If you’ve never tried Portuguese chouriço and peas, you’re seriously missing out! 🤯 This easy Portuguese side dish combines smoky chouriço, sweet peas, garlic, onion and a little butter for a dish that’s absolutely PACKED with flavour. Ready in about 15 minutes, it’s perfect for busy weeknights, Sunday family dinners or even your holiday table.
And I’m not even kidding when I say these peas were SO freaking good, I almost ate the entire pan myself!
Jump to:
- The Portuguese Side Dish You Didn’t Know You Needed 🇵🇹
- What Are Portuguese Chouriço and Peas?
- Why You’ll Love This Portuguese Peas Recipe
- Ingredients for Portuguese Chouriço and Peas
- How to Make Portuguese Chouriço and Peas
- My Tips for the Best Chouriço and Peas
- The Perfect Side Dish for the Holidays 🎄
- What to Serve with Portuguese Chouriço and Peas
- Variations and Substitutions
- Can You Make Chouriço and Peas Ahead of Time?
- How to Store Leftover Chouriço and Peas
- Frequently Asked Questions
- More Portuguese Recipes You’ll Love 🇵🇹
- A Little Taste of Portugal in Every Bite ❤️
- Portuguese Chouriço and Peas (Easy 15-Minute Side Dish)
The Portuguese Side Dish You Didn’t Know You Needed 🇵🇹
Sometimes it’s the simplest recipes that turn out to be the best, and this is definitely one of them!
I was making steak for dinner and wanted something easy to serve alongside it. I had Portuguese chouriço and frozen peas, and figured why not combine the two?
Well, let me tell you, I think I found my new favourite side dish!
The chouriço gets slightly crispy, releasing all those beautiful smoky oils into the pan. Then you add the onion, garlic, paprika and peas, allowing everything to cook together.
My little trick? I added ¼ cup of chicken broth to deglaze the pan, picking up all those delicious bits of flavour left behind by the chouriço.
Finish everything with a little butter and you’ve got yourself one seriously delicious side dish.
I served mine alongside a perfectly cooked steak, and the combination was a 10/10. Actually, make that a 1000000/10! 😂
What Are Portuguese Chouriço and Peas?
In Portuguese, we call peas ervilhas, and chouriço is one of those ingredients you’ll find in so many Portuguese kitchens.
Traditional Portuguese cooking often uses chouriço to add flavour to dishes like soups, stews, rice and vegetables.
This recipe is my simple take on ervilhas salteadas com chouriço, or sautéed peas with Portuguese sausage.
Unlike traditional ervilhas guisadas, which are typically simmered in a tomato-based sauce and sometimes served with poached eggs, this version is much simpler.
There’s no tomato sauce, no eggs and no need to simmer anything for ages.
Just a handful of ingredients, one pan and about 15 minutes.
It’s the kind of cooking I love most. Simple, comforting and full of flavour. ❤️
Why You’ll Love This Portuguese Peas Recipe
Ready in 15 minutes: Perfect when you need a quick side dish.
One-pan recipe: Less cleanup, which is always a win!
Full of Portuguese flavour: The chouriço does most of the work.
Budget-friendly: Frozen peas are inexpensive and easy to keep on hand.
Perfect for the holidays: An easy vegetable side dish that feels a little more special.
Great with almost anything: Steak, chicken, pork, turkey or even fish.
And the best part? You don’t need to be an experienced cook to make these!
Ingredients for Portuguese Chouriço and Peas
You only need a few simple ingredients to make this delicious Portuguese side dish.
Portuguese Chouriço
The star of the dish!
Portuguese chouriço adds that delicious smoky, garlicky flavour. I recommend using a traditional Portuguese smoked chouriço rather than Spanish-style chorizo if you can find it.
Dice it into small pieces so you get a little bit of chouriço with every bite.
Frozen Peas
I used frozen peas because they’re convenient, affordable and cook beautifully straight from frozen.
There’s no need to thaw them first!
Olive Oil
A little Portuguese olive oil helps crisp up the chouriço and creates the base for all those delicious flavours.
Shallot and Garlic
They add sweetness and depth to the dish.
Sweet Paprika
Just a little paprika adds colour and complements the smoky flavour of the chouriço.
