Frango Guisada

What is Frango Guisada?

Frango guisado, or frango guisada, is a traditional Portuguese stewed chicken dish made by simmering chicken in a savoury tomato-based sauce with onions, garlic, olive oil, wine, and spices until the meat is tender and flavourful. It’s a classic home-style meal that’s meant to be simple, comforting, and adaptable based on what you have in your kitchen.

As a result, every family prepares it differently. For instance, some pair the meat and veggies with rice or potatoes. However, my family cooks spaghetti right in the same pot. No matter the variations, the dish is always delicious and filling, making for a warm, comforting meal everyone around the table will love. 

Ingredients and Notes

Scroll down to the recipe card for the complete ingredient list and instructions! 

• Chicken Legs - Chicken legs are ideal for this stewed chicken recipe, because they stay juicy and tender as they simmer. Chicken thighs work well, too. Bone-in pieces add extra flavour to the sauce, infusing it with a richer flavour than you get with boneless chicken. You can also use chicken breast, but I don't recommend it, because it tends to dry out when slow-cooked in the broth.
• Olive Oil - This helps sear the chicken, locking in flavour and moisture and contributing to slightly crispy skin. It also sautés the veggies, enhancing their flavour to create a sweet, savoury base. 
• Onion and Garlic - These form the flavour foundation of the sauce. Cook them until they’re soft and fragrant to release their natural sweetness before adding the remaining ingredients.
• Pimenta Moída - This traditional Portuguese chili paste adds heat and depth to the dish, giving it a unique taste. Adjust the amount based on your spice preference, or use less for a milder stew.
• Paprika - This adds warmth and colour to the sauce without overpowering the other flavours. Regular paprika will work, but I prefer sweet paprika to balance some of the richness and heat. 
• White Wine - A splash of white wine helps deglaze the pot and adds brightness, balancing the richness of the chicken and tomato sauce.
• Veggies - Diced tomatoes contribute to the sauciness of the dish, adding a bright, acidic taste. Then, I include bell peppers and carrots for sweetness, colour, and texture. Any colour pepper will work, but red and green are my favourites for this dish. That said, this recipe is very flexible. So, feel free to use whatever vegetables you have on hand! 
• Broth - Chicken broth or water forms the cooking liquid for the stew and pasta. Using broth adds extra depth, but water works just fine for a lighter version. If using broth, I recommend low-sodium options so you have more control over the final flavour of the dish. 
• Spaghetti - Cooking the spaghetti directly in the sauce allows it to soak up all the flavour and keeps the dish saucy, just the way it’s meant to be.

How to Make a Classic Stovetop Portuguese Stewed Chicken Recipe

1. Brown the chicken. Heat oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper, and sear it in oil until it’s golden brown on all sides. Set the chicken aside. 
2. Sauté. In the same pot, sauté the onion and garlic until soft and fragrant. Then, stir in the pimenta moída, paprika, and bay leaves. 
3. Combine and simmer. Add the white wine, and let it reduce slightly, scraping any browned bits from the bottom of the pan. These add incredible flavour to the dish! Next, stir in the diced tomatoes, broth, peppers, and carrots, and return the chicken to the pot. Cover the dish, and let it simmer, stirring occasionally, until the veggies are tender and the chicken is cooked through. 
4. Add spaghetti. Break the spaghetti in half, if needed, and stir it gently into the pan. Cook to al dente according to the package instructions, adding more hot water or broth as needed. 
5. Serve. Sprinkle fresh parsley over the dish, and add a drizzle of oil. Enjoy warm as is or with crusty bread or a side salad! 

How to Store and Reheat

Portuguese stewed chicken stores really well and often tastes even better the next day. So, I often like to prep a large batch for meal prep! 

Once cool, transfer leftovers to an airtight container and store them in the fridge for up to 3-4 days. Or, freeze for up to 3 months. If planning on freezing your stewed chicken, I recommend omitting the spaghetti to prevent it from becoming mushy. 

To serve, warm the thawed chicken mixture on the stovetop over medium heat, adding a splash of water or broth to help loosen the sauce. Cook a fresh batch of spaghetti, if needed, and stir it into the dish before serving.  

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