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Milk Street Recipe
Cookish
Milk Street Bowtie Portuguese-Style Pot-Roasted Chicken

Portuguese-Style Pot-Roasted Chicken

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1 hour 10 minutes active

Portuguese-Style Pot-Roasted Chicken

4 Servings

This is a much-simplified version of Portuguese frango na púcara, or chicken cooked with wine and tomatoes in a terra cotta pot. The recipe couldn’t be much easier, but the flavors are complex and smoky. Tawny port is key for depth and richness in the sauce. Bone-in chicken thighs, leg quarters or breasts all work well, but if using breasts, select ones no larger than 12 ounces apiece or they may not fit comfortably in the pot and may be slow to cook. Serve with roasted potatoes and plenty of crusty bread.

4

Servings

1 hour

10 minutes active

14½ ounce can diced fire-roasted tomatoes
1 cup tawny port
1½ teaspoons smoked paprika
4 ounces thick-cut bacon, chopped
3 pounds bone-in, skin on chicken thighs, leg quarters or breasts (see note)
Kosher salt and ground black pepper
1 bunch fresh cilantro OR parsley, chopped
Ingredients
  • 14½

    ounce can diced fire-roasted tomatoes

  • 1

    cup tawny port

  • teaspoons smoked paprika

  • 4

    ounces thick-cut bacon, chopped

  • 3

    pounds bone-in, skin on chicken thighs, leg quarters or breasts (see note)

  • Kosher salt and ground black pepper

  • 1

    bunch fresh cilantro OR parsley, chopped

Directions
Reviews
Rosita K.

we cannot eat tomatoes, could red peppers or any kind of peppers either roasted or unfrosted be substituted for the tomatoes in this recipe?

Lynn C.

Hi Rosita -

We didn't test this recipe with anything other than tomatoes since it's a traditional ingredient in frango na púcara. Since the tomatoes are there for flavor and function (they contribute to the liquid in the dish), you might have to add some water to make up the difference. I would use roasted red peppers instead of fresh bell pepper and make sure the liquid doesn't evaporate before it's finished cooked or the sauce will burn onto the pot. Good luck!

Best,
The Milk Street Team

Bryan M.

I see potatoes in the picture but not listed in the ingredients?

Lynn C.

Hi Bryan -

In the headnote of the recipe it states that the dish would be great served with roasted potatoes and crusty bread. We chose to serve ours with potatoes for the photo.

Best,
The Milk Street Team