About this Portuguese chicken, for
It’s always good to make friends with butchers, you know, right? It is the best way to have the best cuts. Besides, it’s more fun to go shopping. I hate shopping. Seriously, I hate him with all my heart. So anything that helps trick my brain works. Yes yes brain, we go out to visit friends… Wham! Butcher shop. Talk goes, talk comes and that’s it. You already did the shopping.
This Portuguese chicken recipe is very quick to make.. What takes the most time is cooking the chicken, but don’t think it’s that long, eh! In the recipe I put an estimated time, but it depends a lot on how big the chicken pieces are. If the chicken pieces are small, it takes less time than noted.if they are bigger maybe a little more…
Ingredients
with potatoes and peas
- 1 whole chicken, chopped
- 2 white onions
- 1 red bell pepper
- 1 green bell pepper
- 2 cloves of garlic
- 1 can of peas
- 1 cup chicken broth
- 500 cc of crushed tomato
- 2 peeled potatoes
- White wine
- Seasonings: ground chili, sweet paprika, 1 bay leaf, salt and pepper
- Olive oil
- Parsley
- Ciboulette
Step by Step
- Place a saucepan on the heat, when it is hot add oil and brown the chicken pieces. Be especially careful not to burn the bottom of the pot. Once golden, remove the chicken pieces and set aside.
- Separate the onion, cut the bell peppers into julienne strips and cut the garlic very finely.
- Add a little more oil to the pot and sauté the vegetables. Season. When they are transparent, add the chicken pieces and a splash of wine. Stir to raise the bottom of the pot.
- When the alcohol evaporates, add the broth and crushed tomato. Season to taste with ground chili and sweet paprika. Add the bay leaf, the chopped potatoes and cover the saucepan.
- Cook approximately 15 minutes. Add the peas and cook 5 more minutes.
- Serve and decorate with parsley and finely chopped chives.