Chicken a la portuguesa – braised with peppers, tomato and potatoes
Chicken pieces braised in a 'Portuguese' sauce of onion, red and green peppers, tomato and white wine, with potatoes and peas. An Argentine home classic cooked in one pot.
- 1 h 20Time
- 42 minHands-on
- 4Portions
- 50 gprotein per portion
- 750kcal per portion
Ingredients for 4 portions
- 1Whole roasting chicken, jointed
- to tasteSalt
- to tasteBlack pepper
- 2 tbspRapeseed oil
- 2Yellow onions, thinly sliced
- 2Bell peppers, 1 red and 1 green, in strips
- 3 clovesGarlic, finely chopped
- 200 mlWhite wine
- 400 gCrushed tomatoes
- 1 cubeChicken stock
- ≈ 300 mlWater, hot
- 1 tspPaprika
- 3 mlChili flakes
- 2Bay leaves
- 700 gPotato, in 3 cm cubes
- 200 gGreen peas, frozen
- 2 tbspParsley, chopped
Method
- Season the chicken with salt and pepper. Heat the oil in a large casserole and brown the pieces in batches for about 12 minutes, until the skin is golden. Lift them out.
- In the same casserole, soften the onions and peppers over a medium heat for about 10 minutes. Add the garlic and cook for 1 minute more.
- Return the chicken to the pan, pour in the wine and scrape up the browned bits from the bottom. Let it bubble for 2 minutes.
- Add the crushed tomatoes, the stock cube dissolved in the hot water, the paprika, chilli flakes and bay leaves, and bring to the boil.
- Cover and simmer over a low heat for 15 minutes.
- Meanwhile, peel the potatoes and cut them into cubes of about 3 cm.
- Add the potatoes, cover and simmer for 25 minutes more, until the potatoes are tender and the chicken is cooked through.
- Stir in the peas and simmer uncovered for 5 minutes. Season to taste.
- Sprinkle with parsley and serve.
