Portuguese Stewed Chicken
This classic Portuguese stew simmers chicken in a savoury tomato broth with peppers, spices, and spaghetti. Savoury, spicy, and filling, it’s an easy, one-pot meal that leaves your home smelling amazing!
Equipment
- 1 Large Pot or Dutch Oven
Ingredients
- 1½ Tablespoon olive oil
- 1 pack 2-3 pounds chicken legs (bone-in, skin-on preferred)
- Salt and white pepper to taste
- 1 small onion finely chopped
- 4 garlic cloves minced
- 1 Tablespoon pimenta moída Portuguese chilli paste
- 2 teaspoons paprika
- 2 bay leaves
- ½ cup dry white wine
- 1 can diced tomatoes 398 ml / 14 oz
- 1½ cups chicken broth or water plus more as needed
- Bell peppers sliced (any colour; red and green are traditional)
- 1 small carrot thinly sliced
- 180-200 grams spaghetti about ⅔ of a 450 gram box
- Fresh parsley chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium-high heat.1½ Tablespoon olive oil
- Season the chicken legs with salt and white pepper. Brown on all sides, then remove and set aside.1 pack, Salt and white pepper
- In the same pot, sauté the onion and garlic until soft and fragrant, about 2-3 minutes.1 small onion, 4 garlic cloves
- Stir in the pimenta moída, paprika, and bay leaves.1 Tablespoon pimenta moída, 2 teaspoons paprika, 2 bay leaves
- Pour in the white wine and let it reduce slightly, scraping up any browned bits from the bottom of the pot.½ cup dry white wine
- Add the diced tomatoes, chicken broth, peppers, and carrot. Return the chicken to the pot.1 can diced tomatoes, 1½ cups chicken broth or water, Bell peppers, 1 small carrot
- Cover and simmer over medium-low heat for 25-30 minutes, stirring occasionally, until the chicken is tender.
- Add the spaghetti directly into the pot (break it in half if needed). Stir gently and cook uncovered for 10-12 minutes, until the pasta is tender and the sauce thickens. If the pot looks dry, add a splash of hot water or broth so the pasta cooks evenly and stays saucy.180-200 grams spaghetti
- Finish with fresh parsley and a drizzle of olive oil. Serve hot.Fresh parsley
Notes
Storage: Store leftovers in an airtight container in the fridge for 3-4 days, or freeze (without the spaghetti) for up to 3 months. Thaw in the fridge, and reheat in a pot on the stovetop over medium heat, adding water or broth as needed.
