth to the dish.
- Sugar: Balances the acidity of the tomatoes and enhances the overall flavor profile.
- Kosher salt: Enhances the dish's taste and helps to bring out the flavors of the other ingredients.
- Goya Adobo All-Purpose Seasoning with pepper or Knorr chicken flavor bouillon: Provides additional seasoning and flavor to the chicken.
- Paprika: Adds a subtle smoky flavor and a rich red color to the dish.
- Dried Oregano: Adds a fragrant and earthy flavor to the dish.
- Red pepper flakes or ground black pepper (optional): Adds a spicy kick to the dish, depending on personal preference.
- Thyme sprigs: Provides an earthy and herbaceous flavor to the dish. They are usually removed before serving.
- Laurel leaves (Bay leaves): Contribute a subtle, floral flavor and aroma to the dish. They are typically removed before serving.
Tools you'll need
How to Make Portuguese Chicken
Note: The full instructions are provided in the recipe card below.
In a 12.7 qt nonstick stockpot, heat the oil over medium-high heat. Add the chicken pieces, Goya seasoning or kosher salt, and pepper. Cook, frequently stirring, until the chicken is brown, about 5 minutes. Add the garlic and cook for 2 minutes, stirring constantly. Next, add the celery, carrot, onion, and bell peppers and frequently cook until they soften, about 10 minutes. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Pour the wine into the pot and cook, stirring to scrape up any browned bits, for about 3 minutes.
Add the crushed tomatoes, water, thyme, paprika, and bay leaves. Stir well. Bring to a boil, cover and lower the heat to medium, and simmer, frequently stirring to prevent sticking, for about 40 minutes. Add the potatoes and mix well. Cover the pan and simmer until the Portuguese chicken is cooked and the potatoes are tender for about 15 minutes. Stir in the frozen peas, green onion, and parsley, and cook for another 5 minutes.
Remove the bay leaves and thyme sprigs and discard them—taste and season with salt and pepper if needed. Transfer to serving bowls and garnish with the remaining parsley. Serve over white rice and a side of garden salad. Enjoy our Portuguese chicken!😋
Substitutions
- Chicken drumsticks: You could use chicken thighs or chicken breasts instead of drumsticks. If using chicken breasts, you may need to adjust the cooking time as they cook faster than drumsticks.
- Crushed tomatoes: If you don't have crushed tomatoes, use tomato sauce or canned diced tomatoes instead. Blend the diced tomatoes in a blender or food processor until they form a smooth puree.
- White wine: If you don't have white wine, you could use chicken broth, vegetable broth, or water instead. You could also omit the wine altogether if you prefer.
- Paprika: If you don't have paprika, use smoked paprika, chili powder, or cayenne pepper. Just keep in mind that the flavor and heat level may be different.
- Potatoes: You could use sweet potatoes or yams instead of white potatoes for a slightly different flavor. You could also omit the potatoes altogether if you prefer.
- Frozen peas: If you don't have frozen peas, use fresh or canned peas instead. If using canned peas, drain them before adding them to the dish.
- Green onion: You could use regular onion or shallots instead of green onion. Just make sure to chop them finely.
Variations
- Spicy Portuguese Chicken: If you like spicy food, add more chili powder, cayenne pepper, or red pepper flakes. You could add some diced jalapeños or serrano peppers for an extra kick.
- Portuguese Chicken with Chorizo: Add sliced chorizo sausage to the dish for a richer flavor. Cook the chorizo in a separate pan until browned, then add it to the pot and the vegetables.
- Portuguese Chicken with Rice: Instead of serving the Portuguese chicken over white rice, you could add rice directly to the pot and cook it with the chicken and vegetables. Use long-grain rice and adjust the amount of liquid accordingly.
- Portuguese Chicken with Olives: For extra flavor, you could add some pitted green or black olives to the dish. Add them in the last 5-10 minutes of cooking.
- Slow Cooker Portuguese Chicken: To make this recipe in a slow cooker, brown the chicken and vegetables in a skillet, then transfer them to a slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked and the potatoes are tender.
How to Serve
This Portuguese Chicken recipe can be served as a main dish, typically accompanied by white rice and a fresh garden salad. To serve, transfer the chicken and vegetables to a serving bowl, garnish with fresh parsley, and serve over cooked white rice. To make the rice, use long-grain rice and follow the package instructions for cooking. Alternatively, you could make Cilantro Lime Rice or Garlic Butter Rice a flavorful alternative to plain white rice.
To make a simple garden salad, toss some mixed greens, cherry tomatoes, cucumber slices, and red onion. Drizzle with a simple vinaigrette made with olive oil, red wine vinegar, Dijon mustard, salt, and pepper. You could also serve some crusty bread or Portuguese cornbread on the side to soak up the delicious sauce. Don't forget to offer some hot sauce or extra chili flakes on the side for those who like it spicy!
How to Store & Reheat
Portuguese Chicken properly, let it cool down to room temperature, and then transfer it to an airtight container or sealable plastic bag. Place it in the refrigerator and consume it within 3 to 4 days. It's important to separate any leftover chicken from the potatoes and store them separately to prevent them from getting soggy.
