Portuguese Chicken Casserole
Warm, hearty, and bursting with bold flavors, this Portuguese Chicken Casserole is a one-pot wonder that brings the essence of traditional Portuguese cuisine to your dinner table. Featuring tender, golden-browned chicken thighs and savory slices of chorizo sausage nestled in a rich, paprika-spiced tomato sauce, this dish delivers a comforting meal packed with vibrant ingredients like red bell peppers, potatoes, garlic, and onions. A splash of white wine and chicken stock infuses depth, while a garnish of fresh parsley adds a bright finishing touch. Perfect for family dinners or cozy gatherings, this easy-to-make casserole is oven-baked to perfection, making it a filling, flavor-packed option that pairs beautifully with crusty bread or a simple green salad for the ultimate rustic meal.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 200 grams chorizo sausage, sliced
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves cloves of garlic, minced
- 2 medium red bell peppers, sliced into strips
- 4 medium potatoes, cut into 1-inch cubes
- 400 grams canned diced tomatoes
- 1 cup chicken stock
- 0.5 cup white wine
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 1 leaf bay leaf
- 2 tablespoons parsley, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs with salt and black pepper on both sides.
In a large, oven-safe casserole dish or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and cook for 4–5 minutes until golden brown. Flip and cook for another 4–5 minutes. Remove the chicken and set it aside.
In the same dish, add the sliced chorizo and cook for 2–3 minutes, allowing it to release its oils and slightly crisp up. Remove and set aside with the chicken.
Reduce the heat to medium and add the diced onion. Sauté for 3–4 minutes until softened, then stir in the minced garlic and cook for another minute until fragrant.
Add the red bell peppers and sauté for 2–3 minutes. Stir in the paprika, smoked paprika, and bay leaf, cooking for 1 more minute to toast the spices.
Add the diced potatoes, canned tomatoes (with their juice), chicken stock, and white wine. Stir to combine, then return the chicken thighs and chorizo to the dish, nestling them into the sauce.
Bring the mixture to a simmer on the stovetop, then carefully transfer the dish to the preheated oven.
Bake uncovered for 45–50 minutes, or until the chicken is cooked through and tender, and the potatoes are soft.
Remove the dish from the oven and let it rest for 5 minutes. Discard the bay leaf before serving.
Garnish with chopped parsley and serve hot with crusty bread or a side salad.
Nutrition Facts
Calories |
3406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.2 g | 282% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6265 mg | 272% | |
| Total Carbohydrate | 167.4 g | 61% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 38.0 g | ||
| Protein | 175.9 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 6130 mg | 130% | |
*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.
