Portuguese Chicken and Sausage
Savor the bold, rustic flavors of Portuguese cuisine with this hearty Portuguese Chicken and Sausage recipe. Featuring tender bone-in chicken thighs, smoky linguiça or chouriço sausage, and baby potatoes simmered in a rich tomato and white wine sauce, this dish is a celebration of comforting, homestyle cooking. Seasoned with paprika, smoked paprika, oregano, and a touch of cayenne, this one-pan meal is bursting with vibrant aromas and a perfect combination of savory and spicy notes. Ideal for a cozy family dinner or an impressive yet easy-to-make weekend meal, this recipe is oven-braised to perfection, ensuring juicy, flavorful meat and melt-in-your-mouth potatoes. Garnished with fresh parsley, it’s a feast for the senses that pairs beautifully with crusty bread and a crisp green salad. Perfect for fans of bold flavors and easy weeknight dinners!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 12 ounces linguiça or chouriço sausage
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, sliced
- 4 cloves garlic cloves, minced
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 cup dry white wine
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1.5 pounds baby potatoes, halved
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
Season the chicken thighs with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
Heat 1 tablespoon of olive oil in a large oven-safe skillet or braising pan over medium-high heat.
Sear the chicken thighs skin-side down for 4-5 minutes until the skin is golden and crispy. Flip them over and sear the other side for another 2-3 minutes. Remove and set aside.
In the same skillet, add the sliced sausage and cook for 2-3 minutes until lightly browned. Remove and set aside with the chicken.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the diced onion and red bell pepper for 4-5 minutes until softened.
Stir in the minced garlic, paprika, smoked paprika, oregano, and cayenne pepper. Cook for 1 minute until fragrant.
Add the white wine and scrape the bottom of the pan to deglaze, letting the wine cook down for about 2 minutes.
Stir in the chicken broth and tomato paste, mixing well to create a rich sauce.
Add the halved baby potatoes to the skillet, making sure they're coated in the sauce.
Nestle the seared chicken thighs and sausage back into the skillet, with the chicken skin-side up.
Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the potatoes are tender.
Remove from the oven and let rest for 5 minutes. Sprinkle with fresh parsley before serving.
Nutrition Facts
Calories |
3449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.7 g | 261% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6203 mg | 270% | |
| Total Carbohydrate | 180.0 g | 65% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 30.8 g | ||
| Protein | 185.5 g | 371% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 6638 mg | 141% | |
*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.
