Poached Chicken Portuguese
Savor the rich, comforting flavors of Poached Chicken Portuguese, a vibrant one-pot dish combining perfectly poached chicken with a medley of Mediterranean-inspired ingredients. Succulent chicken breasts are gently simmered in a savory chicken broth, then nestled into a hearty sauce of tender bell peppers, aromatic onions, garlic, and a dynamic blend of warm spices like paprika and cumin. The addition of diced tomatoes, tomato paste, and a hint of oregano creates a luscious, flavor-packed base ideal for soaking up with fluffy white rice or crusty bread. Garnished with fresh parsley for a pop of color and freshness, this recipe strikes the perfect balance between simplicity and sophistication. Perfect for weeknight dinners or casual entertaining, Poached Chicken Portuguese is your new go-to comfort food!
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 15 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 cups cooked white rice (optional, for serving)
Instructions
Place the chicken breasts in a large pot or saucepan and cover them with the chicken broth. Bring to a gentle simmer over medium heat and poach the chicken for 15 minutes or until fully cooked. Remove the chicken from the pot, reserving the broth, and set it aside to cool slightly.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, red bell pepper, and green bell pepper. Cook for another 5 minutes until the peppers become tender.
Add the canned diced tomatoes (with their juices), tomato paste, paprika, cumin, oregano, bay leaf, salt, and black pepper to the skillet. Stir well to combine.
Pour 1 cup of the reserved chicken broth into the skillet. Reduce the heat to low and allow the sauce to simmer gently for 10 minutes, stirring occasionally, to blend the flavors.
While the sauce simmers, shred or slice the poached chicken into bite-sized pieces.
Add the chicken back into the skillet, stirring to coat it in the sauce. Let it simmer for another 5 minutes to heat through.
Remove the bay leaf and taste the sauce, adjusting the seasoning with additional salt or pepper if needed.
Garnish the dish with freshly chopped parsley and serve hot with cooked white rice or crusty bread, if desired.
Nutrition Facts
Calories |
2680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 5279 mg | 230% | |
| Total Carbohydrate | 245.6 g | 89% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 39.2 g | ||
| Protein | 258.4 g | 517% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 517 mg | 40% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 5296 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
