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!
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!😋
Related Recipes:
- Sweet Hawaiian Chicken
- Kung Pao Chicken
- Grilled Chinese Chicken Wings
- Cajun Chicken Alfredo
- Chinese Style Lemon Chicken Wing
📖 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.