Portuguese Chicken, you can do it in a few ways. One way is to reheat it in the oven. Preheat the oven to 350°F and place the Portuguese Chicken in a baking dish. Cover the dish with foil and bake for 15-20 minutes or until heated.
Make-Ahead
You can prepare the Portuguese chicken and store it in the refrigerator for up to 24 hours before reheating it.
Alternatively, you can freeze the cooked chicken in an airtight container for up to 3 months. Then, thaw overnight in the refrigerator before reheating.
Tips for Making The Best Portuguese Chicken
- Marinate the chicken: Marinating the chicken in the refrigerator for at least 30 minutes or up to 24 hours before cooking will infuse the meat with flavor and help to keep it moist and tender.
- Brown the chicken: Browning it in a skillet before adding it to the pot will create a crispy, golden-brown skin and add extra flavor.
- Use fresh ingredients: Use fresh garlic, vegetables, and herbs for the best flavor. Avoid canned or pre-chopped vegetables, which may be too soft and lack flavor.
- Adjust the seasonings: Taste the Portuguese Chicken as it cooks and adjust the seasonings as needed. Add more salt, pepper, or paprika if desired.
- Cook on low heat: Cook the Portuguese Chicken on low heat to allow the flavors to meld together and the chicken to cook through evenly without becoming tough or dry.
- Don't overcook the chicken: Overcooking it will make it dry and tough. Use a meat thermometer to ensure that the internal temperature of the chicken reaches 165°F.
- Let the chicken rest: Let the Portuguese Chicken rest for a few minutes before serving to allow the juices to redistribute and ensure the chicken stays moist and tender.
FAQ
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken if you prefer. However, adjust the cooking time accordingly, as the boneless chicken will cook faster than bone-in chicken.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Brown the Portuguese Chicken and sauté the vegetables in a pan first, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Can I use chicken breast instead of chicken drumsticks?
Yes, you can use chicken breast instead of chicken drumsticks, but remember that chicken breast can dry out more quickly than dark meat. To prevent this, cook the chicken breast over low heat and remove it from the pot as soon as it's cooked.
Can I adjust the spiciness of the dish?
You can adjust the dish's spiciness by adding more or less red pepper flakes or omitting them altogether. You can also add a diced jalapeño pepper for extra heat.
Can I use different vegetables in this recipe?
You can use different vegetables in this recipe if you prefer. Adjust the cooking time and cut the vegetables into similar sizes so they cook evenly.
Related Recipes:
- Sweet Hawaiian Chicken
- Kung Pao Chicken
- Grilled Chinese Chicken Wings
- Cajun Chicken Alfredo
- Chinese Style Lemon Chicken Wings
Recipe
Easy Portuguese Chicken
Ingredients
- 5 pounds chicken drumsticks or 1 whole Chicken , cut up
- 1 (794g) gr Crushed tomatoes
- 1 large red Bell pepper , thick julienne
- 1 large poblano or green bell pepper , thick julienne
- 2 large onions , thick julienne
- 4 carrots , peeled and cut into large pieces on a diagonal
- 3 ribs of celery , cut into large pieces at an angle
- 3 medium red potatoes or Yukon gold potatoes (about 1 pound), unpeeled or peeled and cut into quarters
- 2 cups frozen peas
- 10 Fresh Garlic cloves , finely minced
- 1 bunch of green onion , finely chopped
- 1 bunch of parsley leaves , finely chopped
- 1 cup white wine
- 1 cup water
- 4 tablespoons Extra Virgin Olive Oil or as needed
- 3 teaspoons Sugar
- Kosher salt to taste
- 1 tablespoon plus 2 teaspoons Goya Adobo All-Purpose Seasoning with pepper , Knorr chicken flavor bouillon, or kosher salt
- 4 teaspoons paprika
- 1 tablespoon dried Oregano
- 1 teaspoon red pepper flakes or ground black pepper , optional
- 3 thyme sprigs
- 2 Laurel leaves
Instructions
- In a 12.7 qt nonstick stockpot, heat the oil over medium-high heat. Add the chicken pieces, Goya seasoning or kosher salt, and pepper. Cook, frequently stirring, until the chicken is brown, about 5 minutes.
- Add the garlic and cook for 2 minutes, stirring constantly. Add the celery, carrot, onion, and bell peppers and cook, frequently stirring, until they soften, about 10 minutes.
- Stir in the tomato paste and cook for 2 minutes, stirring constantly. Pour the wine into the pot and cook, stirring to scrape up any browned bits, for about 3 minutes.
- Add the crushed tomatoes, water, thyme, paprika, and bay leaves. Stir well. Bring to a boil, cover and lower the heat to medium, and simmer, frequently stirring to prevent sticking, for about 40 minutes.
- Add the potatoes and mix well. Cover the pan and simmer until the chicken is cooked through and the potatoes are tender, about 15 minutes. Stir in the frozen peas, green onion, and parsley, and cook for another 5 minutes more.
- Remove the bay leaves and thyme sprigs and discard them—taste and season with salt and pepper if needed. Transfer to serving bowls and garnish with the remaining parsley. Serve over white rice and a side of garden salad. Enjoy our Portuguese Chicken!😋
Notes
Alternatively, you can freeze the cooked chicken in an airtight container for up to 3 months. Then, thaw overnight in the refrigerator before reheating.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.