Best 8 Portuguese Chicken With Peas Recipes

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Portuguese chicken with peas is a classic dish that is both flavorful and easy to make. With its tender chicken, vibrant peas, and aromatic sauce, this dish is a perfect blend of Portuguese and Mediterranean cuisine. The key to a great Portuguese chicken with peas is in the use of fresh ingredients and the careful balancing of spices. This dish can be enjoyed as a main course or as part of a larger spread of Portuguese dishes. Whether you're a seasoned cook or a beginner, this article will provide you with the best recipe to create a delicious and authentic Portuguese chicken with peas.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE PORTUGUESE CHICKEN



Homemade Portuguese Chicken image

This Portuguese chicken can be baked or grilled. You may double or triple the recipe (or more if required) for bigger batches of chicken. An easy recipe to make several servings for a party!

Provided by Juliette D.

Categories     World Cuisine Recipes     European     Portuguese

Time 9h10m

Yield 4

Number Of Ingredients 12

¼ cup lemon juice
4 tablespoons olive oil
4 cloves garlic, peeled
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon chili powder, or to taste
1 teaspoon red pepper flakes, or to taste
1 bay leaf
½ teaspoon ground black pepper
4 chicken leg quarters
1 pinch sea salt to taste

Steps:

  • Combine lemon juice, oil, garlic, paprika, oregano, 1 teaspoon salt, chili powder, red pepper flakes, bay leaf, and black pepper in a blender or food processor. Blend until very smooth.
  • Score chicken legs a few times using a knife and place in a resealable bag or a bowl. Pour about 1/3 cup of sauce over chicken and toss well. Season with additional sea salt. Cover or seal and marinate chicken in a refrigerator, 8 hours to overnight. Reserve remaining sauce for basting.
  • Preheat the oven to 350 degrees F (175 degrees C). Place chicken in a baking dish and cover with aluminum foil.
  • Bake in the preheated oven for 20 to 25 minutes. Turn chicken over and baste with extra marinade. Cover baking dish with foil once again and bake for another 20 to 25 minutes. Remove foil and bake until no longer pink in the center and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near a bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 491.6 calories, Carbohydrate 4.5 g, Cholesterol 139.8 mg, Fat 34.5 g, Fiber 1.4 g, Protein 40.2 g, SaturatedFat 7.6 g, Sodium 660.8 mg, Sugar 0.7 g

PORTUGUESE CHICKEN



Portuguese Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 all-purpose potatoes, such as russets, peeled and cut into quarters
4 carrots, peeled and cut into large pieces on a diagonal
3 ribs celery, cut into large pieces on an angle
1 large onion, cut into large chunks
1 cup dry white wine
2 teaspoons sugar
1 teaspoon salt
1 tablespoon extra-virgin olive oil, eyeball it
2 cups chicken broth
3/4 pound chorizo, cut into 1 1/2 inch slices on an angle
4 pieces poached cooked chicken, leftover from potage, sliced on an angle into 1-inch strips
1 cup tomato sauce
1/4 cup chopped flat-leaf parsley
Crusty Portuguese bread or other chewy, farm bread, for passing at the table

Steps:

  • Place potatoes, carrots, celery and onion in a pot. Pour in wine, add sugar, salt, and oil. Add 2 cups of chicken broth. Cover pot and bring to a boil. Reduce heat and simmer 15 minutes.
  • While vegetables cook, brown chorizo in a small nonstick skillet over medium high heat.
  • If your leftover chicken was frozen, defrost in microwave. If the leftovers were refrigerated, continue with recipe method as below.
  • Remove the cover from the vegetables and add chorizo to the vegetables. Stir in tomato sauce. Set cooked chicken into the pot and heat through, 5 minutes. Adjust seasoning. Ladle Portuguese Chicken into shallow bowls and garnish with parsley. Serve with crusty bread for dipping.

PORTUGUESE CHICKEN I



Portuguese Chicken I image

Creamy rich chicken in white wine sauce. Serve over rice.

Provided by KADZO

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 9

¼ cup butter
4 1/2 breast, bone ins bone-in chicken breast halves, with skin
1 ½ cups chicken stock, or as needed
1 cup dry white wine
4 cloves garlic, peeled
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 cup heavy cream

Steps:

  • Melt butter in a large skillet over medium-high heat. Add chicken breasts, and cook until nicely browned on both sides. Pour in chicken stock and white wine, using enough chicken stock so that the chicken pieces are covered halfway to two thirds by liquid. Add whole garlic cloves. Reduce heat to medium-low, sprinkle flour over the top of the contents of the pan and cover with a lid. Simmer for 40 to 45 minutes, until chicken is cooked through.
  • When chicken is cooked through, remove to a dish, and keep warm. Boil the liquid in the skillet until it is reduced to about 1 1/2 cups. Whisk cream into the reduced liquid, breaking up the garlic cloves as much as you can. Return chicken to the pan, and heat through.