Chicken Broth
This is my little trick!
I added ¼ cup of chicken broth to deglaze the pan, helping release all those delicious browned bits from the chouriço.
It adds so much flavour without making the peas soupy.
Butter
A little butter at the end brings everything together and gives the peas a beautiful glossy finish.
How to Make Portuguese Chouriço and Peas
This recipe couldn’t be easier!
Step 1: Crisp Up the Chouriço
Heat olive oil in a large frying pan over medium heat.
Add your diced Portuguese chouriço and cook for approximately 3 to 4 minutes, stirring occasionally, until it begins to brown and release its oils.
You want those slightly crispy edges because that’s where so much of the flavour comes from!
Step 2: Add the Shallot and Garlic
Add the finely diced shallot and cook for another 2 to 3 minutes until softened.
Stir in the minced garlic and sweet paprika, cooking for approximately 30 seconds until fragrant.
Your kitchen should already be smelling amazing!
Step 3: Deglaze with Chicken Broth
Pour in ¼ cup of chicken broth, scraping the bottom of the pan with a wooden spoon to release all those delicious browned bits.
Step 4: Add the Peas
Add the frozen peas directly to the pan.
Stir everything together, allowing the peas to become coated in all those beautiful oils from the chouriço.
Cover and cook for approximately 4 to 5 minutes, until the peas are heated through and tender.
Step 5: Finish with Butter
Remove the lid and allow any excess liquid to cook off.
Add the butter and toss everything together until the peas are glossy and beautifully coated.
Season with black pepper, taste before adding any salt, and finish with fresh parsley if desired.
And that’s it!
A delicious Portuguese side dish in just 15 minutes. 🇵🇹
My Tips for the Best Chouriço and Peas
Don’t skip browning the chouriço.
This is probably the most important step. Allowing the chouriço to get slightly crispy helps release its smoky flavour into the olive oil.
Use frozen peas.
There’s absolutely nothing wrong with frozen peas! They’re convenient and work perfectly for this recipe.
Don’t overcook the peas.
You want them tender but still bright green. Overcooking can make them mushy.
Use the chicken broth to deglaze.
Trust me on this one! That little splash of broth makes such a difference because it helps lift all the flavour from the bottom of the pan.
Add the butter at the end.
This gives the peas that beautiful finish without making them greasy.
Taste before adding salt.
Portuguese chouriço is already seasoned, and chicken broth can also contain salt.
The Perfect Side Dish for the Holidays 🎄
Now, I know peas might not be the first thing that comes to mind when you’re planning your Christmas or Thanksgiving menu, but hear me out!
If you’re looking for an easy vegetable side dish that doesn’t require a ton of ingredients or preparation, this is it.
The smoky chouriço gives ordinary peas a little Portuguese twist, making them feel so much more special.
And because this dish takes only about 15 minutes, you can prepare it while your turkey, roast or other holiday dishes are finishing.
It’s also a great way to add a little green to a table filled with potatoes, rice, stuffing and all those other delicious holiday favourites.
Honestly, I would happily serve this for Christmas dinner or a Sunday family lunch.
But don’t save it just for the holidays. This is definitely one of those recipes you’ll want to make every week!
What to Serve with Portuguese Chouriço and Peas
I served these peas with a beautifully cooked steak, and I’m telling you, it was the perfect combination!
The smoky chouriço paired with the juicy steak was absolutely delicious.
Here are a few other dishes I think would go beautifully with these peas:
Grilled or pan-seared steak: My personal favourite pairing!
Portuguese Carne Assada: A delicious Sunday family dinner.
One-Pan Portuguese Chicken and Potatoes: A comforting meal that’s perfect for busy families.
Pernil Assado: A wonderful option for Christmas or special occasions.
Portuguese Roast Turkey: An easy addition to your holiday table.
You could even serve these alongside a simple grilled chicken breast for a quick weeknight meal.
Variations and Substitutions
One of the things I love about this recipe is how easy it is to adjust based on what you have at home.
No Portuguese chouriço?
You can substitute another smoked sausage, although the flavour will be slightly different.
Want a little heat?
Add a pinch of crushed red pepper flakes or a little piri-piri.
No chicken broth?
You can use vegetable broth or a splash of water instead.
