Frango á Portuguesa – Authentic Portuguese House Chicken Recipe
Why You Will Love This Recipe
Get ready to whip up a delicious Portuguese chicken dish that’s sure to impress! This recipe features juicy chicken and crispy potatoes, all simmered in a zesty garlic, white wine, and piri-piri sauce. It’s packed with flavor and super easy to make, perfect for a cozy dinner at home. Trust me, once you try this, you'll be craving frango à portuguesa again and again!
Tips for Success
• To ensure the chicken breasts remain juicy and flavorful, marinate them in the beer, lemon juice, garlic, and paprika for at least 1 hour, or preferably overnight in the refrigerator. This will enhance the depth of flavor.
• When frying the potatoes, cut them into even pieces to ensure uniform cooking. Soak them in cold water for 30 minutes before frying to remove excess starch, which will make them crispier when cooked.
• Avoid burning the garlic by adding it to the pan only after the chicken has started to brown. This will allow the garlic to infuse the oil without becoming bitter, maintaining a fresh garlic flavor in your dish.
Frequently Asked Questions
What can I substitute for chicken if I want a different protein?
You can substitute the chicken with tofu for a vegetarian option, or use pork or beef if you prefer a different meat. Just adjust the cooking time according to the protein you choose, as they may require different cooking times.
How should I store leftovers of frango á portuguesa?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat, adding a splash of broth or water to keep it moist.
What should I do if the chicken is not cooking through in the given time?
If the chicken is not cooked through after 10 minutes, simply cover the pot and allow it to cook for an additional 5 minutes, checking for doneness. Ensure the heat is medium and avoid overcrowding the pan, which can cause uneven cooking.
Recommended Drink Pairings
- Vinho Verde: This light and refreshing Portuguese wine complements the dish's flavors without overpowering them.
- Super Bock Lager: A popular Portuguese beer that pairs well with the richness of the chicken and fried potatoes.
- Sparkling Water: The effervescence helps cleanse the palate between bites, enhancing the overall dining experience.
- Chá Preto (Black Tea): A robust black tea can provide a nice contrast to the savory elements of the dish.
- Porto Tonic: This refreshing cocktail made with Port wine and tonic water offers a sweet and slightly bitter balance to the meal.
Ingredients
Equipment:
Directions
- Peel the potatoes and cut them into evenly sized small cubes.
- Fry the potato cubes in hot vegetable oil until golden and crispy, then drain and set aside.
- Pour a drizzle of olive oil in the bottom of a different pot and add the bay leaves.
- Next, add the finely chopped garlic cloves.
- Add the paprika.
- When the garlic is golden, add the four chicken breasts, cut into evenly sized cubes and cook it, stirring it a few times, until brown and almost cooked about 10 minutes over medium heat.
- Add the two Knorr cubes.
- Add the beer.
- Add the pepper sauce, lemon juice and salt to the sauce, stir well and let the chicken finish cooking with the pot covered (about 5 minutes).
- Reduce the heat slightly.
- Add the chicken to a serving dish.
- Add the crispy fried potatoes to the pot with the savory sauce where you cooked the chicken and fold them to fully coat them with the sauce.
- Place the potatoes on the serving dish and sprinkle the chicken with chopped fresh parsley and serve.
Adapted from a Recipe by: Prato Caseiro
Nutritional Facts (Per Serving)
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