Easy Portuguese Chicken

Name: Easy Portuguese Chicken
Prep time: 9 min
Cook time: 1 h 17 min
Total time: 1 h 26 min
Yield: 8 serving
Ingredients: 5 pounds chicken drumsticks or 1 whole Chicken; 1 (794g) gr Crushed tomatoes; 1 large red bell pepper; 1 large poblano or green bell pepper; 2 large onions; 4 carrots; 3 ribs of celery; 3 medium red potatoes or Yukon gold potatoes; 2 cups frozen peas; 10 fresh garlic cloves; 1 bunch of green onion; 1 bunch of parsley leaves; 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; 4 teaspoons paprika; 1 tablespoon dried oregano; 1 teaspoon red pepper flakes or ground black pepper; 3 thyme sprigs; 2 laurel leaves

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5.0

3 reviews

Excellent

Prep Time
9 mins
Cook Time
1 hr 9 mins
Total Time
1 hr 26 mins
Servings
8
Calories
521 kcal
Course
Main Course
Cuisine
Portuguese

Easy Portuguese Chicken

Deacon Moody

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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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Ingredients

Servings

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

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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!😋

Equipments used:

Notes

How to Store & Reheat
How to Store & Reheat
To store: 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 the potatoes from getting soggy.
To store: 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 the potatoes from getting soggy.
To reheat: 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 about 15-20 minutes or until heated through.
To reheat: 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 about 15-20 minutes or until heated through.
Make-Ahead
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.
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.