Nutrition Facts : Calories 652.5 calories, Carbohydrate 6.5 g, Cholesterol 225.4 mg, Fat 45 g, Fiber 0.3 g, Protein 43.4 g, SaturatedFat 24.2 g, Sodium 1040.2 mg, Sugar 0.9 g

PORTUGUESE CHICKEN



Portuguese Chicken image

Provided by Jean Anderson

Categories     Chicken     Onion     Vegetable     Braise     Dinner     Spice     Paprika     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield 4 servings

Number Of Ingredients 16

1 cup all purpose flour
1 tablespoon plus 1/4 teaspoon Hungarian sweet paprika
1 3- to 3 1/4-pound chicken, cut into 8 pieces
2 tablespoons extra-virgin olive oil
1 14.5-ounce can diced tomatoes in juice
4 ounces thinly sliced prosciutto, chopped
12 cipolline onions or 1-inch-diameter pearl onions, blanched 1 minute, peeled
2 large roasted red peppers from jar, halved, cut into 3/4-inch-wide strips
6 large garlic cloves, pressed
4 large fresh Italian parsley sprigs
4 large fresh bay leaves, bruised
1/2 cup dry white wine
1/2 cup tawny Port
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1 tablespoon butter, room temperature (optional)

Steps:

  • Preheat oven to 350°F. Whisk 1 cup flour, 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper in large bowl. Add chicken pieces to seasoned flour, 1 at a time, and turn to coat. Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, 3 to 5 minutes per side. Transfer chicken to plate; reserve skillet.
  • Arrange chicken in single layer in large ovenproof pot. Top with tomatoes and juice, prosciutto, onions, peppers, garlic, parsley, and bay leaves; sprinkle with 1/4 teaspoon paprika. Add wine and Port to reserved skillet. Bring to boil, scraping up browned bits. Remove from heat. Whisk in mustard and tomato paste; pour mixture over chicken and bring to boil. Cover; transfer to oven.
  • Braise chicken until very tender, about 1 1/2 hours. Discard bay leaves and parsley. Using tongs, transfer chicken and toppings to platter. Return sauce in pot to simmer. If thicker sauce is desired, stir 1 tablespoon flour and butter in small bowl until smooth paste forms. Add flour paste to sauce and whisk to blend. Simmer until sauce thickens to desired consistency, whisking often. Season sauce to taste with salt and pepper. Spoon over chicken and serve.

PORTUGUESE CHICKEN WITH PEAS (FRANGO COM ERVILHAS)



Portuguese Chicken With Peas (Frango Com Ervilhas) image

This may not be the official national dish or Portugal, but it could be. Fragrant with the sweet aroma of Portugal's best wines, it's a dish you won't soon forget. Adapted from Worldwide Recipes.

Provided by TxGriffLover

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 -4 lbs chicken pieces
salt & freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
2 onions, finely chopped
1 cup chicken stock
1/2 cup dry port wine or 1/2 cup madeira wine
1/2 teaspoon chopped fresh oregano (or 1/4 tsp dried)
1 -2 cup fresh green peas (or frozen)

Steps:

  • Season the chicken with salt and pepper. Heat the oil and butter in a large heavy baking dish over moderate heat and brown the chicken on all sides.
  • Transfer the chicken to a plate and set aside. Saute the onions in the same baking dish until tender but not brown, about 10 minutes.
  • Stir in the stock, wine, and oregano and return the chicken to the skillet. Cover and simmer over low heat until the chicken is tender, 45 to 60 minutes.
  • Adjust the seasoning with salt and pepper and add the peas about 15 minutes before serving.

Nutrition Facts : Calories 677.6, Fat 44.6, SaturatedFat 13.7, Cholesterol 172.3, Sodium 277.9, Carbohydrate 17.1, Fiber 2.7, Sugar 7.7, Protein 42.6

PORTUGUESE CHICKEN WITH PEAS



Portuguese Chicken With Peas image

Make and share this Portuguese Chicken With Peas recipe from Food.com.