Want to make it dairy-free?
Simply leave out the butter and finish with a little extra olive oil.
Prefer fresh peas?
Fresh peas work too! Just adjust the cooking time depending on their size and tenderness.
Can You Make Chouriço and Peas Ahead of Time?
Absolutely!
This is one of those side dishes that reheats beautifully, making it a great option when you’re preparing a big family dinner.
You can cook the dish ahead of time, allow it to cool and store it in an airtight container in the refrigerator.
When you’re ready to serve, simply warm it in a frying pan over medium-low heat with a small splash of chicken broth.
I recommend adding a tiny bit of butter when reheating to bring everything back together.
How to Store Leftover Chouriço and Peas
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Freezer: You can freeze this dish for up to 2 months for best quality. Allow it to cool completely before transferring it to a freezer-safe container.
Reheating: Warm in a frying pan over medium-low heat with a splash of chicken broth or water until heated through.
You can also reheat individual portions in the microwave.
Frequently Asked Questions
Can I use frozen peas without thawing them?
Yes! Frozen peas can go directly into the pan. There’s no need to thaw them beforehand.
What’s the difference between Portuguese chouriço and Spanish chorizo?
Portuguese chouriço is typically seasoned with garlic, paprika and wine, then smoked. Spanish chorizo also commonly contains paprika but can have a different seasoning profile and texture.
For this recipe, I recommend Portuguese chouriço for that traditional Portuguese flavour.
Can I make this recipe without butter?
Absolutely! You can leave out the butter and finish the dish with a little extra olive oil instead.
Can I use vegetable broth instead of chicken broth?
Yes! Vegetable broth works perfectly. You can even use water, although broth adds a little extra flavour.
Are Portuguese chouriço and peas spicy?
Not usually, especially if you’re using a mild Portuguese chouriço and sweet paprika.
If you prefer a little heat, you can use spicy chouriço or add some piri-piri.
Can I serve this for Christmas or Thanksgiving?
Definitely! It’s a quick and delicious holiday side dish that pairs beautifully with turkey, roasted pork, chicken and beef.
More Portuguese Recipes You’ll Love 🇵🇹
If you love simple Portuguese home cooking, here are a few more recipes to try:
Portuguese Carne Assada
One-Pan Portuguese Chicken and Potatoes
Portuguese Ervilhas Guisadas
Portuguese Roast Potatoes
Portuguese Pernil Assado
These are the kinds of recipes that bring everyone together around the table, and that’s what cooking is all about!
A Little Taste of Portugal in Every Bite ❤️
I always say that Portuguese cooking doesn’t have to be complicated to be delicious.
Sometimes all you need is a few simple ingredients and a little love.
These Portuguese chouriço and peas are proof of that!
What started as a quick side dish for my steak ended up being one of my favourite parts of dinner.
And yes, I really did almost eat the entire pan myself! 😂
If you make this recipe, I’d love to hear what you think! Leave a comment and a ⭐⭐⭐⭐⭐ rating below.
Don’t forget to follow along on Instagram at Rainha da Cozinha for more Portuguese recipes made for busy families.
Bom apetite!
Sandrinha 🤍
Portuguese Chouriço and Peas (Easy 15-Minute Side Dish)
Ingredients
- 2 cups frozen peas
- 1 Portuguese chouriço diced
- 1 shallot or small onion finely diced
- 2 garlic cloves minced
- 1 tablespoon olive oil
- ¼ teaspoon sweet paprika
- ¼ cup chicken broth
- 1 tablespoon butter
- Black pepper to taste
- Fresh parsley optional
Instructions
- Heat olive oil in a large frying pan over medium heat. Add diced chouriço and cook for 3–4 minutes until lightly browned and crispy.
- Add shallot or onion and sauté for 2–3 minutes until softened. Stir in garlic and paprika and cook for 30 seconds.
- Pour in ¼ cup chicken broth, scraping the bottom of the pan to deglaze.
- Add frozen peas directly to the pan and toss to coat in the chouriço oils. Cover and cook for 4–5 minutes until the peas are tender
- Remove the lid and allow any excess liquid to evaporate. Add butter and toss until glossy. Taste for salt and add if needed
- Season with black pepper, garnish with parsley if desired and serve warm.
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