Portuguese Chicken with Peas Frango Com Ervilhas

Nutriscore Rating: 76/100

Discover the comforting flavors of Portuguese Chicken with Peas (Frango com Ervilhas), a one-pot wonder brimming with rich, hearty ingredients. This traditional dish features tender, bone-in chicken thighs simmered in a savory sauce made with garlic, onions, sweet paprika, and juicy tomatoes, enriched with a splash of dry white wine and chicken stock for depth. A handful of sweet, vibrant peas adds color and sweetness to the dish, while fresh parsley ties it all together with a burst of freshness. Ready in just an hour, this recipe is perfect for a family dinner or a cozy gathering, and it pairs beautifully with crusty bread, fluffy rice, or creamy potatoes. Bursting with Portuguese flavors and effortless charm, this dish is as satisfying as it is simple to prepare.

Recipe Information

• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 1 hr
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 4 pieces Bone-in, skinless chicken thighs
• 2 tablespoons Olive oil
• 1 large Yellow onion, finely chopped
• 3 pieces Garlic cloves, minced
• 1 piece Bay leaf
• 1.5 cups Diced tomatoes (canned or fresh)
• 1 cup Chicken stock
• 0.5 cup Dry white wine
• 1 cup Frozen peas
• 1 teaspoon Sweet paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped (for garnish)

📝 Instructions

10 steps

1. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat.

2. Season the chicken thighs with salt and black pepper. Add the chicken to the pan and brown on both sides, about 4-5 minutes per side. Remove the chicken and set aside on a plate.

3. Lower the heat to medium and add the chopped onion to the pan. Sauté for 4-5 minutes until softened and translucent.

4. Add the minced garlic and the bay leaf, cooking for another 1-2 minutes until fragrant.

5. Stir in the sweet paprika, then add the diced tomatoes. Cook for 5 minutes while stirring occasionally to let the flavors meld.

6. Pour in the chicken stock and white wine, stirring to combine. Bring the mixture to a simmer.

7. Return the browned chicken thighs to the pan, nestling them into the sauce. Cover with a lid and let simmer gently for 30 minutes, occasionally spooning sauce over the chicken.

8. Add the frozen peas to the pan and stir gently to combine. Cook for another 10 minutes until the chicken is tender and the peas are cooked through.

9. Taste and adjust seasoning with additional salt and pepper, if needed.

10. Remove from heat, discard the bay leaf, and garnish with freshly chopped parsley. Serve immediately with crusty bread, rice, or potatoes.

Nutrition Facts

1 serving (386.5g)

Calories		366
% Daily Value*
Total Fat		18.2 g	23%
	Saturated Fat	3.9 g	19%
	Polyunsaturated Fat	0.0 g
Cholesterol		104 mg	35%
Sodium		606 mg	26%
Total Carbohydrate		15.8 g	6%
	Dietary Fiber	4.3 g	15%
	Total Sugars	7.3 g
Protein		30.1 g	60%
Vitamin D		0.0 mcg	0%
Calcium		58 mg	4%
Iron		2.7 mg	15%
Potassium		632 mg	13%

*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.

Source of Calories

Fat: 649 cal (46.8%%)

Protein: 484 cal (34.9%%)

Carbs: 255 cal (18.4%%)