Provided by Thea

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 tablespoon butter
1 medium onion, sliced
1 roasting chicken, about 2 Lbs., cut into pieces
6 ounces chicken stock
2 ounces dry red wine (Portuguese wine is best of course )
salt and pepper, to taste
1 lb frozen peas

Steps:

  • Heat the butter and the oil together in a heavy casserole. Add the onion and cook until transparent. Remove and keep warm.
  • Put the chicken in the casserole and lightly brown on all sides. Add the onion, stock, wine and salt and pepper. Cover and cook over low heat until the chicken is done, about 1 hour. Before the chicken is done, add the peas and heat through.

Nutrition Facts : Calories 932.8, Fat 63.5, SaturatedFat 18.1, Cholesterol 252.7, Sodium 436.9, Carbohydrate 20.2, Fiber 5.2, Sugar 8, Protein 64.5

HILDA'S PORTUGUESE STEWED CHICKEN



Hilda's Portuguese Stewed Chicken image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 31

1/2 cup all-purpose flour
Essence, recipe follows
1 whole chicken, about 4 pounds, cut into 8 pieces
3 tablespoons olive oil
1 pound chorizo, cut on the bias in 2-inch pieces
1 medium onion, diced
2 cups diced potatoes
1 red pepper, julienned
1 yellow pepper, julienned
2 cups chopped tomatoes, peeled and seeded
2 tablespoons minced shallots
1 head garlic, skin removed and cloves left whole
1 cup pitted kalamata olives, sliced
1 cup white wine
1 cup chicken stock
1/2 cup finely chopped parsley leaves
Pinch crushed red pepper flakes
1/2 cup sliced green onions
Salt and black pepper
2 cups white rice, cooked, hot
Freshly grated Parmesan, for garnish
Chives, for garnish
Small loaf crusty bread, for serving
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Season the flour with Essence. Toss the chicken in the seasoned flour.
  • Heat the olive oil in a large cast iron skillet, over medium-high heat. When the oil is hot, add the chicken and sear until golden brown on all sides, about 4 to 6 minutes on each side. Remove the chicken from the skillet and set aside. Add the chorizo to the skillet and cook until browned on both sides.
  • Add the onions, potatoes, and peppers. Cook the vegetables for 2 minutes, stirring occasionally to prevent sticking. Add the tomatoes, shallots, garlic cloves, and olives. Season the vegetables with Essence. Stir in the white wine, chicken broth, and parsley and return the browned chicken to the skillet.
  • Bring the liquid up to a boil and reduce to a simmer. Cover and simmer the chicken and vegetables for about 45 minutes or until the chicken falls off the bone.
  • Add the crushed red pepper flakes and green onions. Adjust the seasonings with salt and pepper.
  • Mound the rice in the center of the bowl. Arrange the stewed chicken around the rice. Garnish with freshly grated cheese, chives and Essence. Always serve with crusty bread.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

PORTUGUESE PEAS WITH EGGS



Portuguese Peas with Eggs image

My favourite traditional, rustic Portuguese dish full of flavour.

Provided by gailcanhoto

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • In a saucepan, gently fry the onion, garlic, sausage and bay leaf in olive oil, until the onion has softened a little and the sausage has started to release its juices.
  • Add the frozen peas and 400 ml hot water and season with salt and pepper.
  • Bring to boil, cover pan with a lid and simmer until the peas are cooked - approx 15 minutes.
  • Remove lid from pan, crack open each egg one by one into the peas mixture. Replace the lid and allow the eggs to poach in the peas mixture until cooked.
  • Remove from the heat, sprinkle the coriander over and serve, ensuring that each person gets an egg and a few slices of the sausage.
  • Delicious served with fresh crusty bread.

Tips:

  • Choose the right chicken: For this recipe, bone-in, skin-on chicken thighs or breasts are the best choice. They will stay moist and juicy during cooking.
  • Use fresh, flavorful ingredients: The fresher the ingredients, the better the dish will taste. Look for ripe tomatoes, sweet peppers, and fresh herbs.
  • Don't overcrowd the pan: When searing the chicken, make sure to not overcrowd the pan. This will prevent the chicken from cooking evenly.
  • Cook the chicken until golden brown: When searing the chicken, cook it until it is golden brown on all sides. This will help to develop flavor and prevent the chicken from drying out.
  • Simmer the chicken in the sauce: After searing the chicken, simmer it in the sauce for at least 30 minutes. This will help the chicken to absorb the flavors of the sauce.
  • Serve the chicken with your favorite sides: This dish can be served with a variety of sides, such as rice, pasta, or vegetables.

Conclusion:

Portuguese chicken with peas is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of chicken, tomatoes, peppers, and peas is flavorful and satisfying. This dish can be served with a variety of sides, making it a versatile meal that can be tailored to your preferences.

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