Portuguese Chicken Stew with Peas, Potatoes & Chouriço 🇵🇹♥️
A comforting Portuguese one-pot chicken stew made with tender chicken, smoky chouriço, potatoes, sweet green peas and poached eggs, all simmered in a rich, flavourful molho. A proper Portuguese family dinner made with simple ingredients! ♥️
Ingredients
- 2 lbs 900 g boneless, skinless chicken breast, cut into 1½–2-inch pieces
- 2 links Portuguese chouriço sliced into rounds
- 5 medium potatoes peeled and cut into medium chunks
- 4 cups frozen green peas
- 4 - 5 large eggs
- 1 large onion finely chopped
- 3 –4 garlic cloves minced
- 2 bay leaves
- 3 tablespoon Portuguese olive oil
- 3 tablespoon tomato paste
- 1 tablespoon Portuguese pimenta moída or to taste
- 2 teaspoon sweet paprika colorau
- Approximately 3 cups chicken broth or water plus more as needed
- ½ teaspoon salt to start adjusted to taste
- ¼ teaspoon ground white pepper adjusted to taste
Instructions
- Season the chicken.
- Cut the chicken breast into medium-sized pieces, approximately 1½–2 inches. Season with ½ teaspoon salt and ¼ teaspoon white pepper, tossing well to coat. Set aside.
- Prepare the refogado. 🧅🌿
- Heat 3 tablespoons of olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and 2 bay leaves. Cook for 5–7 minutes until softened and translucent. Add the minced garlic and cook for another minute.
- Add the tomato paste and pimenta moída. 🌶️
- Stir in 3 tablespoons of tomato paste and 1 tablespoon of Portuguese pimenta moída. Cook for approximately 2 minutes, stirring frequently to combine with the refogado.
- Add the chouriço and paprika. 🇵🇹
- Add the sliced chouriço and cook for 3–4 minutes, stirring occasionally to release its flavourful oils. Add 1-2 teaspoon sweet paprika (colorau) and stir for another 30 seconds.
- Add the chicken. 🍗
- Add the seasoned chicken breast to the pot, stirring to coat it in the refogado. Cook for 3–4 minutes, turning occasionally. The chicken doesn’t need to be fully cooked at this stage.
- Add the broth and potatoes. 🥔
- Pour in approximately 3 cups of chicken broth or water. Add the peeled, chopped potatoes. The liquid should reach close to the top of the potatoes without completely covering them. Add a little more broth if needed.
- Bring to a gentle simmer, cover and cook for approximately 12–15 minutes, until the potatoes begin to soften.
- Add the ervilhas.
- Add 4 cups of frozen green peas directly into the pot. Gently stir to combine.
- The liquid should reach close to the top of the peas, but they don’t need to be fully submerged.
- Cover and simmer for another 5–8 minutes, until the peas are tender, the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F (74°C).
- Add the eggs. 🥚
- Using a spoon, create 4-5 small spaces in the stew. Carefully crack an egg into each space.
- Cover and simmer gently for approximately 4–7 minutes, depending on how you prefer your eggs.
- Alternatively, poach the eggs separately and place them on top of the stew when serving for better control over their consistency.
- Garnish with parsley (optional), Finish and serve. ♥️
- Taste the molho and adjust salt and white pepper if needed.
- For a thicker consistency, gently mash one or two cooked potato pieces into the sauce.
- Allow the stew to rest for approximately 5 minutes before serving.
- Serve warm with plenty of molho (sauce) and fresh Portuguese bread.
Notes
👵🏼 Avó Tips & Recipe Notes
Season the chicken first: This helps give the chicken breast more flavour before it goes into the molho.
Don't rush the refogado: Let the onions soften properly and allow the tomato paste and pimenta moída to cook briefly.
Chicken thighs work beautifully: Substitute 2 lbs of boneless chicken thighs for juicier, more forgiving meat. Adjust cooking time as needed.
Keep the molho rich: Start with approximately 3 cups of broth and add more only when necessary. Mash a couple of potato pieces into the sauce if you want it thicker.
Poach the eggs separately: For more consistent results, cook the eggs separately and add them to individual servings.
Pressure cooker variation: Prepare the refogado using the sauté function. Add boneless chicken thighs and enough broth to meet your cooker's minimum liquid requirement. Pressure cook on high for approximately 5–6 minutes, release pressure according to your appliance's instructions, then add potatoes and simmer until nearly tender. Add peas for the final 5–8 minutes and poach the eggs at the end.
Storage: Refrigerate promptly in an airtight container for 3–4 days. Freeze without eggs for up to 2–3 months for best quality. Reheat thoroughly to 165°F (74°C).
